Rose Cafe Jicama Salad
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1 jicama, peeled and cut into french-fry size strips (about 2 pounds)
- 2 red bell peppers, cut lengthwise into strips
- 2 green bell peppers, cut lengthwise into strips
- 1 jalapeno pepper, seeded and cut into narrow strips (optional)
- 1 large red onion, quartered lenthwise
- 1 bunch fresh cilantro leaves
- Italian dressing, your favorite
directions
- Use only one quarter of the red onion; and cut it into strips lengthwise (save the rest for another use).
- In a large bowl, mix the jicama strips, bell pepper strips, jalapeno strips (if using) and onion strips togethe; add the Italian dressing, to taste and mix; this can be done a few hours ahead.
- Top with the fresh cilanto leaves just before serving.
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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.