Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

There is really no 'cooking', rather the time is spent marinating the jicama and chilling the salad.

Ingredients Nutrition

Directions

  1. Combine all vegetables and herbs in a bowl.
  2. Combine vinegar, salt, pepper, and oil.
  3. Pour dressing over vegetables and mix gently.
  4. Allow to marinate 1 1/2 to 2 hours in refrigerator.

Reviews

(2)
Most Helpful

A very tasty chilled salad that proved to be very handy in cooling off our palates from the extra-spicy Mexican dishes we had for dinner tonight. The recipe calls for 9 roma tomatoes which I bought, but I only needed 6. Other than that, I followed the recipe exactly as written. I made this for PAC Fall 08. And I'll definitely make this again, especially as a side dish when I serve spicy Mexican dishes again.

NorthwestGal September 19, 2008

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