Jicama, Cucumber and Chili Salad
📜 Collection: Unknown Eight | ✍️ Attribution: Unattributed | 📂 Category: Salads A refreshing and crunchy Jicama, Cucumber and Chili Salad tossed in a zesty lime and cilantro dressing. Perfect as a light side dish or a vibrant summer appetizer.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 0 mins | None | 4 servings |
🔪 Key Equipment
- Chef’s knife
- Cutting board
- Mixing bowl
- Measuring spoons
Ingredients
Salad Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 | English cucumber | julienned into 1 1/2-inch long thin strips |
| 1 (1/2 pound) piece | Jicama | peeled and julienned into 1 1/2-inch long thin strips |
| 4 medium | Carrots | julienned into 1 1/2-inch long thin strips |
| 5 tablespoons | Lime juice | freshly squeezed |
| 6 tablespoons | Cilantro | chopped |
| 2 tablespoons | Olive oil | |
| 1/2 teaspoon | Red pepper flakes | |
| To taste | Salt | |
| To taste | Black pepper |
Instructions
Preparation
- Julienne the 1 English cucumber, 1 (1/2 pound) piece jicama, and 4 medium carrots into 1 1/2-inch long thin strips.
- In a large mixing bowl, toss the prepared vegetables together with the 5 tablespoons lime juice, 6 tablespoons chopped cilantro, 2 tablespoons olive oil, and 1/2 teaspoon red pepper flakes until thoroughly combined and evenly coated.
- Season with salt and black pepper to taste, tossing once more to ensure the flavors are well distributed. Serve immediately while crisp and refreshing.
💡 Make-Ahead & Storage: This salad is best served fresh to maintain its crisp texture. You can prep the vegetables ahead of time and store them separately in the refrigerator, then toss with the dressing just before serving.
Original Recipe Scan
