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Crispy Jicama Salad

Makes 6 servings

This salad is cool, crisp, and colorful.

1 medium jicama, diced (about 2 cups)
1 large carrot, peeled and cut into 1" strips
1 red bell pepper, seeded and cut into 1" strips
1 small sweet onion, thinly sliced (about 1/2 cup)
2 tablespoons finely chopped fresh cilantro
3 tablespoons Vegetable Broth
2 tablespoons seasoned rice vinegar
1 tablespoon lime juice
1 teaspoon stone-ground mustard
1/4 teaspoon salt
1/4 teaspoon crushed red pepper

Combine jicama, carrot, bell pepper, onion, and cilantro in a salad bowl and toss. In a separate small bowl, mix broth, vinegar, lime juice, mustard, salt, and crushed red pepper. Pour dressing over vegetables and toss to mix.

Per serving (1/6 of recipe)

  • Calories: 65
  • Fat: 0.3 g
  • Saturated Fat: 0.1 g
  • Calories from Fat: 3.4%
  • Cholesterol: 0 mg
  • Protein: 1.3 g
  • Carbohydrates: 15.2 g
  • Sugar: 3.6 g
  • Fiber: 6.4 g
  • Sodium: 232 mg
  • Calcium: 23 mg
  • Iron: 0.8 mg
  • Vitamin C: 62.2 mg
  • Beta Carotene: 1379 mcg
  • Vitamin E: 1 mg

Source: New Century Nutrition