Refreshing Sweet and Spicy Jicama Salad (Vegan) Recipe - Allrecipes.com
Refreshing Sweet and Spicy Jicama Salad (Vegan) Recipe
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Sweet and Spicy Jicama Salad
A crisp, colorful salad that brings a little heat with Thai and jalapeno chiles. See more
  • READY IN 50 mins

Refreshing Sweet and Spicy Jicama Salad (Vegan)

Recipe by  

"I made this as a side dish with some grilled basil chicken and spicy Italian chicken sausages; it was perfect! If you don't like spicy food, just cut back on the Thai chiles. My boyfriend and I loved it!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • READY IN

    50 mins

Directions

  1. Combine jicama, orange chunks, red bell pepper, cucumber, sweet yellow and orange peppers, radishes, Thai chile peppers, jalapeno pepper, cilantro, lemon juice, and black pepper in a large bowl.
  2. Cover the bowl with plastic wrap and refrigerate until flavors blend, about 30 minutes.
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Reviews More Reviews

Jan 03, 2013

I made this recipe with a few substitutions: I had no navel oranges so used a can of mandarin oranges. I also had red bell pepper and 1 orange and 1 yellow anaheim and 1 jalapeno. Everything else was the same. It made for a gorgeous salad and was quite delish! Served it with my homemade tortilla soup. It was perfect and even better the next day.

 
Aug 21, 2012

This is GREAT! Crunchy and fresh, and perfect with a warm spicy dish, or it would be great with some grilled chicken for a summer dinner. I did add fresh grated citrus zest on top and that made it. We couldn't find the Thai chiles and substituted all jalapeno. Also, don't skimp on the black pepper! This is SPICY - not for the tame palate.

 

7 Ratings

Jul 17, 2013

We paired this with burgers, and it provided great balance. This salad has a fantastic, simple flavor, and it's beautiful. I recommend adding a splash of oj and red wine vinegar if you like your salad with a little dressing.

 
Jun 15, 2015

This recipes makes enough for an army--I used half a large jicama and adjusted the other ingredients to try to cut it in half. But it still made an enormous bowlful. Also, I used just one Thai chile and half a jalapeno and--wow!--it had quite a kick. But still I love the contrasting textures and flavors in this salad and highly recommend it as a perfect summer side dish. Great with grilled food. We had it with the season's first Copper River salmon. Refrigerate the leftovers and happily serve the next day.

 
Feb 06, 2014

I did not use the bell r sweet peppers as I had a dinner guest who does not like them. I added a couple of avocados instead. It was delicious with the avocados, so i am sure it would be fantastic with the peppers. I served this with Mexican Baked Fish and some grilled zucchini. It was a wonderful combination! I will definitely make it again!

 
Aug 01, 2014

Pretty good, but kind of dry. Maybe more oranges or some kind of dressing would help.

 

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Nutrition

  • Calories
  • 119 kcal
  • 6%
  • Carbohydrates
  • 28.3 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.5 g
  • < 1%
  • Fiber
  • 12.4 g
  • 50%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 16 mg
  • < 1%

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

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