Carrot and Jicama Salad with Lime Vinaigrette

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Prep Time: 20 minutes
Cook Time: 1 minute
Servings: 6

Carrots and jicama, both of them crunchy and sweet, are a winning combination in this tangy salad. Jicama is a large bulbous root with thin brown skin and a nutty taste. Serve this salad as an accompaniment to a smoked turkey sandwich or grilled chicken, shrimp or fish. It has only about 100 calories per serving and lots of dietary fiber.


  • 2 tsp. ground cumin 
  • 3 Tbs. fresh lime juice 
  • 2 Tbs. canola oil 
  • 1 Tbs. minced, seeded jalapeño chili 
  • 1 tsp. minced garlic 
  • 1/2 tsp. kosher salt  
  • 1 large or 2 medium jicamas, about 3/4 lb. 
  • 3 carrots, about 10 oz., peeled 
  • 1/4 cup finely chopped fresh cilantro 


In a small, dry fry pan over medium-low heat, warm the cumin just until fragrant, about 20 seconds. Transfer to a small bowl. Add the lime juice, canola oil, jalapeño, garlic and salt and whisk until blended. Set the lime vinaigrette aside.

Using a sharp knife, trim the stem and root ends from the jicama(s), then cut into 4 or 6 manageable wedges. Cut and lift up a small piece of the brown skin near the stem end and pull down to remove. Use a vegetable peeler to remove any tenacious pieces of skin and the tough layer underneath.

Using a food processor fitted with the shredding disk or the largest holes of a box grater-shredder, shred the carrots and jicama wedges. In a large bowl, combine the shredded carrot and jicama with the cilantro. Pour the vinaigrette over the vegetables and toss gently to mix.

Divide the salad evenly among small plates or bowls. Serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).

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