Have you made Carrot Jicama Salad?
Upload a Picture Now

Currently 5/5
1
2
3
4
5

Rating: 5/5 (1 vote cast)

Meal Type: Lunch

Total Time: 0 min.

Serving Size: 6 - Change

Nutritional Facts

Servings Per Recipe: 6

Amount Per Serving

Calories 81

% Daily Value**

Total Fat 0g

Saturated Fat 0g

Unsaturated Fat 0g

Cholesterol 0mg

Sodium 33mg

Total Carbohydrate 19g

Dietary Fiber 3g

13%

Sugars 3g

Protein 1g

Vitamin A 135%

Vitamin C 24%

Calcium 2%

Iron 3%

Potassium 16%

Vitamin E 2%

** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Carrot Jicama Salad

Submitted By: Steve W. - See All My Recipes

Recipe Tags: Salad Recipes

Date Added: June 11, 2009

Ingredients:

2 Cups Carrots shredded

2 Cups Yams shredded

1/4 Cup Red Onion thinly sliced

1 1/2 Tablespoons Orange Juice chilled

1 Tablespoon Fresh Lime Juice or lemon juice

1 1/2 Teaspoons Red Wine Vinegar

1 Dash Pepper sweet red

1/2 Teaspoon Dried Tarragon or cilantro

Check to Add to My Pantry

Match Percentage [?] Using a virtual pantry we are able to tell you the number of ingredients you already have for each recipe. Close
	0%
You have 0 ingredients out of 8 in the recipe.
View My Pantry
In order to save your pantry for the next time you visit, either Login or Register. Close

Recipe Tools

Add to Grocery List

Add to Favorites

Print this Recipe

Directions:

1. Combine carrots, jicama, and onion in a large bowl.

2. Set aside. Combine the rest of the ingredients, stirring well.

3. Add to carrot mixture and toss gently to coat.

4. Cover and chill before serving. Makes 6 servings each a little less than 3/4 cup.

Comments on Carrot Jicama Salad Recipe:

Currently No Comments. Be the first to add a comment below!

Dietary Notes:

This recipe is low-sodium with 32.5mg per serving, low-fat with 0.33g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 135% of your daily recommended intake per serving. This recipe is high in Vitamin C with 24% of your daily recommended intake per serving.

Food Allergy Information:

This recipe contains potential food allergens and will effect people with Sulfites, Fructose Malabsorption, Oranges, Vinegar, Onion allergies.


My Pantry - Food Allergies - Browse Recipes - Recipe Collections - Contribute Recipes - Recipe Blogs - Site Tour

© Recipe Key 2024 - Terms of Service - Privacy Policy - Advertise - Sitemap - Recipe Key Home