Carrot Jicama Salad is an unexpected twist on a traditional favorite!
Warm weather is upon us, and this Carrot Jicama Salad is the perfect way to sneak some veggies into your routine without heating up the kitchen.
That means it’s time for more backyard barbecues and summer fun.
With parties, picnics, and gatherings in the near future, this refreshing Carrot Jicama Salad is a great side dish to bring with you.
Carrot salad is a long-standing favorite of mine, but I decided to take it from sweet to savory in this recipe. First, I added jicama for crunch.
Jicama is a brown-skinned root vegetable that has the texture and crunch of an apple. It’s slightly sweet though not fruity. In the market, look for jicama that’s firm with no shriveled skin. I use a knife to cut away the tough outer layer.
Just 100 grams – roughly 3-1/2 ounces – of jicama has 33% of your daily value of Vitamin C. It’s also a good sources of fiber as well as small amounts of iron and magnesium.
To make this a more savory dish, I added healthy mayo, ground chipotle pepper, and a squeeze of lime for the perfect tangy-spicy kick. The sweetness from the carrots and jicama balances everything out so perfectly.
Click here for my homemade mayo recipe.
To shred the carrots and jicama, I use a shredding blade with my food processor. If you don’t have one, a simple box grater will do the trick. Bonus bicep workout!
You could also add shredded cabbage to this Carrot Jicama Salad for a more traditional take on slaw.
Recently, I updated this Carrot Jicama Salad with a new name, better photos, and a revised recipe in my quest to always keep improving things for you.
Here’s the original photo for comparison.
Combine the shredded carrots and jicama in a large bowl. Add the mayo, chipotle, hot sauce, cilantro, and lime juice. Stir until combined well.
Adjust the seasonings with salt and pepper, to taste.
Chill for best flavor.
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