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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 80.5
  • Total Fat: 1.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 5.6 mg
  • Total Carbs: 18.1 g
  • Dietary Fiber: 4.6 g
  • Protein: 1.3 g

View full nutritional breakdown of Ensalada de Jicama (Jicama Slaw) calories by ingredient
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Ensalada de Jicama (Jicama Slaw)

Submitted by: JVANAM

Introduction

Western Hidalgo, Mexico known for its excellent cuisine. I stayed at a superbly elegant hacienda adjacent to El Chico Natural Park, from where I obsconded with this dish, before going on to visit the Tula archaeological site, one of ancient Mexico’s most important ceremonial centers. At the ruins you’ll see figures, called atlantes,15-foot sculptures which are considered important symbols of the state of Hidalgo. Western Hidalgo, Mexico known for its excellent cuisine. I stayed at a superbly elegant hacienda adjacent to El Chico Natural Park, from where I obsconded with this dish, before going on to visit the Tula archaeological site, one of ancient Mexico’s most important ceremonial centers. At the ruins you’ll see figures, called atlantes,15-foot sculptures which are considered important symbols of the state of Hidalgo.
Number of Servings: 4

Ingredients

    1 small jicama (about 1/2 pound)
    1/4 medium red bell pepper
    1 green onion (green and white parts)
    2 sprigs of fresh cilantro ( if you don't have cilantro in your markets use 4 sprigs of celery tops)

    Dressing:
    1/4 tsp grated lemon zest
    1/4 tsp grated lime zest
    1/4 tsp grated orange zest
    1 Tbsp fresh lemon juice
    1 Tbsp fresh lime juice
    1 Tbsp fresh orange juice
    1 tsp of Canola Oil (an acceptable blended Vegetable Oil will work fine)
    1 tsp honey
    1/4 tsp chili powder (to taste)
    1/4 tsp salt
    1/8 tsp WHITE pepper

Directions

1. With a sharp knife (or a veggie peeler) peel the brown skin off the jicama. Rinse and pat dry on a clean towel.
2. Combine the dressing ingredients in the serving bowl.
3. Cut jicama in half lenght wise. With the cut side down cut jicama again into thin slices. Stack and cross cut into matchstick size strips. Into to the mixing bowl. (Trust me I use the same serving bowl to mix in - To many bowls = To much clean up)
4. Cut red bell peppers into 1/4 inch dice and dump in the bowl.
5. Cut the green onions crosswise into 3 pieces. Then cut again into thin strips. Guess what? DUMP into the bowl.
6. Coarsly chop the cilantro (or celery tops) leaves, stems, and all AND...DUMP INTO THE BOWL.
7. Toss everything together.

Number of Servings: 4

Recipe submitted by SparkPeople user JVANAM.






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