MENU
  • Pinterest
    2
  • Print
    2
  • Save
    8
  • Facebook
    0
  • Email
    0

  • Prep 15 min
  • Total 20 min
  • Servings 8

This tart, citrus-y salad is wonderful served chilled on a hot day. MORE + LESS -

Scaron
August 4, 2016

Ingredients

4
cups julienne-cut jicama
1
red bell pepper, julienne-cut
1/2
medium red onion, sliced very thin
1
granny smith apple, julienne-cut
1
lime, juiced and zested
2
tbsp olive oil
1/2
tsp grated fresh ginger
1
small clove garlic, minced
Salt and pepper, to taste

Steps

Hide Images
  • 1
    Heat a pot of water to boiling on the stove. Add the julienne-cut jicama and blanch for two minutes. Drain immediately and rinse with cold water.
  • 2
    Combine the jicama, red pepper, red onion and apple in a large bowl, tossing well to combine.
  • 3
    Whisk together the lime juice, zest, olive oil, ginger, garlic, salt and pepper. Pour over the jicama mixture and toss well.
  • 4
    Serve immediately or chill until ready to serve.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • Hello, Jicama!

    Are you familiar with this bulbous, (some would say) ugly vegetable found in Latin markets and some grocery stores? Pronounced “hee-kuh-muh”, Jicama is a root vegetable that belongs to the legume family. Its raw texture is a cross between a raw potato and a water chestnut, and it can be stratchy. The flavor is subtle, and can be underwhelming if not seasoned well.

    If you are trying it, I encourage you to taste it before proceeding. It can be eaten raw, and many people do. If you find it to be a little too starchy, try rinsing the cut pieces in water or blanching for two minutes.

    I typically blanch it, rendering the jicama a little more tender while retaining the crisp texture and faintly sweet flavor. And when I say faint, I mean F-A-I-N-T.

    So, what can you do with jicama? It works in stir-fries, soups, salads and more. One of my favorite dishes with jicama is my citrus-y Jicama Salad. The salad pairs crunchy jicama with tart granny smith apples, sweet red bell peppers and peppery red onions. On top, a lime-ginger-garlic dressing.

    Serve it with grilled chicken, tacos or just eat it alone. You can also toss in a couple of handfuls of prepared black beans too, to add a little protein.

    Any which way, it’s delicious!

    More Jicama Recipes

    Marinated Jicama Appetizer Recipe
    Broccoli-Jicama Salad Recipe
    Jicama-Spinach Salad Recipe
    Jicama-Citrus Salad Recipe
    Strawberry-Jicama Toss Recipe

    Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.

© 2017 ®/TM General Mills All Rights Reserved

Comment