Spicy Jicama Salad


  • 1 jicama, peeled and julienned
  • 1 carrot, peeled and julienned
  • 1/2 red bell pepper, julienned
  • 1/2 yellow bell pepper, julienned
  • 1/2 cucumber, peeled, seeded and julienned
  • 1/2 c. red onion, chopped
  • 1/2 c. cilantro, chopped
  • 1 naval orange, peeled and chopped
  • juice of 1 lime
  • 1/4 tsp. cayenne pepper
  • salt to taste


  1. Combine jicama, carrot, red and yellow bell pepper, cucumber, onion and cilantro in a medium bowl. Arrange diced oranges on top.
  2. In a small bowl, whisk together the lime juice, cayenne and salt. Drizzle over salad and toss lightly.
  3. Chill in the refrigerator for 30 minutes before serving.
Browse Cook(s): Valisa Nogueira
Browse Theme(s): Salads Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.