This Jicama Salad is a refreshing, tasty, and interesting salad perfect for the summer
Ok so yes, this recipe is Mexican-inspired. And yes, yesterday was Cinco de Mayo. But who says you can't post a Mexican-inspired recipe the day after Cinco de Mayo?
No one has told me not to, so I'm doing it. And I think you'll be really happy.
This Jicama Salad is perfect for the warmer months to come. There's no need to turn on your oven. You only need a little time to chop all your veggies.
Hold up -- do you know about jicama? No? Well, let me introduce you.
Jicama is a root vegetable that is similar to a potato. You peel off its thick skin and can use it as a dipper for appetizers or as an ingredient in salads or stir fry.
Now that introductions are out of the way, let's get back to this Jicama Salad...
There are so many colorful veggies in this salad that it just makes me happy looking at it. However, it doesn't taste like it's a healthy bowl of veggies that you have to scarf down so you can enjoy the rest of your meal.
No, this salad is refreshing, tasty, and interesting. There is no lettuce, so it doesn't feel like rabbit food. Now don't get me wrong, I love salads, but sometimes I get tired of the same old lettuce & vinaigrette bit.
This Jicama Salad changes things up and pairs well as a side dish for almost anything -- fish, chicken, steak, tofu, you name it.
My favorite is to serve a grilled piece of fish or chicken on top and enjoy!
Alright, now go pick up some jicama and all your other veggies, and keep this salad in your fridge all week for a refreshing, healthy, and tasty side.
Jicama Salad
Ingredients
- 5 cups sliced jicama {from 2 pound jicama}
- 1 cup sliced red bell pepper {1 pepper}
- 1 cup sliced yellow bell pepper {1 pepper}
- 1 cup sliced carrots {1 carrot}
- ½ cup diced green onion {2 green onions}
- ¼ cup minced jalapeno {1 jalapeno}
- ¼ cup lime juice {2 limes}
- ¼ cup rice wine vinegar
- 1 teaspoon sugar
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- 2 tablespoon olive oil
Instructions
- Add the sliced jicama, red bell peppers, yellow bell peppers, carrots, green onions, and jalapeño to a glass or plastic bowl.
- In a small bowl, whisk together lime juice, rice wine vinegar, sugar, chili powder, garlic powder, and salt. Whisk in olive oil. Pour dressing over sliced veggies, and toss to coat.
- Cover and refrigerate for at least 4 hours {better if overnight}. Enjoy
Notes
Meme
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