“I made this as a side dish with some grilled basil chicken and spicy Italian chicken sausages; it was perfect! If you don't like spicy food, just cut back on the Thai chiles. My boyfriend and I loved it!” - by Lindsey-Lou
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Combine jicama, orange chunks, red bell pepper, cucumber, sweet yellow and orange peppers, radishes, Thai chile peppers, jalapeno pepper, cilantro, lemon juice, and black pepper in a large bowl. Cover and refrigerate until flavors blend, about 30 minutes.
- Cover the bowl with plastic wrap and refrigerate until flavors blend, about 30 minutes.
Nutrition
Amount Per Serving (6 total)
- Calories
- 119 cal
- 6%
- Fat
- 0.5 g
- < 1%
- Carbs
- 28.3 g
- 9%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"This is GREAT! Crunchy and fresh, and perfect with a warm spicy dish, or it would be great with some grilled chicken for a summer dinner. I did add fresh grated citrus zest on top and that made it. ..." See more We couldn't find the Thai chiles and substituted all jalapeno. Also, don't skimp on the black pepper! This is SPICY - not for the tame palate."
christy emory
"I made this recipe with a few substitutions: I had no navel oranges so used a can of mandarin oranges. I also had red bell pepper and 1 orange and 1 yellow anaheim and 1 jalapeno. Everything else wa..." See mores the same. It made for a gorgeous salad and was quite delish! Served it with my homemade tortilla soup. It was perfect and even better the next day."
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