Photo: Anna Pelzer
Parsley, Celery Leaf, and Jicama Salad
10 ingredients
Makes 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
292
Calories
4g
Protein
14g
Fat
41g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Jicama | 1 cup (120g) | 46 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Radish | 1/2 cup (58g) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tablespoons fresh lemon juice
- 1 1/2 tablespoons rice vinegar (not seasoned)
- 1 1/2 tablespoons sugar
- 3/4 teaspoon kosher salt
- 3 tablespoons olive oil
- 3/4 pound jicama, peeled and cut into thin matchsticks
- 3 cups flat-leaf parsley leaves (from 2 bunches)
- 2 cups celery leaves (from about 2 bunches)
- 6 scallions, thinly sliced
- 1 1/2 cups radish sprouts (from a 3-ounces package)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes