Home > Recipes > Jicama Cucumber Salad

Jicama Cucumber Salad Recipe

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.

This recipe is:

Healthy

Quick

Diabetic Friendly

[X]

Rate Jicama Cucumber Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Jicama Cucumber Salad Recipe

Prep: 25 min. + chilling

Yield: 6 Servings

25 25

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.

Nutritional Facts 3/4 cup equals 96 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 376 mg sodium, 13 g carbohydrate, 6 g fiber, 1 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

Originally published as Jicama Cucumber Salad in Light & Tasty June/July 2007, p26