When I get in the mood to cook…. (or prepare food as in this case….) I love trying new things or re-making a recipe that was a ‘new’ discovery the first time I made it!
Last week I was in the grocery store and saw some Jicama (pronounced hee-kah-mah). I decided to pick some up. The first time I had ever tasted Jicama was a couple of years ago when I decided to try a recipe out of my Clean Eating magazine that used Jicama. It sounded good, so I decided to be brave and try it. Jicama is delicious! It has a sweet crunch to it. I know it’s popular in Mexican dishes like soups, stir fry and salads. The magazine info called it the “Mexican Potato” that looks like a flattened beet with the texture of a water chestnut.
The recipe I’m sharing with you today is the Spicy Jicama Salad that I made a few years ago. Since I had the Jicama staring me in the face today sitting on my counter…. I pulled out the magazine and happened to have almost all of the ingredients I needed to make it so I gave it a whirl… with a few adjustments of course! As you can see as you read the ingredients… if you are into Raw eating… this is a great recipe for that! It’s bright colorful salad and would be a great side dish anytime but particularly in the summer.
I will list my adjustments and changes out to the side.
Spicy Jicama Salad — from Clean Eating Magazine Vol. 2 Issue 3 — May/June 2009
1 Jicama, peeled and julienned
1 Carrot, peeled, and julienned
1/2 red bell pepper, julienned (I used a whole pepper)
1/2 green bell pepper, julienned (didn’t have a green pepper so I used a yellow one…. again a whole pepper)
1/2 cucumber, seeded and julienned (since I used an English cucumber… I didn’t seed it)
1/2 cup red onion, chopped ( I didn’t have a red onion, so I chopped 1/2 of a sweet white onion….but I also added some chopped red cabbage for the color)
1 naval orange, peeled and chopped
Juice of 1 lime (no limes around so I used 3 Tb lime concentrate)
Pinch of cayenne powder (a little goes a long way here, be careful unless you like it hot!)
Sea salt and fresh ground black pepper to taste
1/2 cup cilantro, chopped (my fresh cilantro was gone, so I used the dried kind… not the best choice, but it works in a pinch)
Combine jicama, carrot, red and green peppers, cucumber, onion and orange in a medium bowl. Toss in lime juice, cayenne, salt and pepper and cilantro. Let sit for 20 t0 30 minutes, covered in the fridge before serving. Unlike most salads that get soggy sitting in the dressing for longer periods, jicama stays crunchy. The salad will keep in the fridge for up to 5 days.
Nutrients per 1/2 cup serving: Calories: 70, Total Fat: Og, Sat. Fat: Og, Carbs: 17g, Fiber: 7g, Sugars: 6g, Protein: 2g, Sodium, 55mg, Cholesterol: Omg
This really is a delicious and different salad. I am a huge fan of Clean Eating Magazine. I would recommend it to all you foodies out there that are looking for healthier alternatives and recipes. You can even subscribe to a digital version now. In some ways I wish I had that….but other ways I love my ‘in hand’ mags!
I just need to figure out a way to organize all the recipe indexes into one spot so I don’t have to look through all my issues when I’m trying to find either a recipe I’ve tried and liked or looking for some new ideas! I’d love some advice on that! The only thing I can figure to do right now is to ‘copy’ the index page from each issue and put them in a binder. I would think that would save me some time. I’m sure if I was ambitious enough I could make my own digital index by hand typing in all the indexes…. but that would take hours!
It was really fun today to have enough of the ingredients on hand to just be able to make this salad on a whim! I guess it goes to show that trying to eat healthy most of the time can pay off when you have lots of fresh fruits and veggies around! Now I just need to get brave and try making up my own recipes!
I am Grateful! How are You?