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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (176g) Recipe makes 3 servings |
||
| Calories 64 | ||
| Calories from Fat 1 | (2%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.2g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 6mg | 0% | |
| Potassium 249mg | 7% | |
| Total Carbohydrate 15.7g | 5% | |
| Dietary Fiber 8.0g | 32% | |
| Sugars 3.1g | ||
| Protein 1.3g | 2% | |
Jicama Texicana
By: Miss Annie
Oct 31, 2002
Jicama, originally from Mexico, can now be found in the US. It is a root vegetable that tastes like a cross between a water chestnut and an apple and a turnip. This recipe is courtesy of Texas Home Cooking by Cheryl and Bill Jameson.
SERVES 3 -4 , 1 Pound matchsticks
Ingredients
- 1 lb jicama
- 1 lime
- chili powder, preferably homemade or gebhardt, to taste
- salt
Directions
1
Peel the jícama, and slice it into fat matchsticks.2
Transfer to a bowl, and cover with water and refrigerate for 30 minutes.3
Drain.4
Arrange the jícama on a platter, and sprinkle with lime juice and zest, the chili powder, and if you wish some salt.5
If you like, serve additional chili powder on the side.
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- Course > Appetizers
- Course > Lunch/Snacks > Snacks
- Main Ingredient > Vegetables
- Main Ingredient > Fruit
- Cuisine > North American > United States > Southwestern
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Presentation > Finger Food
- Preparation > Technique > No Cook
- Occasion > Dinner Party
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Novelty
- Occasion > Taste/Mood > Spicy
- Occasion > To Go... > Potluck
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- Dietary > Kosher
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
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- Dietary > Low in... > Reduced Carbs
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: SusieQusie
On Apr 28, 2008
Wonderful addition to an appetizer table! I quartered some oranges and added those to the plate as well. Using about a tablespoon of kosher salt and 1 teaspoon of chili powder, I generously sprinkled the whole shebang after hitting it all with fresh lime juice. Everyone loved it especially those who had never eaten jicama before. I'm thinking that next time I will add a pinch or 2 of cayenne pepper with the chili salt. Thanks for the idea! Can't wait to make it again!
From: Elmotoo
On Oct 9, 2005
Well, I didn't chill these & should have. But they were delicious anyway. 5yo loved them! I thought they tasted like margaritas with the lime & salt, lol. Nice refreshing CRUNCH. Great snack food!
From: MizzNezz
On Feb 18, 2003
This is a very easy, very nice snack. I made this and served it with fat free sour cream for dipping as a TV snack. Hubby and I both enjoyed the taste and thought it was a welcome change from chips and other high fat things we are trying to stay away from. Thanks for a great idea Miss Annie!
From: E-liz
On Apr 20, 2007
This was very good, and something I never would have thought to make on my own. The only change I made was to add the zest of the lime as well. I served this as a side dish to Texas chili Chili (Real Texas Chili).
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