Jicama and Carrot Julienne Salad
4 to 6
Look for jicama year round and choose a smaller sized one for added sweetness and crunch. This salad is perfect to add to family meals or potlucks when a new fresh salad idea is requested. Simple and crunchy this refreshing salad goes with any meal.
1 small jicama (about 1 lb/454 g) or Half of a larger jicama
2 carrots, peeled
5 pitted medjool dates, thinly sliced
1/3 cup (75 mL) chopped fresh cilantro
3 tbsp (45 mL) seasoned rice vinegar
(Plus oil, salt, and pepper to season)
Cut jicama in half and using a chef’s knife cut off peel. Cut into thin slices and cut into matchstick size pieces. Alternatively, use a mandolin or food processor to julienne jicama pieces. Place in a large bowl.
Thinly slice carrots and cut into matchstick size pieces or use a mandolin or food processor to julienne; add to jicama.
Add dates and cilantro to jicama bowl. Drizzle with vinegar and toss to coat. Add 1 tbsp (15 mL) oil, 1/4 tsp (1 mL) each salt and pepper; toss again to combine.
Tip: This salad can be made up to 2 days before and refrigerated. Enjoy it at room temperature or cold. As the salad sits, further flavour develops and the crunch of the jicama diminishes but still offers up it’s refreshing taste.
Nutrition Information (per serving - 1/4 of recipe):
2 g protein
4 g fat
34 g carbohydrate
7 g fibre
23 g sugars
150 mg sodium