Diabetes Forecast

The Healthy Living Magazine

Jicama Salad

Per Serving

Jicama Salad

Makes: 4
Serving Size: 1/2 cup
Calories 65
Fat 3.5 g
Saturated Fat 0.5 g
Carbohydrate 9 g
Fiber 3 g
Sugars 4 g
Cholesterol 0 mg
Sodium 5 mg
Potassium 170 mg
Protein 1 g
Phosphorus 20 mg
Choices: Vegetable 2, Fat 0.5
  • Makes: 4
  • Serving Size: 1/2 cup
  • Preparation Time: 5 minutes
  • Chilling Time: 30 minutes


1 small jicama (about 1/2 lb.)
1 small red bell pepper, cored, seeded, and diced (2/3 cup)
2 scallions, sliced
2 Tbsp. chopped fresh cilantro
1 Tbsp. olive oil
1 Tbsp. fresh lime juice
1 Tbsp. fresh orange juice
1 tsp. honey
1/2 tsp. grated fresh orange zest
1/4 tsp. fresh lime zest
1/4 tsp. chili powder
1/8 tsp. ground white pepper


  1. With a sharp knife, peel the thick brown skin from the jicama. Cut the jicama in half, cut each half into thin slices, and cut the slices into thin strips.
  2. In a large serving bowl, mix the jicama, red bell pepper, scallions, and cilantro.
  3. In a small bowl, whisk together the dressing ingredients. Pour the dressing over the vegetables and toss to coat. Cover and refrigerate for 30 minutes before serving to allow the flavors to mingle.

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