Jicama Salad with Cilantro and Lime26 Reviews
- Prep: 10 min
- Ready In: 10 min
“This is a great tasting and fresh salad for summer or anytime. It goes really well with a Mexican-style dish.” - by L. Perry
Original recipe yields 8 servings
- Combine the julienned jicama, chopped cilantro, and salt and pepper in a large bowl. Sprinkle with lime juice and toss to coat. Refrigerate until ready to serve.
Amount Per Serving (8 total)
- 46 cal
- 0.1 g
- < 1%
- 10.9 g
Based on a 2,000 calorie diet
Reviews (26)Rate This Recipe
"I made so many changes to this that I'm not even sure it's fair for me to review it, but here goes! I shredded the jicama, added about a cup of cilantro (I love cilantro), added about 2 or 3 tablespo..." See moreons of freshly shredded ginger, about 3 tablespoons freshly ground dried ancho chile peppers, two granny smith apples --shredded, and about a half cup of mayo. It was delicious. I have no idea how the original recipe was, but what I made went perfectly with the grilled pork tenderloin that I made. I put this salad (more of a slaw after it was shredded) right on the pork tenderloin sandwiches. OMG. It was delicious!"
"I like this salad alot! It is super crunchy and uses very little ingredients! The leftovers last and because there is no lettuce - it doesn't wilt. The Jicama does not turn brown after exposed to the ..." See moreair. Very nice and light!"
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