This crisp salad combines julienned jicama and carrots with cucumber, red onion, cilantro, and a lime-chili dressing. It needs no cooking and chills for at least 15 minutes before serving.
Ingredients
- 2 cups jicama, peeled and julienned
- 1 cup cucumber, thinly sliced
- ½ cup carrots, julienned
- ¼ cup red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- Juice of 2 limes
- 1 tablespoon olive oil
- 1 teaspoon chili powder or Tajín
- Salt and pepper, to taste
- Optional: diced mango or pineapple
Instructions
- Place the jicama, cucumber, carrots, red onion, and cilantro in a large bowl.
- In a small bowl, whisk together the lime juice, olive oil, chili powder or Tajín, salt, and pepper.
- Pour the dressing over the vegetables and toss until everything is evenly coated.
- If using mango or pineapple, fold it in without changing the core salad.
- Refrigerate the salad for at least 15 minutes.
- Toss once more and serve cold.
Preparation Notes
Cut the jicama and carrots into similarly thin pieces so each forkful has an even mix of textures. Slice the red onion thinly so it disperses instead of forming large clusters. Whisk the dressing until the oil and lime juice look evenly combined before pouring.
Allow 15 minutes for preparation and at least 15 minutes for chilling. Keep the salad refrigerated until serving and return leftovers to the refrigerator promptly.
