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Meal Type

Cuisine

Jicama Salad

Demonstrated by: Eileen Towata, Ph.D.
Vegan Vegetarian Recipes - 2000.

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Ingredients:

Jicama Salad

  • 1 medium jicama (chop suey yam)
  • 1 Japanese or English cucumber
  • 1/2 cup thinly sliced red onion
  • 1/2 cup thinly sliced radishes
  • 2 tablespoons currants
  • 3 tablespoons fresh lime juice
  • 1 teaspoon grated lime zest
  • 1 clove garlic, minced
  • Salt to taste
  • Pinch of ground red pepper

Directions:

  1. Pare and cut jicama into 1/2-inch cubes.
  2. Cut cucumber cut into lengthwise halves, then into 1/4-inch slices.
  3. In a bowl, combine jicama, cucumber, onion, radishes, and currants.
  4. Combine remaining ingredients; pour over vegetables and toss.
  5. Chill for several hours.
  6. Serve on a bed of greens.

Makes 4 to 6 servings.

Note: This is a great filling for pita bread or a tortilla wrap.

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