Jicama, sometimes referred to as the “Mexican Potato”, is a fantastic crunchy vegetable that is sure to please even the pickiest of taste buds. The texture is similar to water chestnuts but it tastes more like a cross between a cucumber and a mildly flavored Asian pear. This tasty vegetable is chock full of nutrients, such as fiber, potassium, vitamin C, and flavonoids. It can even help to lower cholesterol and blood pressure. Plus, due to its high water content, Jicama is a wonderful summertime vegetable that is a high volume food.
Fresh Jicama Salad:
This dish is always a hit- the OJ keeps it fresh and kids love it!
Ingredients:
- 1 medium jicama cut julienne style
- 1/2 cup of loosely chopped cilantro or more, your call!
- ¼ cup of All-Natural Orange Juice
Directions:
- Thoroughly wash Jicama with a vegetable scrubber. Kids love having their own veggie scrubber -so let them pick one out at the store and call on them to help out!
- Rinse cilantro
- Begin by cutting Jicama in half. Place flat surface down and carefully using a knife, work on peeling one side at a time. Once peeled, cut jicama julienne style -the shape of long thin French Fries. Transfer to a large bowl.
- Roughly chop cilantro and add to the bowl.
- Splash Oj over cut jicama and mix with cilantro. Toss!
Nutrition Facts: Makes 4 servings. Serving size: 1 cup
Calories: 57 Fat: 0 grams; Saturated Fat: 0 grams; Carbohydrates: 13 grams; Protein: 1 grams; Sodium: 5 milligrams; Fiber: 6 grams
Colorful Jicama
Sure to brighten up any meal!
Ingredients:
- 1 medium jicama cut julienne style or shredded in a food processor
- ½ cup or more of purple cabbage thinly sliced
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 4 large carrots shredded
- Optional: chopped *cilantro about ½ cup
Cilantro has anti-inflammatory, anti-microbial properties, and cholesterol-lowering effects. Eat it often!
Dressing:
- ¼ cup lime juice
- 1 ½ Tbsp of rice vinegar
- 1 ½ TBSP of agave or honey
- ¼ cup of mayonnaise or sub with organic canola oil
Directions:
- Thoroughly wash all veggies.
- Begin by cutting Jicama in half. Place flat surface down and carefully using a knife, work on peeling one side at a time. Once peeled, cut jicama julienne style. Transfer to a large bowl.
- Thinly slice purple cabbage and transfer to a bowl.
- Thinly slice bell peppers and transfer to a bowl.
- Shred carrots (or buy pre-shredded) and transfer to a bowl.
- If using cilantro, chop and add to bowl.
- Combine all ingredients for dressing and using a whisk, mix well.
- Mix all dressing ingredients in a small bow. Then add dressing to jicama mixture and toss well.
Nutrition Facts: Makes 4 servings. Serving size: 1 cup
Using Mayonnaise: Calories: 220 Fat: 9 grams Saturated Fat: 2 grams Carbohydrates: 30 grams Protein: 3 grams Sodium: 120 milligrams Fiber: 7 grams
Using Olive Oil: Calories: 240 Fat: 11 grams Saturated Fat: 2 grams Carbohydrates: 32 grams Protein: 3 grams Sodium: 48milligrams Fiber: 7 grams
Learn why Super Crew kid Carlos loves Jicama! Then check out these other recipes featuring cilantro, Marian’s Veggie and Bean Salad, Tasty Cauliflower Soup, Colorful and Tasty Corn Salad and this Lotus Stem dish.
