Jicama Cucumber Salad Recipe

Nutrition Facts

  • One serving:
  • 3/4 cup
  • Calories:
  • 96
  • Fat:
  • 5 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 376 mg
  • Carbohydrate:
  • 13 g
  • Fiber:
  • 6 g
  • Protein:
  • 1 g
  • Diabetic Exchange:
  • 2 vegetable, 1 fat.


Asian Pasta Salad

Diane Molberg of Emerald Park, Saskatchewan suggests, "With a wonderful combination of colors and flavors, this... View this recipe »


 

Fast Cucumber Salad

For a quick side dish, finely chop some fresh dill into plain yogurt. Pour over fresh cucumber slices and toss. Read more »


Oil Explanation

Will you explain the difference between olive oil, virgin olive oil and extra-virgin olive oil? —P.G.,... Read more »

Jicama Cucumber Salad

Light & Tasty
Try a FREE ISSUE of Healthy Cooking!

Cool as a cuke and crunchy with jicama, this summery salad dressed with a splash of lime juice is a favorite with Debi Williams of Westminster, Colorado. “It’s especially great as a side with all kinds of Mexican foods,” she says.

SERVINGS: 6

CATEGORY: Lower Fat

METHOD: Chill

TIME: Prep: 25 min. + chilling

Ingredients:

  • 1 medium jicama, peeled and julienned
  • 1 small cucumber, seeded and julienned
  • 1/2 cup thinly sliced red onion
  • 1 can (4 ounces) chopped green chilies
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1 garlic clove, minced
  • 1/2 teaspoon grated lime peel
  • 1/4 teaspoon pepper

Directions:

In a large bowl, combine the jicama, cucumber, onion and chilies. In a small bowl, whisk the remaining ingredients. Pour over jicama mixture; toss to coat. Cover and refrigerate for at least 1 hour. Yield: 6 servings.

Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer