*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 tablespoons 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 air. Very nice and light!
I love jicama, lime and cilantro. This recipe is fair as is but should go one of two ways: spicy or sweet. For spicy I like other reviewers suggestion to add ground chili and/or garlic. For the sweet option, I drizzled about 3 tablespoons honey on top after tossing everything together. It would probably disperse more thoroughly to mix the lime juice and honey together before adding to the jicama. With the sweet version I will also cut back on the cilantro next time, possibly in half. I would also like to add other fruits to the salad independently - watermelon, mango, strawberries, red grapes. The contrast of the deeper colors would look striking in this salad. Honestly, 2 pounds of jicama makes a really large salad so why not divvy it up and try a couple different versions at the same time!
A fabulous simple recipe! I couldn't stop eating it! Used more cilantro than the recipe called for because we love it. I found this recipe searching for what to do with the leftover jicama that we used in soft tacos and this is a great way to use it up. Now I will buy jicama on a regular basis and fix it this way. Everyone needs to try this!
I was searching for this recipe after eating at a dinner party. My hostess used the same ingredients only she sliced oranges (removed skin an pith) in rounds. Sliced the jicama thin in the same shape as orange and collated them on a platter sprinkled the cilantro across the top and drizzled the lime juice. Maybe we all didn't find it bland because it offset a very spicy meal. It cool and refreshing.