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Mild Spicy Jicama Salad  
Recipe Number: 1675
Contributor: krm18
Rating: 7.30 based on 142 votes
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Serves: -
Calories Per Serving: -
Preparation Time: -
Difficulty: Easy
Print Friendly Version
1 4"-5" jicama, peeled and julienned
1 10"-12" English cucumber, julienned
1-2 carrots, grated or julienned
1/2-1 green pepper, chopped
1/2-1 red pepper, chopped
1/2-1 orange pepper, chopped
2-3 Tbls green onion (pale green & bright green parts), finely chopped
1-2 navel oranges, peeled & chopped
1/4-1/2 cup fresh cilantro, finely chopped
Juice & zest from 1/2 of a lime
Scant 1/8 tsp red pepper (use more for more heat)
Salt & pepper to taste
Cooking Instructions:
Grate, julienne or chop all vegetables, fruit and herbs. Add vegetables and oranges to large bowl and stir gently. Zest and juice the lime into the bowl and then add green onions, cilantro and other spices last. Toss the salad, cover and refrigerate for at least a half hour before serving. Note that the salad gets spicer as it sits, so a little red pepper goes a long way.
Additional Comments:
This recipe was posted at the request of a couple people attending the 2015 Pinecam picnic.

Ingredient quantities need to be varied based on the size of the jicama used. Yellow pepper also works well and canned, drained mandarin oranges substitute nicely for fresh oranges. A manual rotary vegetable shredder or a mandolin slicer speeds up the prep.

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