• 6servings
  • 98calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, B9, B12, C
MineralsFluorine, Manganese

Ingredients Jump to Instructions ↓

  1. 1 large (1 1/2-pound) jicama

  2. 2 large (1/4 pound each) carrots , peeled, julienned or shredded 8 large radishes , julienned or shredded 1/3cup(s) coarsely chopped cilantro

  3. 1 large red or green chile , seeded, minced

  4. 1 teaspoon(s) grated lemon zest

  5. 4 tablespoon(s) lime juice

  6. 2 tablespoon(s) extra-virgin olive oil

  7. 1 teaspoon(s) kosher salt

Instructions Jump to Ingredients ↑

  1. Using a paring knife, cut away the thin brown skin and the outer 1/8-inch of flesh from the jicama. Halve jicama horizontally. Place halves cut side down and cut into scant 1/4-inch-thick slices. Stack a few slices and cut into thin julienne strips.

  2. Combine jicama and remaining ingredients in a large salad bowl and toss until evenly dressed. Serve immediately or refrigerate up to 3 hours and serve chilled.


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