Recipe by L. Perry
"This is a great tasting and fresh salad for summer or anytime. It goes really well with a Mexican-style dish."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
jicama, peeled and julienned
chopped cilantro leaves
salt and pepper to taste
I made so many changes to this that I'm not even sure it's fair for me to review it, but here goes! I shredded the jicama, added about a cup of cilantro (I love cilantro), added about 2 or 3 tablespoons of freshly shredded ginger, about 3 tablespoons freshly ground dried ancho chile peppers, two granny smith apples --shredded, and about a half cup of mayo. It was delicious. I have no idea how the original recipe was, but what I made went perfectly with the grilled pork tenderloin that I made. I put this salad (more of a slaw after it was shredded) right on the pork tenderloin sandwiches. OMG. It was delicious!
Hubby said this tasted like crunchy cilantro. I couldn't have said it better myself.
I like this salad alot! It is super crunchy and uses very little ingredients! The leftovers last and because there is no lettuce - it doesn't wilt. The Jicama does not turn brown after exposed to the air. Very nice and light!
Wonderful fresh flavor and totally fat free! I love having it in the refrigerator for a healthy snack.
I love jicama, lime and cilantro. This recipe is fair as is but should go one of two ways: spicy or sweet. For spicy I like other reviewers suggestion to add ground chili and/or garlic. For the sweet option, I drizzled about 3 tablespoons honey on top after tossing everything together. It would probably disperse more thoroughly to mix the lime juice and honey together before adding to the jicama. With the sweet version I will also cut back on the cilantro next time, possibly in half. I would also like to add other fruits to the salad independently - watermelon, mango, strawberries, red grapes. The contrast of the deeper colors would look striking in this salad. Honestly, 2 pounds of jicama makes a really large salad so why not divvy it up and try a couple different versions at the same time!
I made this recipe to accompany my enchiladas, rice, and beans. It was great! It's always nice to have something fresh (besides salsa) to go along with Mexican food.
A fabulous simple recipe! I couldn't stop eating it! Used more cilantro than the recipe called for because we love it. I found this recipe searching for what to do with the leftover jicama that we used in soft tacos and this is a great way to use it up. Now I will buy jicama on a regular basis and fix it this way. Everyone needs to try this!
Pretty good but I would add a little spice next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Jicama Salad with Cilantro and Lime
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 46
** Calories from Fat: 1
With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.
The firm, juicy texture of zucchini make them a perfect side to toss on the grill.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a quinoa salad with dried cranberries.
Lime and cilantro quickly freshens up plain white rice.
Tender shredded chicken makes a 5-star filling for tacos and enchiladas.