Jicama Salad

Be the first to rate this recipe

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

  1. Combine the jicama, peppers, zucchini, and carrot with the oil, lime juice and cayenne pepper. Toss to mix well.
  2. 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

Macronutrients

Protein 5.8g 12% DV
Total Fat 29.9g 38% DV
Carbs 40.1g 15% DV
Fiber 13.6g 48% DV
Sugar 14.3g 29% DV

Electrolytes

Sodium 9833.3mg 100% DV
Potassium 1311mg 28% DV

Vitamins & Minerals

Vitamin A 1418mcg 100% DV
Vitamin C 64.3mg 71% DV
Calcium 107.5mg 8% DV
Iron 3.4mg 19% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Vegan recipes → Vegetarian recipes → All recipes →