Carrot and Jicama Salad Recipe

Carrot and Jicama Salad Recipe

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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 below)


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.


Sesame Seasoning is delicious with steamed vegetables, cooked grains, and legumes. Unhulled sesame seeds are light brown in color and are sold in natural food stores and some supermarkets.

1/2 cup unhulled sesame seeds
1/2 teaspoon salt
2 tablespoons nutritional yeast

Toast sesame seeds in a dry skillet over medium heat. Stir constantly until seeds begin to pop and brown slightly, about 5 minutes. Transfer to a blender, add salt and nutritional yeast and grind into a fine powder. Transfer to an airtight container. Store in refrigerator.

Per 1 tablespoon: Calories: 57; Protein: 2 g; Carbohydrate: 3 g; Fat: 4 g; Fiber: 1 g; Sodium: 137 mg; Calories from Protein: 15%; Calories from Carbohydrates: 19%; Calories from Fat: 66%Source: Healthy Eating for Life for to Prevent and Treat Diabetes by Patricia Bertron, R.D.; recipe by Jennifer Raymond, M.S., R.D.

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.