Singkamas (Jicama) Salad Recipe -
Singkamas (Jicama) Salad Recipe
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Singkamas (Jicama) Salad

Recipe by  

"This is a very cool and satisfying salad, terrific for picnics or any outdoor fun. Singkamas is also called bangkwang or jicama."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    30 mins

    1 hr 30 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 23, 2010

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 think of something you can do to make it any better.Thanks lola for a delicious and healthy salad! Elvira Silva.

Most Helpful Critical Review
Sep 13, 2012

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 crunchy to tone it down a bit. My jaws were tired after eating this. :)


14 Ratings

Jun 10, 2010

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 out the ginger and adding lime juice and cilantro. I'll try that next time. Definitely a keeper!

May 20, 2010

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!

Jul 05, 2010

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 for most people, so next time I'll use anaheims or poblanos plus not make it that far ahead! The ginger was very much the odd man out here, and many people made a face when they first tasted it, probably because they don't taste it much, but no one commented really. This was a good salad, with a definite Asian flair. Thanks for the recipe!

Aug 31, 2010

I used stevia instead of sugar!

Jun 04, 2010

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 powder to the dressing. Very nice flavor. Served with Pollo Oaxaca and beans and rice.

Sep 13, 2010

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


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  • Calories
  • 113 kcal
  • 6%
  • Carbohydrates
  • 27.5 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.2 g
  • < 1%
  • Fiber
  • 6.8 g
  • 27%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 244 mg
  • 10%

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

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