Who has a easy Jicama salad recipe?

Jicama Salad





1 large jicama


2 large carrots, peeled and shredded


1 red pepper, cut into very thin matchstick slices


1/2 cup radishes, shredded


1 large cucumber, peeled, seeded and cut into very thin matchstick slices


juice from three limes


1 Tbsp. lime zest


2 Tbsp. rice vinegar


2 Tbsp. ancho chili powder


2 Tbsp. honey


1/2 cup canola oil


1/4 cup fresh cilantro, finely minced


kosher salt and freshly-ground black pepper to taste


Use a vegetable peeler or a paring knife to peel the jicama. Shred finely using a box grater or the shredding blade of a food processor. Place shredded jicama, carrots, red pepper, radishes, and cucumber in a large salad bowl.





In a small bowl, whisk together the lime juice, lime zest, rice vinegar, ancho chili powder, honey and canola oil. Stir in the cilantro and season with salt and pepper. Pour over the jicama salad. All the flavors to marinate for about 15 minutes at room temperature before serving.





Serves 6.





Per serving: 280 calories, 19 g fat (1 g saturated fat), 0 mg cholesterol, 28 g carbohydrate, 11 g fiber, 3 g protein, 115% vitamin A, 122% vitamin C, 4% calcium, 9% iron





this tastes rly goodWho has a easy Jicama salad recipe?
Just make it a fruit salad with other fruits and add that chili powder it's so good!