SWEET AND CRUNCHY JICAMA SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the lemon juice, olive oil, parsley, honey and salt. Add the jicama, carrots, apple and sesame seeds. Toss well to coat everything in the dressing. Let the salad sit for 30 minutes at room temperature to allow the flavors to combine and the vegetables to soften slightly.
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Kalpana Khand
[email protected]This is my new favorite salad recipe! It's so easy to make and it's always a crowd-pleaser.
Rebekah Talbot Ulibarri
[email protected]I'm allergic to peanuts, so I substituted sunflower seeds in the dressing. It was still delicious!
Kelcie Boyd
[email protected]This salad is a great make-ahead dish. It's even better the next day!
sameer malik
[email protected]I love the combination of sweet and crunchy in this salad.
claudia ramos
[email protected]I found the salad to be a bit bland. I think it could use a little more salt and pepper.
Marisa Rodriguez
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Tahsin Ahmed
[email protected]I'm not a big fan of jicama, but I actually really enjoyed this salad.
neoneb
[email protected]This salad is so refreshing and healthy. It's the perfect side dish for a summer cookout.
ledisha jerono
[email protected]I added some chopped cilantro to the salad and it really brightened up the flavor.
Sibusiso Ndaba
[email protected]The dressing is a bit too sweet for my taste, but the salad is otherwise delicious.
glenn poriambep
[email protected]This is a great recipe for using up leftover jicama.
Eva Kohlweck
[email protected]I made this salad for a potluck and it was a hit!
Ziad Mostafa
[email protected]This salad was a delightful surprise! I love jicama, but I had never thought to use it in a salad before. The combination of sweet, crunchy jicama with the tangy dressing was perfect.