Jicama Salad

This refreshing Jicama Salad combines the crispness of jicama with vibrant vegetables and a zesty dressing, making it a perfect low-carb Chinese appetizer. It's a light and crunchy dish that tantalizes the taste buds while being healthy and satisfying.

Ingredients

• Jicama - 200 grams, peeled and julienned
• Carrot - 50 grams, julienned
• Cucumber - 100 grams, julienned
• Red bell pepper - 50 grams, thinly sliced
• Fresh cilantro - 2 tablespoons, chopped
• Green onion - 1 tablespoon, finely sliced
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Soy sauce - 1 teaspoon
• Fresh lime juice - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. In a large mixing bowl, combine the julienned jicama, carrot, cucumber, red bell pepper, cilantro, and green onion.
2. In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, and lime juice to create the dressing.
3. Pour the dressing over the salad mixture and toss gently to combine.
4. Season with salt and black pepper to taste, mixing again lightly.
5. Serve immediately or chill in the refrigerator for 10 minutes before serving for enhanced flavors.

Nutrition

• Calories: 85
• Protein: 2 g
• Carbs: 16 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.2 L

Health Benefits

• Low in calories and high in fiber, promoting digestion.
• Rich in vitamins and antioxidants, supporting overall health.

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