READY IN 1½ hrs

Singkamas (Jicama) Salad

Read Reviews (10)

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

Directions

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.

Kitchen-Friendly View

PREP 30 mins
READY IN 1 hr 30 mins

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.

—lvmy2girls

See full review »

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. :)

—kirsten

See full review »

11 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!

—huntressct

See full review »

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!

—THEAJSHELTON

See full review »

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!

—JARRIE

See full review »

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.

—LadySparkle

See full review »

Aug 31, 2010

I used stevia instead of sugar!

—Bebet

See full review »

Sep 13, 2010

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

—Kandy

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Refreshing Sweet and Spicy Jicama Salad (Vegan)

Jicama and Melon Salad

Jicama Salad with Cilantro and Lime

Sweet and Sour Spinach Jicama Salad

Jicama Corn Salad

Jicama and Pineapple Salad in a Cilantro Vinaigrette

Shrimp, Jicama and Chile Vinegar Salad

Pea, Jicama, and Cashew Salad

Southwest Salad with Jicama

Jicama Mango Slaw

Nutrition

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.

Nutritional Information

Singkamas (Jicama) Salad

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 113
Calories from Fat: 2

% Daily Value *
Total Fat 0.2g < 1 %
Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium 244mg 10 %
** Potassium 291mg 8 %
Total Carbohydrates 27.5g 9 %
Dietary Fiber 6.8g 27 %
Protein 1.4g 3 %
Sugars 17.3g
Vitamin A 31 %
Vitamin C 120 %
Calcium 3 %
Iron 10 %
** Thiamin 5 %
** Niacin 5 %
** Vitamin B6 10 %
** Magnesium 8 %
** 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.