Hey, friends today I will teach you how to make jicama salad at home in very easy steps. so let get started with our today Perky Salads recipe. Jicama Salad with julienned jicama, bell peppers, red onion, cucumber, orange juice, and lime juice. The ideal complement to Mexican dishes. Cooking at home is an altogether gives a very different experience. today the recipe I am going to share with you is how to make jicama salad at home.
Jicama is a starchy root vegetable that many people are unfamiliar with. Its flesh is white and juicy. If you want to know what it tastes like, it tastes like an apple but less sweet. It also has fewer carbs and calories than a potato but is higher in fibre and vitamins. As a result, it is a healthier alternative to potatoes.
Jicama salads are typically made with julienned jicama that is slightly thicker than what I’ve shown here. If you cut them this small (mandoline result), the jicama pieces will bend slightly and the salad will resemble a slaw rather than chunky jicama pieces. To make Jicama salad, combine all of the chopped vegetables in a bowl, including the Jicama, bell peppers, cucumbers, onion, and orange. Pour in the lime juice and season with cayenne pepper, paprika, and salt. Garnish with cilantro and set aside for 30 minutes. Serve after the flavours have melded.
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The good news is cut this way the salad will be easier to eat. Julienne or cube the jicama into pieces you are most comfortable eating.
Jicama Salad Recipe
Jicama is a root vegetable that can be used in place of potatoes. If you’re looking for a spicy vegan salad, this Jicama salad is for you. It has bell peppers, but it also has cucumbers, lime juice, and navel orange chunks for a refreshing touch. It’s quick and easy to make, and it’s delicious and healthy.
| Prep time | COURSE | CALORIES |
| 15 minutes | Perky Salads | 45 kcal |
Note: If you’re serving the jicama salad alongside a spicy Mexican dish like enchiladas or tostadas, you can skip the olive oil and avocados. The fat in the main course balances out the acidity in the salad. In fact, one of the salad’s advantages is that it does just that, bringing balance to these types of dishes.
If you are serving the salad on its own, you may want to add a little olive oil or some chopped avocado to the salad to make it more balanced.
Tip: Cutting jicama in half first makes it easier to julienne or cube it.
EQUIPMENT
- Serving Bowl
INGREDIENTS
- 1 large Jicama
- ½ Red Bell Pepper
- ½ Yellow Bell Pepper
- ½ Green Bell Pepper
- ½ cup Red Onion
- ½ Cucumber
- 1 Navel Orange
- ½ cup Fresh Cilantro
- ⅓ cup Lime Juice
- pinch Cayenne
- pinch Paprika
- Salt
INSTRUCTIONS
- Take a large serving bowl and add all the chopped vegetables to it. Toss them and mix them well.
- Pour the lime juice over this mixture and season it with some salt, paprika and cayenne.
- Let it rest for about half an hour before you serve it, so all the flavours combine.
| NUTRITION FACTS(PER SERVING) | |
|---|---|
| 330 | CALORIES |
| 1g | FAT |
| 81g | CARBS |
| 7g | PROTEIN |
Show Full Nutrition Label Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
I hope you enjoy this salad recipe. I recommend making this healthy salad for your family and guests, and please share your thoughts in the comments section. We would be delighted to hear from you. Also, leave your questions in the comments and I’ll do my best to answer them. Have a wonderful time and happy cooking until then!