Confetti Jicama Salad

  Salads

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.

Confetti Jicama Salad

Average Rating: 0

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

Ingredients

  • 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

  • DRESSING:
  • 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

Instructions

  • 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.

Tags