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Jicama is the crunchy, sweet tuberous root of a legume native to Central America. If you love it in this salad, try including sticks of it with your next crudités spread.

EatingWell Magazine, January/February 2022

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Credit: Leigh Beisch

Recipe Summary

total:
25 mins
active:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine tomatillos, cilantro, garlic, jalapeño, oil, vinegar, lime juice, agave, salt and cumin in a blender. Process until smooth.

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  • Place cabbage, carrots, bell pepper, jicama, tomatoes, beans and cheese in a large bowl. Add the dressing and toss to coat. Scatter avocado over the top and garnish with corn chips, if desired.

Tip:

To more easily peel root vegetables like jicama that have tougher skin, use a paring knife instead of a vegetable peeler.

Nutrition Facts

2 1/2 cups
519 calories; protein 15g; carbohydrates 37g; dietary fiber 14g; sugars 11g; added sugar 3g; fat 37g; saturated fat 9g; cholesterol 25mg; sodium 612mg; potassium 1051mg.
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