Carrot Jicama Salad

Carrot Jicama Salad

Cuisine: English

Main Ingredient: Carrots

Category: Side Dish

Difficulty: 1/10

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Carrot Jicama Salad

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1/4 cupRed onion; thinly sliced; thinly sliced
1 1/2 teaspoonRed wine vinegar
1/2 teaspoonDried tarragon; or cilantro; or cilantro
1 1/2 tablespoonOrange juice
2 cupJicama; shredded; shredded
2 cupCarrots; shredded; shredded
1 dsPepper
1 tablespoonFresh lime juice; or lemon; or lemon


1Combine carrots, jicama, and onion in a large bowl. Set aside. Combine the rest of the ingredients, stirring well. Add to carrot mixture and toss gently to coat. Cover and chill before serving. Makes 6 servings each a little less than 3/4 cup. From Ellen C. <> Per serving: 44 Calories; less than one gram Fat (3% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 2 Vegetable Recipe by: MM list circa 1994 Posted to EAT-LF Digest by "Ellen C." <> on Jun 23, 1999, converted by MM_Buster v2.0l.
Vegan Vegetarian
  • Carrot Jicama Salad

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