Name: Jicama Salad
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 medium jicama; ½ English cucumber; ½ red bell pepper; ½ yellow bell pepper; 2 green onions; 1 tbs olive oil; 1 tbs lime juice; salt and black pepper; fresh cilantro leaves, optional; fresh mint leaves, optional

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This jicama salad is a light and refreshing low carb side dish. Serve it with any Mexican meal or as an appetizer!

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Have you tried jicama yet? It's pronounced “hick-a-ma” and has a mild, refreshing taste with fantastic crunch. It is sort of like a water chestnut – often used in Asian cooking. And it's unusual for a root vegetable in that it can be eaten raw or cooked. Oh, and 100g of jicama is only 4g net carbs, making it your new best friend! Check out my whole collection of low carb jicama recipes!

This salad is pretty versatile in that you can include different combinations of vegetables and herbs. Before I became a low-carber I would add some mandarin slices or apple to the mix, but in their absence I do feel like some sort of citrus works well when it comes to jicama.

How to Make a Jicama Salad

Use a sharp knife to peel the jicama. Once peeled, cut it into dice, slices, chunks, matchsticks, whatever you fancy. Add chopped cucumber, bell peppers, and green onions.

For seasoning I add salt, black pepper, olive oil, lime juice and fresh herbs like cilantro and/or mint.

This is one of those salads that gets better if you leave it for a day or two, so prepare it in advance if you can.

It is particularly amazing with steak or any kind of Mexican dish. And it's a great talking point if your guests have never tried jicama before!!

Jicama Salad

Yield: 6 Servings

Prep Time: 15 minutes

Total Time: 15 minutes

This jicama salad is a light and refreshing side dish - and it's low in carbs!

Ingredients

1 medium jicama
½ English cucumber
½ red bell pepper
½ yellow bell pepper
2 green onions
1 tbs olive oil
1 tbs lime juice
salt and black pepper
fresh cilantro leaves, optional
fresh mint leaves, optional

Instructions

Slice the jicama in half, slice off the peel, then cut the jicama into cubes.
Prepare the cucumber and peppers as desired. Chop the green onions.
Mix all the vegetables together in a bowl, stir well, and add the olive oil, lime juice, salt and black pepper.
Add fresh cilantro and/or fresh mint leaves.
Keep covered in the fridge until required.

Notes

6g net carbs per serving

Nutrition Information

Yield 6 Serving Size One sixth of the recipe
Amount Per Serving Calories 73Total Fat 2gSaturated Fat 0gSodium 6mgCarbohydrates 11gNet Carbohydrates 6gFiber 5gSugar 2gProtein 1g

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