Reviewed: Jun. 29, 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!

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40 users found this review helpful

Reviewer:

reddelicious

Cooking Level: Expert

Home Town: Saint Peters, Missouri, USA

Living In: Saint Charles, Missouri, USA

Reviewed: 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!

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37 users found this review helpful

Reviewer:

Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Atlanta, Georgia, USA

Reviewed: Aug. 30, 2008

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

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23 users found this review helpful

Reviewer:

COGRANDMA4

Reviewed: Jan. 17, 2009

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

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11 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: 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!

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10 users found this review helpful

Reviewer:

UALMEIDA

Cooking Level: Intermediate

Home Town: Snohomish, Washington, USA

Living In: Encinitas, California, USA

Reviewed: Aug. 2, 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.

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10 users found this review helpful

Reviewer:

Ninja'sMommy

Cooking Level: Expert

Reviewed: May 6, 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!

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10 users found this review helpful

Reviewer:

handbanana

Reviewed: Apr. 21, 2011

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

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7 users found this review helpful

Reviewer:

RockyTrax

Cooking Level: Expert

Living In: Yankton, South Dakota, USA

Reviewed: Mar. 29, 2010

I was searching for this recipe after eating at a dinner party. My hostess used the same ingredients only she sliced oranges (removed skin an pith) in rounds. Sliced the jicama thin in the same shape as orange and collated them on a platter, sprinkled the cilantro across the top and drizzled the lime juice. Maybe we all didn't find it bland because it offset a very spicy meal. It cool and refreshing.

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7 users found this review helpful