This jicama salad is a light and refreshing side dish – and it’s low in carbs!
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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!
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.
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. 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 it before!!
- 1 medium jicama
- ½ English cucumber
- ½ red bell pepper
- ½ yellow bell pepper
- 2 green onions
- 1 tbs olive oil
- 1 tsp lime juice
- salt and black pepper
- fresh cilantro leaves optional
- fresh mint leaves optional
- 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.
6g net carbs per serving
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