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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 batch 659g Recipe makes 1 batch) |
||
| Calories 194 | ||
| Calories from Fat 8 | (4%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.0g | 1% | |
| Saturated Fat 0.2g | 1% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 33mg | 1% | |
| Potassium 1047mg | 29% | |
| Total Carbohydrate 47.2g | 15% | |
| Dietary Fiber 15.0g | 59% | |
| Sugars 21.7g | ||
| Protein 5.0g | 9% | |
Ingredients
- 1 1/2 cups jicama, pared and cubed (8 oz.)
- 1 large cucumber, sliced
- 1 orange, peeled and cubed
- 2 tablespoons lemon juice
- 3/4 teaspoon chili powder
Directions
1
In a large bowl combine jicama, cucumber and orange.2
Sprinkle with lemon juice and chili powder; toss.3
Cover and chill at least 2 hours.4
Just before serving, sprinkle lightly with salt.
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- Course > Salads
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Featured Reviews for This Recipe
From: Cindy Lynn
On Feb 27, 2003
This was the first time my family had ever tried Jicamas. We tasted them before I made the salad and loved them. I doubled the recipe because that is how much Jicama I had and I didn't know how to store a partially used Jicama. I allowed this to chill for over 3 hours before serving and was really disappointed by how bland it was. DH liked it well enough that he asked me to pack some in his lunch for work, so I did. I tasted it again while doing so and the flavors had melded more, but it still seemed very bland. I was expecting the lemon and chili powder to really give it some 'zip'. I'm sorry that I can't give this recipe a higher rating, but thank you for sharing.
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