jicama and red pepper salad
I took a leap when I made this recipe 8-9 years ago. I am a west Texas boy. Jicama? Sounds like a new language. WRONG! Good stuff with a raw potato texture...a little sweet with a little crunch. Just try it. I may grill it soon. Stay tuned.
prep time
10 Min
cook time
method
No-Cook or Other
yield
4-6 serving(s)
Ingredients
- 1 large lemon, juiced
- 1 tablespoon sugar
- 1 1/2 teaspoons kosher salt
- 1 teaspoon tobasco sauce
- 1/3 cup vegetable oil
- 1 pound jicama, peeled and julienned
- 1 large red bell pepper, seeded, deribbed, julienned
- 2 large garlic cloves, minced
- 2 tablespoons fresh cilantro, chopped
- 2 - green onion, sliced thin on the bias
How To Make jicama and red pepper salad
-
Step 1In large bowl, blend the lemon juice with sugar, salta dn Tabasco.
-
Step 2Whisk in oil slowly in a steady stream.
-
Step 3Toss jicama, bell pepper, garlic, cilantro and green onion with dressing and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Salads
Keyword:
#jicama
Ingredient:
Vegetable
Method:
No-Cook or Other
Culture:
American
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes