Jicama Salad

Jicama Salad created by PaulaG

This salad is excellent with any meal. It is crisp and refreshing. I like it because you can prepare it well in advance of the meal.

Ready In:
2hrs 20mins
Serves:
Units:

ingredients

directions

  • Pare the Jicama; cut lengthwise into 8 wedges; cut wedges crosswise into 1/8" slices.
  • Cut cucumber lengthwise and scoop out the seeds.
  • Cut halves crosswise into 1/8"slices.
  • Combine Jicama, Cucumber And Onion in a large bowl.
  • Toss lightly.
  • Mix lime juice, lime rind,garlic, salt, and chili in a small bowl.
  • Gradually add oil continuously whisking until thoroughly blended.
  • Pour dressing over Jicama mixture, toss lightly to evenly coat the salad.
  • Refrigerate 1-2 hours , covered, to blend the flavors.
  • Just before serving line a shallow salad bowl with the lettuce leaves and spoon salad on top.
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RECIPE MADE WITH LOVE BY

@Bergy
Contributor
@Bergy
Contributor
"This salad is excellent with any meal. It is crisp and refreshing. I like it because you can prepare it well in advance of the meal."

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  1. lduggan1
    Yes, definitely too much jicama. I thought mine was small enough that I could use just one, but nope. I added an avocado, chopped into the salad also, which I enjoyed.
  2. mama smurf
    Made this last night to go with chicken enchiladas...Wow what a hit! We all loved this and finished it up as a snack after dinner. I did use half a jicama as suggested and two small cucumbers and a 1/2 cup of onion. Will be making this again. Thank you!
  3. PaulaG
    I used 1/2 a jicama with the onion and cucumber called for in the full recipe. It was sprinkled at serving time with chili seasoning. Makes a delightful light and refreshing salad for a Mexican theme dinner.
  4. PaulaG
    Jicama Salad Created by PaulaG
  5. Bergy
    Jicama Salad Created by Bergy
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