CONFETTI JICAMA SALAD

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Confetti Jicama Salad image

We love jicama dipped in citrus and then sprinkled with salt and jalapenos. I needed to bring a salad to a Fourth of July picnic, so as I ate my jicama, I created one starring this crunchy veggie and its sidekick flavors. I use a mandolin to expedite prep work. -Jan and Frank Ruiz, Yucaipa, California

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 16

1/2 medium jicama, peeled and julienned
1-1/3 cups julienned seedless cucumber
1 each small sweet red, orange and yellow peppers, julienned
1/2 cup thinly sliced red onion
3 green onions, chopped
DRESSING:
1/3 cup minced fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 tablespoons lime juice
2 tablespoons orange juice concentrate
2 tablespoons olive oil
1 garlic clove, minced
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper

Steps:

  • In a large bowl, combine the jicama, cucumber, peppers and onions. , In a small bowl, whisk the cilantro, jalapeno, lime juice, juice concentrate, oil, garlic and seasonings. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour. Stir before serving.

Nutrition Facts :

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