California Style Israeli Salad Recipe

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Most Helpful Positive Review

Dec 10, 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.

—FRMRTCHR

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Most Helpful Critical Review

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.

—Gal Benron

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26 Ratings

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May 09, 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.

—PPK

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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.

—Just me

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Oct 22, 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.

—FBA

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May 15, 2005

Nice change. My husband also liked it.

—ROBBIE

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Dec 07, 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.

—CHELS

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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.

—Whitney Langwell

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Nutrition

Calories
100 kcal
5%

Carbohydrates
9.2 g
3%

Cholesterol
0 mg
0%

Fiber
2.7 g
11%

Protein
1.5 g
3%

Sodium
8 mg
< 1%

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

Nutritional Information

California Style Israeli Salad

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 100
Calories from Fat: 63

% Daily Value *
Total Fat 7g 11 %
Saturated Fat 1g 5 %
Cholesterol 0mg 0 %
Sodium 8mg < 1 %
** Potassium 342mg 10 %
Total Carbohydrates 9.2g 3 %
Dietary Fiber 2.7g 11 %
Protein 1.5g 3 %
Sugars 4.2g
** Vitamin A 16 %
** Vitamin C 72 %
** Calcium 3 %
** Iron 8 %
** Thiamin 7 %
** Niacin 7 %
** Vitamin B6 8 %
** Magnesium 7 %
** Folate 14 %

* 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.