Spicy Jicama SaladSubmitted by: OPTIMISTIC7
IntroductionFrom Clean Eating Magazine From Clean Eating Magazine
1 jicama, julliened
1 Carrot, chopped
1/2 Peppers, sweet, red, fresh, jullienned
1/2 Green Peppers (bell peppers), jullienned
1/2 Cucumber (peeled) jullienned
red Onions, raw, .5 cup, chopped
1 Navel Orange chopped
Juice of 1 Lime
Pepper, red or cayenne to taste
1/2 cup of Cilantro, raw
Pepper, black to taste
Salt to taste
2. Toss in lime juice, cayenne, salt, pepper and cilantro.
3. Let sit 20 to 30 minutes, covered in fridge before serving. Will keep in fridge for up to 5 days and should stay crunchy.
Number of Servings: 6
Recipe submitted by SparkPeople user OPTIMISTIC7.