Total Time
30mins
Prep 30 mins
Cook 0 mins

I created this recipe to try and duplicate a salad I had at Dayton's River Room over 15 years ago. It has changed a bit over the years but is always a hit at my house.

Ingredients Nutrition

Directions

  1. Peel and julienne the jicama (don't grate it or it will be a soggy mess).
  2. Put the peanuts in a zip bag and smash them with a can or mallet a couple of times.
  3. Boil sugar and vinegar until sugar dissolves and let cool a bit and add crushed red pepper flakes.
  4. Chop cilantro.
  5. Mix jicama, 1 - 1 1/2 bunch cilantro and red peppers and toss with sugar/vinegar mixture.
  6. Take remaining cilantro and sprinkle over salad, top with peanuts.

Reviews

(3)
Most Helpful

This is so good, bound to make anybody a salad lover! I used cider vinegar, by the way.

rosslare November 26, 2012

This was a very refreshing salad; quick and easy to put together. I did substitute Splenda for the sugar and the taste was great. I will certainly make this again. My husband and I ate at Dayton's River Room many times, but I don't remember this salad. Thank you for posting it Lais.

Michele of Eagan January 11, 2010

This salad was shared with neighbors & we all thought it was just GREAT! I love jicama any ol' way, & the other ingredients in this salad does wonders for it, especially the combo of salty peanuts, fresh cilantro & red pepper flakes! Thanks for a keeper1 [Tagged, made & reviewed in Healthy Choices ABC cooking game]

Sydney Mike September 30, 2008

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