We love jicama dipped in citrus and then sprinkled with salt and jalapenos. I needed to bring a salad to a Fourth of July picnic, so as I ate my jicama, I created one starring this crunchy veggie and its sidekick flavors. I use a mandolin to expedite prep work. —Jan and Frank Ruiz, Yucaipa, California
- 1/2 medium jicama, peeled and julienned
- 1-1/3 cups julienned seedless cucumber
- 1 each small sweet red, orange and yellow peppers, julienned
- 1/2 cup thinly sliced red onion
- 3 green onions, chopped
- 1/3 cup minced fresh cilantro
- 1 jalapeno pepper, seeded and finely chopped
- 2 tablespoons lime juice
- 2 tablespoons orange juice concentrate
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- In a large bowl, combine the jicama, cucumber, peppers and onions.
- In a small bowl, whisk the cilantro, jalapeno, lime juice, juice concentrate, oil, garlic and seasonings. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour. Stir before serving. Yield: 6 servings.
Originally published as Confetti Jicama Salad in Taste of Home Winning Recipes 3 2012, p31
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