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Jicama Cucumber Salad

Name: Jicama Cucumber Salad
Prep time: 25 min
Total time: 25 min
Yield: 6 servings.
Cuisine: North America, Mexican
Ingredients: 1 medium jicama, peeled and julienned; 1 small cucumber, seeded and julienned; 1/2 cup thinly sliced red onion; 1 can (4 ounces) chopped green chiles; 2 tablespoons lime juice; 2 tablespoons olive oil; 3/4 teaspoon salt; 1 garlic clove, minced; 1/2 teaspoon grated lime zest; 1/4 teaspoon pepper

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Test Kitchen Approved

Total Time

Prep: 25 min. + chilling

Makes

6 servings

Updated: Dec. 20, 2022

Cool as a cuke and crunchy with jicama, this summery salad dressed with a splash of lime juice is a favorite with Debi Williams of Westminster, Colorado. “It’s especially great as a side with all kinds of Mexican foods,” she says.

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Ingredients

1 medium jicama, peeled and julienned
1 small cucumber, seeded and julienned
1/2 cup thinly sliced red onion
1 can (4 ounces) chopped green chiles
2 tablespoons lime juice
2 tablespoons olive oil
3/4 teaspoon salt
1 garlic clove, minced
1/2 teaspoon grated lime zest
1/4 teaspoon pepper

Directions

In a large bowl, combine the jicama, cucumber, onion and chiles. In a small bowl, whisk the remaining ingredients. Pour over jicama mixture; toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts

3/4 cup: 96 calories, 5g fat (1g saturated fat), 0 cholesterol, 376mg sodium, 13g carbohydrate (3g sugars, 6g fiber), 1g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

Jicama Cucumber Salad

Ingredients

Directions

Nutrition Facts

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