Jicama salad
Votes: 1
Time: 10 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Jicama is a root vegetable native to Mexico and Central America, closely resembling a turnip or radish. It's perfect for making juicy and refreshing light salads. In this recipe, jicama is paired with radishes, and for a bright and vibrant flavor, dress the salad with a mixture of lemon juice, agave syrup, and cayenne pepper—a whole range of flavors that are perfectly complemented by the fragrant greens. This salad pairs perfectly with meat and poultry dishes, balancing them with its freshness.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- One jicama tuber (600 g)
- 4 radishes
- 2 tablespoons lemon juice
- 2 tsp. agave syrup
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Recipes with similar ingredients: jicama, radish, green onions, Agave nectar, lemon juice, cilantro, mint
Cooking the dish according to the recipe:
- Peel one jicama (600 g) and cut into thin strips. Cut 4 radishes into strips. In a large bowl, combine 3 tablespoons olive oil, 2 tablespoons lemon juice, 2 teaspoons agave syrup, 0.5 teaspoon coarse salt, and a pinch of cayenne pepper.
- Add jicama, radish, 1 sliced green onion, and 2 tablespoons each chopped cilantro and fresh mint; toss to combine. Season with salt to taste.
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