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.

Source: EatingWell Magazine, May/June 2016




Ingredient Checklist


Instructions Checklist
  • Combine oil, garlic, salt and pepper in a large bowl. Add jicama, basil, pepperoncini and sun-dried tomatoes. Toss to coat.


Nutrition Facts

about 3/4 cup
121 calories; protein 1.7g; carbohydrates 13.1g; dietary fiber 5.6g; sugars 4.1g; fat 7.3g; saturated fat 1g; vitamin a iu 215.3IU; vitamin c 22.8mg; folate 17.8mcg; calcium 25.3mg; iron 1.3mg; magnesium 25.9mg; potassium 371.5mg; sodium 269.2mg; thiamin 0.1mg.

2 1/2 vegetable, 1 1/2 fat