Carrot and Jicama Salad Recipe

Carrot and Jicama Salad Recipe

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carrot-salad-recipe

Makes about 10 1/2-cup servings

This colorful, crunchy salad is perfect with Mexican food or any other spicy cuisine. It may be made in advance, as it keeps well.

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  • 1 large carrot, peeled and cut into 1/4-inch rounds
  • 1 medium jicama, peeled and diced (about 2 cups)
  • 1 red bell pepper, seeded and diced
  • 1/2 small red onion, thinly sliced (about 1/2 cup)
  • 2 tablespoons finely chopped fresh cilantro (optional)
  • 3 tablespoons seasoned rice vinegar
  • 3 tablespoons lemon juice
  • 2 tablespoons Sesame Seasoning (see recipe)

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Combine carrot, jicama, bell pepper, onion, and cilantro, if using, in a salad bowl.

In a separate bowl, combine vinegar, lemon juice, and Sesame Seasoning. Add to salad and toss to mix.

Per 1/2-cup serving:

  • Calories: 52
  • Fat: 1.1 g
  • Saturated Fat: 0.2 g
  • Calories from Fat: 18.2%
  • Cholesterol: 0 mg
  • Protein: 1.3 g
  • Carbohydrates: 10 g
  • Sugar: 2.5 g
  • Fiber: 4.1 g
  • Sodium: 110 mg
  • Calcium: 31 mg
  • Iron: 0.9 mg
  • Vitamin C: 37.7 mg
  • Beta-Carotene: 799 mcg
  • Vitamin E: 0.6 mg

Source: Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.; recipe by Jennifer Raymond, M.S., R.D.