I made this refreshing vegan sweet and spicy jicama salad as a side dish with some grilled basil chicken and spicy Italian chicken sausages; it was perfect! If you don't like spicy food, just cut back on the Thai chiles. My boyfriend and I loved it!
Ingredients
- 1 large jicama , peeled and julienned
- 2 navels oranges , peeled and cut into chunks
- 1 large red bell pepper , cut into bite-sized pieces
- 0.5 Englishs cucumber , diced
- 3 small sweet yellow peppers , sliced
- 2 small sweet orange peppers , sliced
- 4 radishes , thinly sliced
- 3 Thais chile peppers , minced
- 0.5 bunches cilantro , chopped
- ½ jalapeño pepper , diced
- 1 lemon , juiced
- ground black pepper to taste
Instructions
-
1
Combine jicama, orange chunks, bell pepper, cucumber, small sweet peppers, radishes, Thai chile peppers, cilantro, jalapeño pepper, lemon juice, and black pepper in a large bowl.
-
2
Cover bowl with plastic wrap; refrigerate until flavors blend, about 30 minutes.
Nutrition Facts
Per serving
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