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Confetti Jicama Salad Recipe

Confetti Jicama Salad Recipe

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
TOTAL TIME: Prep: 35 min. + chilling YIELD:6 servings


  • 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


  • 1. In a large bowl, combine the jicama, cucumber, peppers and onions.
  • 2. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1 cup: 96 calories, 5g fat (1g saturated fat), 0 cholesterol, 203mg sodium, 13g carbohydrate (7g sugars, 4g fiber), 1g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

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