Jicama and Mexican Cucumber Salad
Votes: 3
Time: 20 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Jicama and Mexican cucumber salad - detailed recipe.
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:
- 2 medium Mexican cucumbers (chayote), peeled and thinly sliced
- 1 1/2 red jalapeño peppers, thinly sliced into rings, seeds removed
- Half a jicama, peeled, sliced lengthwise, then cut into strips in a crisscross pattern
- 5 medium carrots, thinly sliced
- 1/2 tsp coarse salt
- 1 tbsp. vegetable oil
- 1/3 cup fresh lime juice
We recommend
Recipes with similar ingredients: lime juice, carrot, chili pepper, jalapeno pepper, Mexican cucumber
Cooking the dish according to the recipe:
- Combine lime juice, vegetable oil, jalapeño pepper, and salt in a salad bowl. Add the vegetables. Cover and refrigerate for 4 hours.
Categories:
Similar recipes
