4th of July, apple cider vinegar, bell peppers, cayenne, cilantro, Cinco de Mayo, cucumbers, Dairy Free, Easter, Gluten Free, honey, lime, Mexican, No-Cook, olive oil, red onion, Salads, salt, Side Dish, Spring, Summer, Vegetables, Vegetarian, Veggie Sides

Jicama Salad with Cilantro-Lime Dressing

By Ghuman

Introduction

This delicious jicama salad with cilantro-lime dressing is a great way to add a burst of flavor to your meal. The crunchy jicama is combined with a zesty cilantro-lime dressing, making it a perfect side dish for any occasion. The combination of flavors is sure to tantalize your taste buds and leave you wanting more. The cilantro-lime dressing adds a bright and refreshing flavor to the salad, while the jicama provides a crunchy texture. This salad is a great way to add a healthy and flavorful dish to your meal.

Jicama Salad with Cilantro-Lime Dressing

This light and refreshing jicama salad is the perfect side dish for any summer meal. The crunchy jicama is combined with a zesty cilantro-lime dressing for a flavorful and healthy salad.

Ingredients

  • 1 large jicama, peeled and cut into matchsticks
  • 1/2 cup diced red onion
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced cucumber
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup freshly squeezed lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. In a large bowl, combine the jicama, red onion, red bell pepper, cucumber, and cilantro.
  2. In a small bowl, whisk together the lime juice, olive oil, sea salt, and black pepper.
  3. Pour the dressing over the jicama mixture and toss to combine.
  4. Serve chilled or at room temperature.

This mild and wholesome jicama salad is a straightforward aspect dish to organize. Crunchy greens and colourful fruit come collectively in a scrumptious candy and tangy cilantro-lime dressing.

jicama salad in a white bowl
Desk of Contents
  1. Making ready the jicama
  2. Contemporary mix-ins
  3. Make a dressing
  4. Serve this with
  5. FAQ
  6. Jicama Salad Recipe

As an alternative of filling your bowl with the everyday leafy greens, give this jicama salad a attempt. It’s an underrated starchy root vegetable that we frequently overlook on the market. However once you slice it open, the flesh has a slight sweetness and tremendous crispy texture.

The refined taste makes it the perfect base to toss with a daring dressing and different mix-ins. My recipe combines recent greens and fruit, lower into bite-sized items for an array of flavors with every chew. Then, drizzle a candy and tangy cilantro-lime French dressing on prime for a Mexican-inspired dressing.

ingredients portioned out into small bowls

Making ready the jicama

Choose a jicama bulb that’s about 1 pound. This dimension offers sufficient yield for about 2 to three cups of sliced items. The pores and skin is thick, so use a pointy chef’s knife to take away the brown, inedible outer layer.

Alternatively, you possibly can pull and peel the pores and skin off along with your finger, however you’ll nonetheless must make a small lower to get it began. As soon as peeled, lower the jicama into matchstick-size items which you could pierce with a fork, about 1/4-inch thick and 2-inches lengthy. This dimension lets the basis vegetable be the dominant ingredient within the salad whereas permitting it to toss within the dressing simply.

Contemporary mix-ins

To enrich the delicate taste of the jicama, I add a wide range of ripe fruits and crisp greens. English cucumbers with their skinny pores and skin and tiny seeds are simple to slice and eat. Purple bell peppers and onions and a crunchy texture, however maintain the items slim to not overpower the style.

I additionally add sliced mango to boost the pure sweetness of the salad. If the tropical fruit is just not in season, lower items of pineapple or orange segments are appropriate substitutes.

Make a dressing

I’ve a light-weight and refreshing cilantro-lime French dressing that infuses properly into the jicama as a substitute of closely coating it. This combination makes use of an equal ratio of olive oil to lime juice that offers a extra concentrated style. Honey and apple cider vinegar provides dimension and stability.

A pinch of cayenne pepper provides a touch of warmth. It’s additionally a quite common pairing in Latin delicacies to take pleasure in this root vegetable with chili and lime. The freshly chopped cilantro provides an herbaceous notice. In the event you’re not a fan, chopped parsley or mint works nicely too.

Serve this with

FAQ

Can jicama be grated?

Sure, the flesh may be very thick, however it may be lower into smaller items and grated. Use the most important gap on a pointy handheld or field grater. The shreds will launch numerous water, so squeeze out the juice to not dilute the recipe’s taste.

Is jicama a keto?

Though a starchy root vegetable, it’s comparatively low in internet carbohydrates, making it an excellent choice for keto diets. In a single cup of sliced items, there are about 45.6 energy, 10.6 grams of whole carbs, 2.16 grams of sugar, 5.9 grams of fiber, giving 4.6 grams of internet carbs per serving [source].

top down photo of jicama salad with cucumbers, peppers, and mango

For even higher taste, let the salad marinate

I discover which you could take pleasure in this salad immediately, but it surely does get even higher over time. The acetic acid within the vinegar, citric acid within the limes, salt, and sweetener within the dressing calmly pickles the jicama. The marination time additionally mellows out the sulfurous notes within the onions. The result’s a extra substantial candy and tangy style.

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  • Rinse the jicama underneath cool water to take away any dust, and dry thouroughly.

  • Utilizing a pointy knife, take away the highest and backside finish. Ranging from prime to backside, run the knife underneath the pores and skin, protecting as a lot flesh intact as doable. Proceed to show and peel till the pores and skin is eliminated. Flip to the opposite aspect to take away the remaining peel.

  • Place the jicama with the widest cut-side down on the slicing board. Reduce down lengthwise into 1/4-inch thick items. Stack just a few items and lower them into 1/4-inch strips. Reduce into about 2-inch lengthy items. Reserve 2 cups for the salad.

  • In a big bowl, add the jicama, cucumbers, bell peppers, crimson onion, and mango.

  • In a medium bowl, add lime zest, lime juice, honey, apple cider vinegar, cilantro, salt, and a pinch of cayenne pepper. Slowly drizzle within the olive oil, constantly whisking till a thickened dressing kinds. Style and season with extra salt and cayenne pepper as desired.

  • Drizzle the dressing over the salad, gently toss to mix.

  • Recipe Yield: About 5 1/2 cups
  • Serving Dimension: 1/2 cup
  • Storing: Switch to an hermetic container, refrigerate for as much as 5 days.
  • Make it Vegan and Paleo: Substitute honey for pure maple syrup. 
  • Make it Keto: Add some erythritol, stevia, or mix so as to add sweetness. Begin with a teaspoon at a time, growing as wanted to style. 

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Vitamin Details

Jicama Salad

Quantity Per Serving

Energy 103
Energy from Fats 9

% Each day Worth*

Fats 1g2%

Saturated Fats 1g5%

Polyunsaturated Fats 1g

Monounsaturated Fats 1g

Sodium 123mg5%

Potassium 330mg9%

Carbohydrates 25g8%

Fiber 6g24%

Sugar 16g18%

Protein 2g4%

Vitamin A 1340IU27%

Vitamin C 74mg90%

Calcium 26mg3%

Iron 1mg6%

* P.c Each day Values are primarily based on a 2000 calorie weight loss program.

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