Ingredients
  • 1 small jicama (about 3/4 pound)
  • 2 medium red bell peppers
  • Juice and zest of 1 lime
  • Juice of 1/2 orange
  • 1 jalapeño pepper, seeded and very finely diced, or 1/2 teaspoon red pepper flakes
  • 1/2 cup chopped fresh cilantro (optional )

Jicama and red pepper haystacks

Jen Castle
  • Serves: 4 people

Refreshing, light, and easy to prepare, this salad makes a perfect summer side dish. Cucumber or melon are a delicious alternative or addition to the red bell peppers.

 

Directions
  1. Peel jicama and cut into matchstick. (Hey, it kinda looks like hay!) Remove seeds and membranes from red bell peppers and cut into smaller matchsticks. Toss all ingredients together and adjust with salt to suit your taste. Serve right away or refrigerate salad until thoroughly chilled; toss again just before serving.

PER SERVING: 334 cal, 1g fat (0g mono, 1g poly, 0g sat), 0mg chol, 2g protein, 85g carb, 31g fiber, 7mg sodium

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