Reviewed: Sep. 7, 2009

This is a very fresh tasting summery salad. The jicama is a nice change of pace from all the usual vegetables. I don't think you really need to add the oil or the parsley. Next time I will try coarse sea salt instead of the regular which I think drains the tomatoes.

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MPEPLIN

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Reviewed: Aug. 8, 2008

meh

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MarinaDog

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Reviewed: May 13, 2008

I love the taste of this salad. Very refreshing. I can't wait to make it with the fresh veggies from our own garden later this year.

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CookD

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

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Reviewed: Apr. 14, 2008

This recipe is delicious and like the others have said, it gets better the second or third day. I love to put it in a whole wheat tortilla with a slice of turkey. Makes for a quick, delicious and healthy lunch.

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Whitney Langwell

Cooking Level: Intermediate

Home Town: Albany, Oregon, USA

Living In: Salem, Oregon, USA

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Reviewed: Mar. 7, 2008

I have gotten so many compliments on this dish that I make it whenever I want to impress dinner guests! It's absolutely delicious and a great spin on a familiar Israeli standard.

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malinda marcus

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Reviewed: Dec. 7, 2007

Omitted the tomatoes for fear of it getting soggy, but this is a really yummy summer dish! Very crunchy and refreshing - this can easily be doubled to serve a crowd,and I find it maintained well the next day. This stuff is also good served in pitas, or on its own with a some grilled chicken mixed in.

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CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Mar. 13, 2007

This is a nice, refreshing salad. The jicama added a great crunch and a slightly sweet flavor. I had some fresh mint that needed to be used, so I added that and it went well with the flavors. Plus, I used fresh parsley, and green onions instead of red. A definite keeper!

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Mar. 8, 2007

This wasn't what I expected, but worked out well for the meal I made. This resembled more of a salsa - but we had pita and seasoned ground turkey meat, so we just added this in and it was pretty good. I would not recommend using dried parsley, it made it look terrible. I would use fresh parsley.

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WeirdAuntMartha

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Hopkins, Minnesota, USA

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Reviewed: Jun. 27, 2006

Quite good. I left out the bell pepper and added red pepper flakes and used cilnatro instead of parsley. I do think this needs a bit more spices so at the table I added a bit of a cajun spice blend.

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Jun. 22, 2006

I LOVE this salad. I've been making it for a few years now with different variations. Sometimes without jicama etc. But for special occasions I always make it with the jicama. Sometimes I add red and green pepper as well. I always make it when I have a brunch at my house. People love it. Very refreshing and healthy!

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LNJ

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Reviewed: Jan. 17, 2006

The taste was good, but as an Israeli girl I must say- NOT very authentic! We don't even have jicama in Israel! Let alone English cucumbers! The usual salad spices are black pepper, salt, lots of freshly squeezed lemon juice, and maybe chopped green onion or parsley. I recomment adding a couple of grated carrots.

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Gal Benron

Cooking Level: Expert

Living In: Haifa, Mehoz Hefa, Israel

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Reviewed: May 15, 2005

Nice change. My husband also liked it.

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ROBBIE

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Reviewed: May 9, 2005

Thank Haven for the produce guy because I had no idea what the difference was between a English cucumber & a regular one, much less what a jicama was. I was skeptical about the jicama, but I'm going to be looking for more recipes with it. This is a keeper, but I'd refrigerate several hours before serving because it tastes better & the flavors can blend.

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PPK

Living In: Watertown, South Dakota, USA

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Reviewed: Apr. 25, 2005

This is a wonderful salad. I have made it both with jicama and without. Without it is more traditional and with, a little more modern and more cruncy. I have also used different colors of peppers mixed together to give it a more colorful appearance.It has become my favorite salad.

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Just me

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 19, 2003

This was a pretty looking salad. My husband actually walked by & asked if I'd made a fruit salad. The taste is mild. If you want more of a zing, I guess you could add something like garlic to it. I served the red onions on the side as my husband isn't a big onion fan. I'd never bought jicama (or an English cucumber) before & it was a nice change. The jicama adds more of a crisper texture, almost like an apple. This is a nice healthy alternative to the standard lettuce salad.

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FBA

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Reviewed: Sep. 15, 2003

I gave this to all of my friends who are looking for a delicious crunchy veggie dish, It is in my refreigerator every week so when I am hungry, I just scoop up a bit and wow ...it is great. Two fresh lemons and the jicama veggie are a MUST HAVE I also add cilantro, salt and a touch of pepper. Because you use the English Cucumber and the plum tomatoes, it does not get soggy.

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