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Jicama Salad with Chile & Lime
Source: National Pork Board

Crunchy jicama tossed with cucumber, orange, and radishes in a tangy lime dressing.

Prep Time: 10 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 69.3
Total Carbs 17.6 g
Dietary Fiber 7.1 g
Sugars 7.8 g
Total Fat 0.2 g
Saturated Fat 0.0 g
Unsaturated Fat 0.1 g
Potassium 201.8 mg
Protein 1.3 g
Sodium 22.9 mg
Dietary Exchanges
, 1/2 Vegetables , 1/2 Fruits , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  Jicama, fresh, medium
2 each  small cucumber, peeled
3 each  medium oranges
8 each  Radishes, fresh
0.3333 cup  fresh lime juice
1 pinch  salt
2 tsp  ground red pepper (cayenne)
0.3333 cup  fresh cilantro
  1. Peel jicama and cut in half, then slice into 1/4-inch thick slices and cut slices in half diagonally.
  2. Toss jicama with cucumbers, oranges, radishes and lime juice. Season to taste with salt.
  3. Arrange on a serving platter, sprinkle with red pepper and garnish with cilantro. Serve immediately.

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