Jicama is a slightly sweet root vegetable enjoyed raw or cooked in a variety of Mexican dishes. Toss it thinly sliced with jicama, carrots and this easy jalapeno lime dressing for a zippy summer salad.
| Level: | Easy |
| Total: | 20 min |
| Prep: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1/3 cup fresh lime juice
- 1 tablespoon vegetable oil
- 1/2 to 1 red jalapeno, thinly sliced, seeds removed
- Kosher salt
- 2 medium chayotes (Mexican squash)
- 1/2 small jicama
- 5 medium carrots
Instructions
- Whisk the lime juice, vegetable oil, jalapeno and 1/2 teaspoon salt in a medium bowl. Peel and slice the chayotes into thin wedges. Peel the jicama; thinly slice lengthwise, then thinly slice crosswise into strips. Thinly slice the carrots. Toss the vegetables with the dressing and season with salt. Cover and refrigerate up to 4 hours. Photograph by Anna Williams
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 70 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 387 mg |
| Serving Size | 1 of 6 servings |
| Calories | 70 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 387 mg |