Jicama, also called as Chicamomelon in some places, is a tasty and nutritious tropical root vegetable. It has a distinctive flavor with a texture similar to that of water chestnuts or even cucumbers. Jicama is also considered as the cousin of another delicious root vegetable, radish. Jicama has a sweet and nutty taste which makes it one of the healthiest vegetables you can eat. It is often used as salad in many parts of the world.
Benefits of using Jicama Coles in recipes
Jicama Coles are very delicious when eaten raw, and they are very easy to prepare, but they are not easy to find. You will find it most commonly in Asian food stores, and also in some Latin American food stores. Jicama Coles are rich in nutrients such as Vitamin C, Vitamin B1, Fiber, Potassium, Calcium, Magnesium, Phosphorus, and Iron. They are also good for your heart and digestion. They are low in calories. Jicama Coles have a very low glycemic index.
Jicama Coles are a good food for people with diarrhea because of their high dietary fiber content. Jicama Coles have been reported to lower blood cholesterol levels. Jicama Coles also reduce the risk of gastrointestinal cancer, cardiovascular disease, and obesity. Jicama Coles contain many different antioxidants that protect against free-radical damage. Jicama Coles have anti-inflammatory properties. Jicama Coles also reduce swelling, alleviate gastrointestinal distress, ease sunburns, and prevent the formation of kidney stones.
Jicama Coles promote weight loss. Jicama Coles are good for your eyesight. Jicama Coles are good for people who suffer from acid reflux. Jicama Coles can be used instead of hops in home made beer, thus making it alcohol free Jicama Coles are great for people with diabetes. Jicama Coles can be added to salads or fruit bowls.
- 2 carrots, peeled and julienned
- 1 small jicama (about 1 1/4 lbs.), peeled and julienned
- 1 large red bell pepper, cored and very thinly sliced
- ¼ head red cabbage, cored and very thinly sliced
- ½ red onion, halved lengthwise and very thinly sliced lengthwise, rinsed, and patted dry
- 6 tablespoons olive oil
- 6 tablespoons unseasoned rice vinegar
- 3 tablespoons fresh lime juice
- 1 tablespoon minced cilantro leaves, plus more for garnish
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sugar
- ½ teaspoon chili powder
- ½ teaspoon red chile flakes
- Put cut vegetables in a large resealable plastic bag at home. Refrigerate for up to 2 days.
- In a small resealable plastic bag or container, combine the oil, vinegar, lime juice, minced cilantro, salt, pepper, sugar, chili powder, and chile flakes. Refrigerate for up to 2 days.
- At the campsite, combine the dressing with the vegetables, shake to combine thoroughly, and set aside for 15 minutes, stirring 2 or 3 times. If desired, serve garnished with cilantro.
- Please keep in mind that the nutritional analysis is per serving.
If you don’t have jicama available, feel free to use red beets instead. You will still get the same amount of nutrients in the same amount of time. Jicama can be found at most supermarkets these days. It looks like a giant watermelon radish. You can usually find it in the produce section of your supermarket. This is a great side dish for any kind of meal.
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 526Total Fat 41gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 34gCholesterol 0mgSodium 1143mgCarbohydrates 38gFiber 15gSugar 14gProtein 4g