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Jicama Salad
Servings = 8 | Serving size =1 cup salad
This recipe can be multiplied by 2.
This recipe can be divisible by 2.
Keeps well for 2 – 3 days in refrigerator.
| 1 small | jicama root |
| 2 | limes (juiced) |
| 1/2 tsp | salt |
| 2 tsp | maple syrup |
| 1/4 cup | cilantro leaves |
| 1/2 tsp | ground cumin |
| 4 tsp | grapeseed oil |
After peeling and cutting the jicama into matchstick, place it in a large glass or stainless steel bowl with the lime juice, salt, maple syrup, cilantro, cumin and grapeseed oil. Toss well and chill for at least 2 hours before serving.
Nutrition Facts
Serving size: 1 cup salad | Servings 8
Calories 59 | Calories from Fat 21
Amount Per Serving (% Daily Value)
Total Fat 2g (4%) | Saturated Fat 0g (1%)
Monounsaturated Fat 0g | Trans Fat 0g
Cholesterol 0 mg (0 %) | Sodium 149 mg (6 %)
Total Carbohydrates 9g (3%) | Sugars 3g
Dietary Fiber 4g (16%) | Protein 1g
Vitamin A 1% | Vitamin C 33 % | Calcium 1% | Iron 3%
Vitamin K 2 mcg | Potassium 143 mg | Magnesium 12 mg
"The best way to lose weight is to close your mouth - something very difficult for a politician. Or watch your food - just watch it, don’t eat it."
-Edward Koch, former mayor of New York City
The refrigerator light goes on...
Never be afraid to use a new ingredient. The crunch of jicama makes great salads. Its sweet flavor goes great in salads when used raw but also works well in soups and stews much like a turnip or parsnip.
