Jicama and Carrot Salad

This refreshing Jicama and Carrot Salad combines the crisp textures of jicama and carrots with a zesty sesame dressing, making it a vibrant addition to any meal. It's not only delicious but also packed with nutrients, perfect for a light vegan dish.

Ingredients

• Jicama - 200 grams, peeled and julienned
• Carrots - 150 grams, peeled and julienned
• Red bell pepper - 50 grams, thinly sliced
• Green onions - 2, finely chopped
• Cilantro - 2 tablespoons, chopped
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Soy sauce - 1 teaspoon
• Maple syrup - 1 teaspoon
• Sesame seeds - 1 tablespoon, toasted
• Salt - to taste

Steps

1. In a large mixing bowl, combine the julienned jicama, carrots, and sliced red bell pepper.
2. Add the chopped green onions and cilantro to the bowl.
3. In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, maple syrup, and a pinch of salt to create the dressing.
4. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
5. Sprinkle the toasted sesame seeds on top and toss lightly again.
6. Serve immediately or refrigerate for up to 30 minutes before serving to enhance the flavors.

Nutrition

• Calories: 120
• Protein: 2 g
• Carbs: 25 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4.5 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Low in calories, making it a great option for weight management.

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