Jicama, Carrot and Red Cabbage Salad

On hot summer days, Southwest cooks, following the lead of their Mexican counterparts, sprinkle crisp sticks of chilled, raw tropical jicama with coarse salt, ground New Mexico chili and fresh lime juice. Here, jicama joins carrots, red cabbage and bright green sprouts in a colorful salad that makes a refreshing side dish for outdoor meals.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Jicama, Carrot and Red Cabbage Salad
Review 1 for Jicama, Carrot and Red Cabbage Salad
5 out of 5
5 out of 5
lupina
nyc
November 23, 2010
Would You Recommend? Yes
0points
Thank you! You have successfully submitted a comment for this review.
greatgreat
November 23, 2010
i like to serve three salads and this is always a terrific balance to one with a goat cheese and beets and the other a leafy one.
Review 2 for Jicama, Carrot and Red Cabbage Salad
5 out of 5
5 out of 5
deborahD
kansas city
June 5, 2010
Would You Recommend? Yes
0points
Thank you! You have successfully submitted a comment for this review.
Great and quick to make
June 5, 2010
I have made this several times. Rave reviews every time. I do substitue sherry vinegar for the white wine vinegar, but good both ways. I recommend a madoline to ease the julienne process.