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Categories: Quick and easy, Salads, Vegetarian

Jicama slaw

Jicama slaw
Ken Hively / Los Angeles Times

Even though it was almost 20 years ago, my mouth still waters when I remember my first taste of great Santa Maria barbecue. I was meandering up the 5 Freeway on my way north. It was lunchtime, and for some ... Read more

Total time: 25 minutes | Serves 4 to 6
  • 1 (2 1/2 -pound) jicama
  • 1/2 cup red onion, diced fine
  • 1/2 teaspoon minced garlic
  • 1 jalapeno pepper, seeded and minced
  • 4 tablespoons oil
  • 3 tablespoons lime juice
  • 1/2 teaspoon salt
  • 1/4 cup cilantro leaves

Step 1Using a sharp heavy knife, cut off the top and bottom of the jicama and peel it, cutting away the rounded edges to form a rough cube. Cut the jicama in slices between one-eighth and one-fourth-inch thick. Stack some of the slices and cut the same thickness into sticks. Collect the sticks into a mixing bowl and repeat with the rest of the jicama.

Step 2Add the onion, garlic and jalapeno to the jicama. Stir together the oil, lime juice and salt and pour over everything. Toss to coat lightly. Taste and adjust the seasoning. (Recipe can be prepared up to this point several hours in advance and refrigerated tightly covered.)

Step 3Before serving, transfer the salad to a clean bowl, draining any excess dressing, and sprinkle with cilantro leaves.

Each serving:
155 calories; 1 gram protein; 18 grams carbohydrates; 9 grams fiber; 9 grams fat; 1 gram saturated fat; 0 cholesterol; 202 mg. sodium.
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