Jicama Salad Recipe (Ensaladang Singkamas)
Crisp, naturally sweet jicama with a tangy vinegar dressing.
Servings 4
Calories 125kcal
Cost $2-$4
Equipment
- Mandoline or julienne peeler (optional)
Ingredients
- 1 large jicama cut into thin strips
- 1 small carrot cut into thin strips
- 1 stalk scallion or a few chives chopped
- 3 tablespoons rice vinegar
- 1 teaspoon sugar
- Salt and pepper
- Extra-virgin olive oil optional
Instructions
- Cut the jicama and carrots into thin strips. Finely chop the scallion or chives.
- In a small bowl, stir together the rice vinegar, sugar, salt, and pepper until the sugar dissolves.
- In a large bowl, combine the jicama, carrots, chives or scallions, and dressing. Toss to combine.
- Drizzle with olive oil, if you like. Serve right away with grilled or fried dishes.
Notes
- Jicama: Also called singkamas. Crunchy, juicy, and a little sweet. Radish works too.
- Rice vinegar: Mild and less sharp. Cane, white, or red vinegar also work; start with less and adjust.
Nutrition
Calories: 125kcal | Carbohydrates: 29g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 166mg | Potassium: 493mg | Fiber: 15g | Sugar: 7g | Vitamin A: 2195IU | Vitamin C: 62mg | Calcium: 42mg | Iron: 2mg