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Chopped Jicama Salad
Chopped Jicama Salad
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From: EatingWell Magazine, May/June 2016
The slightly sweet, nutty flavor of jicama—a round root vegetable with thin brown skin and white crunchy flesh—is delicious in this quick, Italian-style slaw recipe. Peel the jicama with a knife or vegetable peeler, making sure to remove both the papery skin and the layer of fibrous flesh just underneath.
- By: EatingWell Test Kitchen
Ingredients 4 servings
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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 2 tablespoons extra-virgin olive oil
- 1 small clove garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 3 cups diced peeled jicama (from about 1 pound)
- ¼ cup chopped fresh basil
- ¼ cup chopped pepperoncini
- ¼ cup chopped sun-dried tomatoes
Preparation
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- Combine oil, garlic, salt and pepper in a large bowl. Add jicama, basil, pepperoncini and sun-dried tomatoes. Toss to coat.
- Serving size: about ¾ cup
- Per serving: 121 calories; 7 g fat(1 g sat); 6 g fiber; 13 g carbohydrates; 2 g protein; 18 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 215 IU vitamin A; 23 mg vitamin C; 25 mg calcium; 1 mg iron; 269 mg sodium; 372 mg potassium
- Nutrition Bonus: Vitamin C (38% daily value)
- Carbohydrate Servings: 1
- Exchanges: 2½ vegetable, 1½ fat
