Jicama Salad
Servings
8Serving size
1 cup salad
COOKING TIME
30 Minutes
CHILLING TIME
2 hours
This recipe can be or divided by 2. Keeps well for 2 – 3 days in refrigerator.
![Jicama Salad](https://mds.culinarymedicine.org/wp-content/uploads/2021/07/jicama2023.jpg)
Ingredients
1 small Jicama |
2 lime yields Lime juice, raw |
1/2 tsp. Salt |
2 tsp.. Maple syrup |
1/4 cup Coriander (cilantro) leaves, raw |
1/2 tsp.. Ground cumin |
4 tsp. Olive oil |
Instructions
After peeling and cutting the jicama into matchstick, place it in a large glass or stainless steel bowl with the lime juice, salt, maple syrup, cilantro, cumin and olive oil.
Toss well and chill for at least 2 hours before serving.
![](https://mds.culinarymedicine.org/wp-content/themes/dr-gourmet/inc/assets/img/close.png)
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Special Diet Information
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![blackstick](https://mds.culinarymedicine.org/wp-content/themes/dr-gourmet/inc/assets/img/blackstick.png)
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Lactose
This recipe is safe for those who are lactose intolerant.Recipe Notes
Never be afraid to use a new ingredient. The crunch of jicama makes great salads. Its sweet flavor goes great in salads when used raw but also works well in soups and stews much like a turnip or parsnip.