Sweet and Crispy Jicama Salad

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 241, total fat 15 G., saturated fats 2 G., proteins 3 G., carbohydrates 27 G., fiber 9 G., cholesterol 0 mg, sodium 491 mg, sugar 13 G.

This sweet and crisp jicama salad is the perfect complement to any dish that needs a juicy side dish. The combination of raw carrots, sweet apples, and refreshing jicama gives it a gorgeous texture, while the simple honey-lemon vinaigrette gently marinates the vegetables and imparts a delightful sweetness.

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.

Ingredients for the recipe:

3 tablespoons freshly squeezed lemon juice
3 tbsp. l. olive oil
2 tablespoons chopped fresh Italian parsley
1 tbsp. honey, for example, mixed herbs
1 teaspoon coarse salt
1 large jicama (450-700 g), peeled and cut into thin strips
1 large carrot, peeled and cut into thin strips
1 Honeycrisp apple, thinly sliced
1/4 cup toasted sesame seeds

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: jicama, carrot, apples, sesame

Cooking the dish according to the recipe:

In a large bowl, combine lemon juice, olive oil, parsley, honey, and salt. Add jicama, carrots, apple, and sesame seeds.
Toss well to coat everything with the dressing. Let the salad sit at room temperature for 30 minutes to allow the flavors to meld and the vegetables to soften slightly. Serve.

Categories:

recipe / Calorie content of prepared meals / Autumn dishes / Main courses / Side dishes / Vegetables and mushrooms / Salads / Vegetable salads / Food Network - recipes

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