Pepita (Jicama) Salad
Servings: 6 (1 Cup Per Serving)
|Serving Size 1 Cup|
| || || || |
|Amount per serving|
|% Daily Value*|
|Total Fat 2.5g|| |
| ||Saturated Fat 0g|| |
|Cholesterol 0mg|| |
|Sodium 200mg|| |
|Total Carbohydrate 19g|| |
| ||Dietary Fiber 6g|| |
|Protein 1g|| |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Just south of the Texan border jicama is prized for its sweet taste and delicate crunch. Teamed up with the seasoning in this recipe, it makes an out-of-the ordinary salad.
1 tablespoon extra-virgin olive oil
½ cup lime juice
3 tablespoons granulated sugar
¼ to ½ teaspoon cayenne pepper
½ teaspoon salt
1 medium-size jicama, peeled
1 medium-size red bell pepper, minced
½ cup minced fresh parsley
- Combine the oil, lime juice, sugar, cayenne, and salt in a large bowl; stir. Set aside.
- Chop the jicama and add to the juice mixture (this will prevent browning). Add the pepper and parsley; stir well.
- Let stand at room temperature for 30 minutes before serving. Alternatively, make a day ahead and store, covered tightly, in the refrigerator.
Variation: Peel the jicama and cut into 2-inch-long thin strips. Marinate in a combination of the remaining ingredients (except the red bell pepper). Serve as an appetizer.