Spicy Jicama and Zucchini Crunch Salad
Delight in the vibrant flavors of this Spicy Jicama and Zucchini Crunch Salad, a refreshing and satisfying dish that celebrates the unique texture of jicama. This salad brings a medley of crispness from julienned jicama, zucchini, and carrot, perfectly complemented by the sharpness of red onion. The dressing, a harmonious blend of olive oil, tangy vinegars, and a hint of honey, provides just the right amount of heat from cayenne pepper, making it an exquisite side dish or a standalone light meal. Inspired by the rich culinary traditions of Mexico, this salad reflects a perfect balance of freshness and zest. Enjoy it at your next picnic, barbecue, or as a colorful addition to any meal.
6
Servings
75
Calories
11
Ingredients
Ingredients
jicama
1 medium (peeled and julienned)
zucchini
1 medium (sliced and julienned)
carrot
1 medium (peeled, halved, and julienned)
red onion
1/4 cup (sliced into half moons)
olive oil
6 tablespoons (raw)
raspberry vinegar
1 1/2 teaspoons (raw)
rice wine vinegar
1 1/2 teaspoons (raw)
honey
2 teaspoons (raw)
kosher salt
1 teaspoon (raw)
cayenne pepper
1/8 teaspoon (raw)
fresh cilantro
1 teaspoon (chopped)
Instructions
1
Begin by peeling the jicama, then slice it in half lengthwise and proceed to cut it into julienne sticks, measuring approximately 2 inches long and 1/8 inch wide.
2
Next, prepare the zucchini by splitting it in half and slicing it into julienne sticks of the same dimensions as the jicama.
3
For the carrot, peel it, cut it in half, and slice it into julienne sticks, ensuring they match the size of the other vegetables for consistency.
4
Take the red onion and cut it into thin half moons, about 1/8 inch thick, to incorporate a mild pungency into the salad.
5
In a large salad bowl, combine all the prepared vegetables: jicama, zucchini, carrot, and red onion, tossing them gently to mix.
6
In a separate small bowl, whisk together the olive oil, raspberry vinegar, rice wine vinegar, honey, kosher salt, cayenne pepper, and fresh chopped cilantro until the mixture is smooth and well combined.
7
Pour the dressing over the vegetable mixture and toss everything together carefully, ensuring the dressing evenly coats all the veggies.
8
Let the salad sit for 10-15 minutes to allow the flavors to meld, then serve chilled or at room temperature.
Nutrition Information
6.67
Fat
5
Carbs
0.83
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Jicama and Zucchini Crunch Salad?
It is a refreshing, crisp salad featuring julienned jicama, zucchini, and carrots with a spicy, tangy dressing.
How many servings does this recipe make?
This recipe makes 6 servings.
What are the main ingredients in this salad?
The main ingredients are jicama, zucchini, carrot, red onion, olive oil, raspberry vinegar, rice wine vinegar, honey, and cilantro.
How many calories are in one serving?
There are approximately 75 calories per serving.
Is this salad spicy?
Yes, it contains a hint of heat from 1/8 teaspoon of cayenne pepper.
What is the texture of jicama?
Jicama has a unique, crisp, and crunchy texture that holds up well in salads.
How should I cut the vegetables for this salad?
You should cut the jicama, zucchini, and carrots into julienne sticks measuring about 2 inches long and 1/8 inch wide.
What kinds of vinegar are used in the dressing?
The dressing uses a combination of raspberry vinegar and rice wine vinegar.
Is this recipe vegan?
The recipe is tagged as vegan, though it contains honey; you can substitute honey with agave nectar for a strictly vegan version.
How long should I let the salad sit before serving?
It is recommended to let the salad sit for 10-15 minutes to allow the flavors to meld.
What is the preparation for the red onion?
The red onion should be cut into thin half moons, approximately 1/8 inch thick.
Is there any cilantro in this recipe?
Yes, the recipe calls for 1 teaspoon of fresh chopped cilantro in the dressing.
What is the source of the heat in this salad?
The heat comes from the addition of cayenne pepper in the dressing.
Can I serve this salad at room temperature?
Yes, this salad can be served chilled or at room temperature.
Is this recipe healthy?
Yes, it is a healthy side dish rich in fresh vegetables and low in calories.
What are the fat and protein contents per serving?
Each serving contains 6.67g of fat and 0.83g of protein.
How do I prepare the jicama?
Peel the jicama, slice it in half lengthwise, and then cut it into 2-inch julienne sticks.
What specific dimensions should the julienne sticks be?
The sticks should be approximately 2 inches long and 1/8 inch wide.
What type of salt is used in the dressing?
The recipe specifies 1 teaspoon of kosher salt.
What culinary tradition inspired this dish?
This salad is inspired by the rich culinary traditions of Mexico.
Is this salad suitable for picnics?
Yes, it is an excellent addition to picnics, barbecues, or any colorful outdoor meal.
How much honey is used in the dressing?
The recipe calls for 2 teaspoons of honey.
What vegetables are included in the salad mix?
The salad includes jicama, zucchini, carrot, and red onion.
How many total ingredients are in this recipe?
There are 11 ingredients in total.
What kind of oil is used in the dressing?
The recipe uses 6 tablespoons of olive oil.
What is the carbohydrate count per serving?
Each serving contains approximately 5 grams of carbohydrates.
Do I need to peel the zucchini?
The recipe instructions only specify slicing and julienning the zucchini without explicitly requiring peeling.
How much cayenne pepper is used?
The recipe uses 1/8 teaspoon of cayenne pepper.
How do I prepare the carrot for this salad?
Peel the carrot, cut it in half, and slice it into julienne sticks consistent with the other vegetables.
Does this salad contain any cholesterol?
Based on the plant-based ingredients provided, this salad naturally contains no cholesterol.