Jicama Salad with Cilantro and Lime Recipe - Allrecipes.com
Jicama Salad with Cilantro and Lime Recipe
  • READY IN 10 mins

Jicama Salad with Cilantro and Lime

Recipe by  

"This is a great tasting and fresh salad for summer or anytime. It goes really well with a Mexican-style dish."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • READY IN

    10 mins

Directions

  1. Combine the julienned jicama, chopped cilantro, and salt and pepper in a large bowl. Sprinkle with lime juice and toss to coat. Refrigerate until ready to serve.
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Reviews More Reviews

Most Helpful Positive Review
Jun 30, 2010

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!

 
Most Helpful Critical Review
Jan 20, 2009

Hubby said this tasted like crunchy cilantro. I couldn't have said it better myself.

 
Oct 24, 2008

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!

 
Aug 30, 2008

Wonderful fresh flavor and totally fat free! I love having it in the refrigerator for a healthy snack.

 
Jun 27, 2011

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!

 
Aug 02, 2008

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.

 
May 06, 2008

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!

 
Apr 22, 2011

Pretty good but I would add a little spice next time.

 

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Nutrition

  • Calories
  • 46 kcal
  • 2%
  • Carbohydrates
  • 10.9 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 54 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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