White Radish And Jicama Salad
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups peeled white radish (daikon) in julienne strips
- 1½cups peeled jicama, in julienne strips
- 4tablespoons rice vinegar
- 4tablespoons sesame oil
- 4scallions, trimmed and chopped
- 1bunch fresh coriander, well rinsed and drained
Nutritional analysis per serving (6 servings)
103 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 4 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 1 gram protein; 17 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the white radish and jicama. Toss with the vinegar and sesame oil. Mix in the scallions.
- Step 2
Just before serving, remove the stems from the coriander and coarsely chop the leaves. Fold into the salad and serve.
Private Notes
Comments
Delicious! Cool and refreshing! My cilantro was bitter, so added tiny bit of stevia and crank of salt to good effect. Added mint to 2nd serving too; great!; mint would also be a good cilantro replacement for those who don't like cilantro. Stevia brought out citrus notes of the jicama. This would be so refreshing with tacos/seafood.
Jicama and radish are good complements. I had to use red radishes, chives, lime juice, and light olive oil (only had 1 tbsp each of sesame oil and white wine vinegar on hand). It still works. As a salad with tacos, maybe skip the sesame oil entirely?
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