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# Crispy Jicama Salad
- URL: https://www.foodconsumer.org/crispy_jicama_salad_0224110726/
- Published: 2011-02-24T20:26:00.000Z
- Updated: 2026-09-22T16:07:55.000Z
- Description: A 15-minute, oil-free salad for six: diced jicama, carrot, red bell pepper, sweet onion and cilantro tossed with vegetable broth, seasoned rice vinegar, lime juice and stone ground mustard. 32 calories and no fat per serving.
- Author: Food Consumer
- Tags: Barbecue and Picnic Basket, Recipes & Dining, #vivvo-import

*(Serves 6)* 
*Preparation time: 15 minutes*

This salad is cool, crisp, and colorful.

**Ingredients:**

- 1 medium jicama, diced (about 2 cups)
- 1 large carrot, peeled and cut into 1-inch strips
- 1 red bell pepper, cut into 1-inch strips
- 1 small sweet onion, thinly sliced (about 1/2 cup)
- 2 tablespoons finely chopped cilantro
- 3 tablespoons canned, reconstituted dry or homemade vegetable broth
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon lime juice
- 1 teaspoon stone ground mustard
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes

**Instructions:**

1\. Combine the jicama, carrot, bell pepper, onion, and cilantro in a salad bowl and toss to mix.  
2\. In a small bowl, mix the remaining ingredients. Pour over the vegetables and toss to mix.

**Tips:**

- To reduce the fat in your diet, substitute vegetable broth or bean cooking liquid for oil in salad dressings.
- Seasoned rice vinegar makes a delicious salad dressing by itself, or use it as an addition to salad dressings in place of oil.
- Add 1/2 cup of sliced radishes for added color and flavor.
- An easy way to make your own vegetable broth is to simply collect the cooking liquid from steamed or boiled vegetables. Refrigerate until ready to use.

**Nutrition information per serving:** 32 calories; 1 g protein; 7 g carbohydrate; 0 g fat; 264 mg sodium; 0 mg cholesterol

*Originally published on PCRM.org and republished with permission*