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.
Calories: 100; Total Fat: 2.5g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 200mg; Total Carbohydrate: 19g; Dietary Fiber: 6g; Protein: 1g.