Photo: Anna Pelzer
Carrot and Jicama Salad with Lime Vinaigrette
9 ingredients
openrecipes
Carrots and jicama, both of them crunchy and sweet, are a winning combination in this tangy salad. Jicama is a large bulbous root with thin brown skin and a nutty taste. Serve this salad as an accompaniment to a smoked turkey sandwich or grilled chicken, shrimp or fish. It has only about 100 calories per serving and lots of dietary fiber.
Estimated Nutrition (whole recipe, rough)
222
Calories
3g
Protein
15g
Fat
24g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Jicama | 1 cup (120g) | 46 |
| Carrot | 1 medium (61g) | 25 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 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
- 2 tsp. ground cumin
- 3 Tbs. fresh lime juice
- 2 Tbs. canola oil
- 1 Tbs. minced, seeded jalapeño chili
- 1 tsp. minced garlic
- 1/2 tsp. kosher salt
- 1 large or 2 medium jicamas, about 3/4 lb.
- 3 carrots, about 10 oz., peeled
- 1/4 cup finely chopped fresh cilantro
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes