Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Crunchy jícama and carrots combine with a zesty dressing for a terrific summer side dish. It can be made ahead--perfect for summer potlucks.

Source: EatingWell Magazine, January/February 1998
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine jicama, carrot, lime juice, mayonnaise, cilantro, cumin and hot sauce in a large bowl. Season with salt and pepper. Cover and refrigerate for 1 hour.

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Tips

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition Facts

75 calories; protein 1.2g; carbohydrates 14.6g; dietary fiber 6.3g; sugars 3.4g; fat 1.6g; saturated fat 0.3g; cholesterol 1.9mg; vitamin a iu 3081.2IU; vitamin c 27.5mg; folate 18.8mcg; calcium 26.1mg; iron 0.9mg; magnesium 17.1mg; potassium 245.7mg; sodium 155.2mg.

2 vegetable

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