Singkamas (Jicama) Salad

Singkamas (Jicama) Salad

lola

"This is a very cool and satisfying salad, terrific for picnics or any outdoor fun. Singkamas is also called bangkwang or jicama."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 30 m servings 113 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 113 kcal
  • 6%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 27.5g
  • 9%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 244 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Ready In

  1. Combine the jicama, red bell pepper, green bell pepper, red onion, green chile peppers, ginger, and carrot in a large bowl. Whisk the water, vinegar, sugar, and salt together in a separate bowl; pour over the vegetable mixture and toss to coat. Refrigerate at least 1 hour before serving.

Reviews

Read all reviews 13
  1. 15 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Wonderful salad! and also good for you, the only change I made was to use Splenda and I reduced the amount to 1/4 of a cup with the stated amount it would have been too sweet for us. I can't thi...

Most helpful critical review

This was okay. I love my veggies, but this was in some ways just a little...I don't know...too much. Dressing is good and the veggies are good. I think it just needed something that wasn't so...

Most helpful
Most positive
Least positive
Newest

Wonderful salad! and also good for you, the only change I made was to use Splenda and I reduced the amount to 1/4 of a cup with the stated amount it would have been too sweet for us. I can't thi...

Delicious, light, refreshing salad. I made as directed, except I cut back on the ginger. It was wonderful. I took to a potluck and was asked for the recipe. I wondered how it would be leaving...

Excellent! I loved this recipe - made it as stated but substituted Splenda for the white sugar and left out the ginger root since I don't particularly care for it. Thanks for sharing this!

I had mixed reviews on this, but overall I liked it, so 4 stars from me. I used a jalapeno and made it the day before I served it -- that was too long, and the jalapeno made this salad too spicy...

I used stevia instead of sugar!

Delicious! I used an orange pepper instead of the green bell, 4 banana peppers instead of the chile peppers and I didn't have ginger root (I thought I did) so I added a teaspoon of hot chili pow...

I used a little under 2/3 cup honey instead of white sugar. My kids even loved it! Very good.

This was delicious!! I got a jicama in my CoOp basket and had no idea what to do with it. The only thing I did was add a yellow bell pepper with everything else because I needed to use it up. Aw...

I used the juice of two limes, about a tablespoon of sugar, a tablespoon of toasted sesame oil, a handful of chopped cilantro, grated the ginger into the dressing, added about 1/2 cup of water a...

Other stories that may interest you