Jicama Salsa

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I was in Miami last month and one of the things I ate there was jicama salad. I swear you can make salsa from any fruit or vegetable and it’s always delicious. Jicama is interesting because it’s unique, crunchy, and has a mild flavor that won’t scare anyone. Plus, you can have fun asking people to guess what’s inside! The jicama soaks up the juices, so it’s not a super wet salsa, but it’s perfect for a light, healthy, fresh salsa without the mess. picnic? barbecue? potluck? Yes, yes, yes!

You may be wondering if your local grocery store sells jicama. it might! It was big and yellow, and looked like a giant, monstrous round potato crossed with a turnip. The description alone makes you want to try this, right? Jicama, pronounced hick-uh-muh. Fun to say, easy to make, and a little adventurous.

Dip crackers into a cast iron bowl filled with jicama salad

Preparation time 5 minute

total time 5 minute

raw material

  • 2 cup yam bean peeled and chopped
  • 1/4 cup coriander Chopped
  • 1/4 cup Shallot diced
  • 2 lime Juiced
  • 1/4 teaspoon Salt
  • 1 clove garlic minced
  • 1 small chili minced

Serve: 0.5cup | Calories: 33kcal | carbohydrate: 9G | protein: 1G | fat: 1G | Saturated fat: 1G | sodium: 120mg | Potassium: 117mg | fiber: 4G | sugar: 2G | Vitamin A: 108unit | Vitamin C: twenty threemg | calcium: 15mg | iron: 1mg