How to Make Jicama Confetti Salad - A Step-by-Step Guide

Jicama is a root vegetable with a mild, slightly sweet taste and a crisp, crunchy texture. It's commonly used in Mexican cuisine and can be eaten raw or cooked. In this recipe, we'll be making a Jicama Confetti Salad that's not only delicious and refreshing, but also incredibly easy to put together. Perfect for a summer barbecue or as a colorful side dish, this salad is sure to be a hit with your family and friends.

The star of this dish is, of course, the jicama. It’s a great source ...

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Ingredients

  • 4 cups thinly sliced jicama
  • 2 thin slices red onion
  • ½ cup carrot strips
  • ½ cup red bell pepper strips
  • 1 stalk celery, cut into matchsticks
  • 1 green onion, thinly sliced
  • 2 teaspoons white sugar
  • 4 tablespoons rice wine vinegar
  • 3 tablespoons avocado oil
  • 4 teaspoons fish sauce
  • 2 teaspoons honey
  • ½ medium lime, juiced
  • ½ teaspoon Sriracha hot sauce, or to taste
  • salt and ground black pepper to taste
  • ½ cup sliced almonds
  • ¼ cup minced cilantro (Optional)
  • 1 tablespoon cilantro leaves (Optional)

Information

  • Prep Time: 25 mins
  • Additional Time: 20 mins
  • Total Time: 45 mins
  • Servings: 6
  • Yield: 6 servings

  • Combine jicama, red onions, carrots, red bell pepper, celery, and green onion in a large bowl. Sprinkle white sugar over the vegetables, stir well, and refrigerate for 20 to 30 minutes.
  • Combine rice wine vinegar, oil, fish sauce, honey, lime juice, and Sriracha in a jar with a lid. Close the lid and shake vigorously. Season vinaigrette with salt and pepper.
  • Remove salad ingredients from the refrigerator, sprinkle with minced almond slices and cilantro, and toss with the vinaigrette. Garnish with cilantro leaves and serve.
  • Nutrition

    181 cal.

    • Total Fat: 11g
    • Saturated Fat: 1g
    • Sodium: 307mg
    • Total Carbohydrate: 18g
    • Dietary Fiber: 6g
    • Total Sugars: 8g
    • Protein: 3g
    • Vitamin C: 39mg
    • Calcium: 53mg
    • Iron: 1mg
    • Potassium: 333mg