Ingredients with Measurements:
- 1 medium jícama, peeled and julienned
- 1 red bell pepper, julienned
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the jícama, red bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, chili powder, salt, and pepper.
3. Pour the dressing over the jícama mixture and toss to coat.
4. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled or at room temperature.
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 7g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 2g
Substitutions for ingredients:
- Jícama can be substituted with daikon or turnip.
- Red bell pepper can be substituted with yellow or orange bell pepper.
- Red onion can be substituted with white or yellow onion.
- Cilantro can be substituted with parsley or mint.
- Lime juice can be substituted with lemon juice.
Variations:
- Add diced avocado for extra creaminess.
- Add sliced jalapeño for extra heat.
- Add diced mango for a sweet and spicy twist.
Tips and tricks:
- Use a mandoline or a julienne peeler to easily julienne the jícama and red bell pepper.
- Make sure to toss the salad well to evenly coat it with the dressing.
- Adjust the amount of chili powder to your liking.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra cilantro leaves or lime wedges.
Garnishes:
- Cilantro leaves
- Lime wedges
Pairings:
- Grilled chicken or shrimp
- Fish tacos
- Quesadillas
Suggested side dishes:
- Black beans and rice
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the salad is too dry, add more lime juice or olive oil.
- If the salad is too spicy, reduce the amount of chili powder.
Food safety advice:
- Make sure to wash all the vegetables thoroughly before using them.
- Store the salad in the refrigerator to prevent bacterial growth.
Food history:
- Jícama is a root vegetable native to Mexico and Central America. It has a crunchy texture and a slightly sweet flavor.
Flavor profiles:
- Crunchy
- Sweet
- Tangy
- Spicy
Serving suggestions:
- Serve as a side dish or a light lunch.
Related Categories
Cooking Method: N/A
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Region: Mexican