Jicama Salad
Ingredients
- 1/2 small jicama, peeled and cut into thin strips
- 1/2 small red bell pepper, cut into thin strips ⓘ
- 1/2 small yellow bell pepper, cut into thin strips ⓘ
- 1/2 small zucchini, halved lengthwise, seeded, and sliced thinly ⓘ
- 1/2 small carrot, peeled and cut into thin strips ⓘ
- 4 tablespoons peanut oil, cold-pressed ⓘ
- 2 tablespoons lime juice ⓘ
- cayenne pepper ⓘ
- salt ⓘ
Instructions
- Combine the jicama, peppers, zucchini, and carrot with the oil, lime juice and cayenne pepper. Toss to mix well.
- May be refrigerated for several hours before serving. Add the salt just prior to serving.
Nutrition & Diet Analysis (per serving)
411
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).