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Jicama Salad Recipe

Jicama Salad Recipe

Love potato salad but want something that’s a little healthier and more refreshing?
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Servings: 4
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 92
Ingredients Method Notes

Ingredients
  

  • ½ jicama
  • 1 granny smith apple
  • 1 carrot
  • ¼ red onion
  • 1 tbsp Dijon mustard
  • 1 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemongrass
  • 1 tsp thyme
  • 1 tsp parsley
  • salt and pepper to taste

Method
 

  1. Thinly slice the first four ingredients; set aside.
  2. Combine the remaining ingredients and whisk together until well incorporated. 
  3. Toss dressing onto sliced veggies/fruit and allow to “marry” in refrigerator for one hour.
  4. Enjoy!

Notes

Chef Note: You could also use a rice wine vinegar or a white wine vinegar in place of the lemon juice. 
Chef Note: You could swap out the fresh herbs here with cilantro, mint, or even garlic.
Chef Note: It can be a bit difficult to peel jicama. If your vegetable peeler isn’t up to the job (mine isn’t), you can simply cut into slices with a pairing knife and then cut or peel off the skin from the ends.