Jicama (pronounced “heek-a-ma”) is a round vegetable with a beige skin and crisp white flesh that tastes like a cross between an apple and a pear. It’s a staple in Central American cuisine and is usually eaten raw. It’s very low in calories. This is a visually beautiful salad.
1. Place the jicama, spinach, red pepper, onion and orange slices in a large serving bowl.
2. Whisk the vinegar, sugar, sesame oil, soy sauce, olive oil, water, garlic and ginger together in a small bowl.
3. Pour the dressing over the salad and toss to combine. Garnish with sesame seeds and cilantro.
2 cups peeled jicama sliced into strips 1/2 inch wide by 3 inches long
6 cups baby spinach
1 cup thinly sliced red bell pepper
1/2 cup thinly sliced red onion
1 large orange, peeled, membranes removed and cut into thin strips
4 tsp rice vinegar
1 Tbsp brown sugar
2 1/2 tsp sesame oil
2 1/2 tsp low-sodium soy sauce
1 1/2 tsp olive oil
1 1/2 tsp water
1 tsp minced fresh garlic
1 tsp minced fresh ginger
1 1/2 tsp sesame seeds, toasted
1/4 cup chopped cilantro or parsley
Nutritional Analysis per Serving
Protein 2.9 g
Fat 3.9 g
Saturated Fat 0.5 g
Carbohydrates 24 g
Cholesterol 0 mg
Sodium 12 mg
Fiber 5.3 g
Prep Time :20 minutes
Make Ahead: Prepare salad and dressing early in the day and refrigerate; toss together just before serving