Carrot and Jicama 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.
- 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)
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.