Pepito (Jicama) Salad
by Angela Kirke, RD CPT LD
Servings: 6 (1 cup Per Serving)
Prep Time: 10
| Nutrition Facts |
| Serving Size 1 cup |
| | | | |
| Amount per serving |
| Calories 100 | |
| % 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 the Texan border, jicama is prized for it sweet taste and delicate crunch. Teamed up with the seasoning in this recipe, it makes an out-of-the-ordinary salad.
Ingredients
1 tablespoon extra-virgin olive oil
1/2 cup lime juice
3 tablespoons granulated sugar
1/4 to 1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 medium-sized jicama, peeled
1 medium-sized red bell pepper, minced
1/2 cup minced fresh parsley
Directions
Combine the oil, lime juice, sugar, cayenne and salt in a large bowl; stir. Set aside
Chop the jicama and add to the lime juice mixture (this will prevent browning). Add the pepper and parsley; stir well.
Let stand at room temperature for 30 minutes before serving.
Alternately, make a day ahead and store, covered tightly, in the refrigerator.
Cooking Tip
Variation
Peel the jicama and cut into 2-inch-long strips. Marinate in a combination of the remaining ingredients (except the bell pepper). Serve as an appetizer.