Jicama Salad

An easy-to-make salad with crisp and naturally sweet jicama with a tangy vinegar dressing.

Course Salad

Cuisine Filipino

Diet Gluten Free, Low Fat

Prep Time 5

Total Time 5

Servings

Calories 125kcal

Cost $2-$4

Prepare the Vegetables: Use a mandoline slicer or julienne peeler for quick and uniform cuts of jicama and carrots. If you don't have these kitchen tools, a sharp knife will also do the trick for fine julienne strips. Finely chop the chives or scallions.
Make the Vinegar Dressing: In a small mixing bowl, combine the rice vinegar, sugar, salt, and pepper to taste. Stir until the sugar and salt dissolve completely.
Combine the Ingredients: In a large bowl, combine the julienned vegetables, chopped chives or scallions, and the vinegar dressing.
Toss the Salad: Mix everything together. As an option, you may drizzle some extra-virgin olive oil over the top.

Jicama: Also known as singkamas, it is a tuberous root vegetable with a crisp, juicy texture and a mildly sweet, nutty flavor. If you can't find jicama, you can substitute it with radish for a different but equally crunchy texture.
Rice vinegar: Also known as rice wine vinegar, this mild and less acidic vinegar is made from fermented rice and is a staple in Asian cuisine. You can also use other types of vinegar, like cane, white, or red, though their acidity levels may vary. Consider using these alternatives in smaller quantities and adjust to taste.