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    You are in: Home / Mexican / Jicama Salad (Mexico) Recipe
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    Jicama Salad (Mexico)

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on August 05, 2011

      While this recipe is OK if you have a timid tongue, I felt it was just too bland. I added juice of a small lime (about 1 Tbsp.) and that improved it, I thought. Maybe some more onions woulbe be OK, and more cilantro too. However, I do not recommend more cayenne. That amount was spot on. (Any more would make it hot.) I doubt I will make this again, but I'll enjoy the one I made last night at least for another 24 hours. It will be interesting to see how long this stays good, as the vegetables are fairly wilt-proof, making this a good make-ahead salad.

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    • on May 31, 2009

      Great flavor and a nice crunchy salad! I thoroughly enjoyed it! Made for the Epicurean Queens for ZWT 2009! Gracious!

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    • on April 08, 2008

      This is great, lots of good crunch and beautiful to look at. It would be an excellent accompaniment to a Mexican meal, or anything that can stand up to a little spice on the side! I made for Spring Pick a Chef.

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    • on December 04, 2007

      Yumm! Very tasty. Changes made out of necessity: I left out all of the oil (due to my diet) and the onions- just cause I forgot to buy one. The red onion would have been tasty with the sweet of the honey and raspberry vinegar. Next time (and there will be a next time) I will make sure to remember them. Thanks for posting this tasty salad!

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    • on June 25, 2007

      What an amazing salad! Such great colors and crunch! I made this for ZWT3, but then picky daughter and picky niece came up for seconds on the salad! Where did my real kids go?! Aliens? I had never tasted raspberry vinegar before, and didn't think I'd like it, but it gave this crunchy salad a very floral taste...unexpected, but very nice, especially in the summer. I did find the salad to be a bit too oily at first and added a few shakes more of both vinegars, but I think this would all depend on the size of the Jicama. I also cut the vegies to about 1", (just a preference for ease of eating), and used 1/4 teaspoon cayenne, and still didn't feel much heat. When our 17 year-old picky daughter says, "Mom, you should make this salad more often," you get 5 stars all around the whole family! Thanks for posting this! I'll make this again.

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    Nutritional Facts for Jicama Salad (Mexico)

    Serving Size: 1 (176 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 180.6
    Calories from Fat 123
    Total Fat 13.7 g
    Saturated Fat 1.9 g
    Cholesterol 0.0 mg
    Sodium 305.3 mg
    Total Carbohydrate 14.2 g
    Dietary Fiber 6.1 g
    Sugars 5.4 g
    Protein 1.3 g

    The following items or measurements are not included:

    raspberry vinegar

    rice wine vinegar

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