- 1 large jicama, peeled and julienned
- 2 navel oranges, peeled and cut into chunks
- 1 large red bell pepper, cut into bite-size pieces
- 1/2 hothouse cucumber, diced
- 3 small sweet yellow peppers, sliced
- 2 small sweet orange peppers, sliced
- 4 radishes, thinly sliced
- 3 Thai chile peppers, minced
- 1/2 jalapeno pepper, diced
- 1/2 bunch cilantro, chopped
- 1 lemon, juiced
- ground black pepper to taste
- Combine jicama, orange chunks, red bell pepper, cucumber, sweet yellow and orange peppers, radishes, Thai chile peppers, jalapeno pepper, cilantro, lemon juice, and black pepper in a large bowl.
- Cover the bowl with plastic wrap and refrigerate until flavors blend, about 30 minutes.
04/01/2018
recipepes.com
Refreshing Sweet and Spicy Jicama Salad (Vegan), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
