| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 2 tablespoons chopped fresh Italian parsley
- 1 tablespoon honey, such as wildflower
- 1 teaspoon kosher salt
- 1 large jicama (1 to 1 1/2 pounds), peeled and cut into thin matchsticks
- 1 large carrot, peeled and cut into thin matchsticks
- 1 Honeycrisp apple, cut into thin matchsticks
- 1/4 cup toasted sesame seeds
Instructions
- In a large bowl, whisk together the lemon juice, olive oil, parsley, honey and salt. Add the jicama, carrots, apple and sesame seeds. Toss well to coat everything in the dressing. Let the salad sit for 30 minutes at room temperature to allow the flavors to combine and the vegetables to soften slightly.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 241 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 9 g |
| Sugar | 13 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 491 mg |
Reviews
This was delicious. Very cool and refreshing. My personal preference I would use less oil. The only down side, it is hard to find jicama all year.
Made this a second time and we added avocado, roasted chicken breast (shredded) and unsalted pistachios. So amazing.
Delicious and easy! Sweet and crunchy is right!
I agree with all 5 star ratings! The toasted sesame seeds were the ‘icing’.
We love jicama salad. It’s really good. I also added Cucumber. So yummy. A keeper for my salad rotation.
Good crunch! I’ve never had jicama before. I really liked it in this recipe. My husband even liked this salad. Thumbs up!
I love this. It’s the perfect blend of sweet and crunchy goodness
We loved this salad! Truly refreshing. We ate it with Asian glazed chicken thighs. It’s definitely a keeper!
This really tasty and very refreshing!
It was a hit at my girls game night