Carrot and Jicama Salad
Votes: 2
Time: 15 min.
Complexity: easily
Complexity: easily
Carrot and jicama 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:
- 3 tablespoons freshly squeezed lime juice
- 3 tbsp finely chopped dates or raisins
- 2 tablespoons of vegetable oil
- 1 medium carrot, cut into strips
- 450 g jicama, cut into strips
- Salt
- Mint leaves
We recommend
Cooking the dish according to the recipe:
- In a salad bowl, combine lime juice, dates, and vegetable oil; let sit for 10 minutes. Add carrots, jicama, and salt to taste, and stir. Sprinkle with mint leaves.
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