Culinary Institute of America Recipe
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Jicama and Red Pepper Salad

Jicama and red pepper salad is low in carbohydrates, calories, and saturated fats.
Jicama and Red Pepper Salad recipe by The Culinary Institute of America



Serves 8

  • 3 tablespoons lime juice, about 2 limes
  • 1 tablespoons sugar
  • 1 teaspoon Tabasco sauce
  • Salt and pepper, as needed
  • 4 tablespoons canola oil
  • 1 medium jicama, peeled and julienned
  • 1 large red pepper, cut into julienne
  • 2 tablespoons chopped cilantro
  • 2 scallions, sliced thin on the bias
  • 2 teaspoons minced garlic


  1. To make the dressing, combine the lime juice, sugar, Tabasco, salt, and pepper in a medium bowl. Add the oil in a steady stream, whisking constantly.
  2. Add the jicama, red pepper, cilantro, scallions, and garlic to the dressing and toss to combine.
  3. Cover the salad and marinate in the refrigerator for at least 30 minutes and up to 3 days before serving. Serve the salad chilled or at room temperature.
 Nutrition analysis 4.5-ounce serving: 111 calories, 1g protein, 11g carbohydrate, 7g fat, 0.5g saturated fat, 80mg sodium, 0mg cholesterol, 5g fiber.

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