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Jicama Cucumber Salad Recipe

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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.
TOTAL TIME: Prep: 25 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 6 servings

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

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.

Directions

  1. 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.
Originally published as Jicama Cucumber Salad in Light & Tasty June/July 2007, p26

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.

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