Why You’ll Love This Recipe
This Chili Lime Jicama and Cucumber Salad is light, refreshing, and packed with flavor. It’s a quick and easy recipe, requiring no cooking, making it perfect for busy weeknights or as a cool and refreshing dish for summer picnics. The combination of tangy lime, smoky chili powder, and a hint of sweetness from honey or agave syrup makes this salad a delightful treat for your taste buds. Plus, it’s gluten-free, vegan-friendly, and low in calories, making it a great healthy addition to any meal.
Ingredients
- 1 medium jicama, peeled and sliced into matchsticks
- 1 large cucumber, thinly sliced or julienned
- 1 red bell pepper, thinly sliced
- ¼ cup fresh cilantro, chopped
- 1 jalapeño pepper, seeded and finely chopped (optional)
- Juice of 2 limes
- 1 tablespoon chili powder
- 1 tablespoon honey or agave syrup (optional)
- Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Prepare the Jicama:
- Begin by peeling the jicama. Slice it into thin matchsticks and place them in a large mixing bowl.
2. Slice the Cucumber:
- Rinse the cucumber, then slice it thinly or julienne it according to your preference. Add the sliced cucumber to the bowl with the jicama.
3. Add the Bell Pepper:
- Cut the red bell pepper into thin strips and toss it into the salad bowl.
4. Chop the Cilantro:
- Rinse the cilantro and chop it roughly. Add the chopped cilantro to the mixing bowl.
5. Optional Jalapeño:
- If you like some heat, remove the seeds from the jalapeño and finely chop it. Stir it into the bowl with the other ingredients.
6. Prepare the Dressing:
- In a small bowl, mix together the lime juice, chili powder, honey or agave syrup (if using), salt, and pepper.
7. Combine:
- Pour the dressing over the salad mixture and toss gently but thoroughly to ensure everything is evenly coated.
8. Taste:
- Taste the salad and adjust the seasoning or lime juice according to your preference. Add more salt, pepper, or lime juice if needed.
9. Serve:
- Transfer the salad to a serving dish or bowl and serve immediately. Enjoy the fresh, zesty flavors!
Servings and Timing
- Servings: 4-6 servings
- Total Time: 15 minutes
- Prep Time: 15 minutes
- Cook Time: N/A (no cooking required)
Variations
- Add More Veggies: Try adding shredded carrots, radishes, or avocado to enhance the flavor and texture of the salad.
- Make it Spicier: If you like more heat, add more jalapeño or a pinch of cayenne pepper to the dressing.
- Protein Boost: For a more filling meal, add some grilled chicken, tofu, or black beans for extra protein.
- Herb Variations: If you’re not a fan of cilantro, try using fresh mint or parsley for a different flavor.
Storage/Reheating
- Storage: Store any leftover salad in an airtight container in the refrigerator for up to 1 day. The salad is best enjoyed fresh, but it will still taste great for a day or two.
- Reheating: This salad is meant to be served cold, so there’s no need to reheat it.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours ahead of time. Just be sure to keep the dressing separate and toss it in just before serving to keep the vegetables crisp.
Can I use a different type of pepper?
Yes! If you don’t like bell peppers, you can substitute them with other colorful veggies like yellow or orange peppers, or even cucumbers.
Can I substitute jicama with something else?
If you can’t find jicama, you can substitute it with another crunchy vegetable like celery or water chestnuts. While the flavor may differ, these will still provide the texture you’re looking for.
Can I make this salad spicier?
Yes, simply increase the amount of jalapeño or add some cayenne pepper or chili flakes to the dressing for extra heat.
Is this recipe gluten-free?
Yes, this salad is naturally gluten-free, making it a great option for those with gluten sensitivities.
Conclusion
Chili Lime Jicama and Cucumber Salad is the perfect balance of crunch, freshness, and spice. It’s quick and easy to make, and can be enjoyed as a light snack, a side dish, or even a main course when topped with protein. The bright flavors from the lime, chili, and cilantro make it the ultimate refreshing dish for warm weather, and it’s sure to become a favorite at your next gathering. Enjoy!
Chili Lime Jicama and Cucumber Salad: An Amazing Ultimate Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4-6 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican
Description
This Chili Lime Jicama and Cucumber Salad combines crisp, refreshing vegetables with a tangy chili-lime dressing. It’s a quick, healthy, and zesty dish that’s perfect as a snack, side, or light meal.
Ingredients
For the Salad:
1 medium jicama, peeled and sliced into matchsticks
1 large cucumber, thinly sliced or julienned
1 red bell pepper, thinly sliced
¼ cup fresh cilantro, chopped
1 jalapeño pepper, seeded and finely chopped (optional)
For the Dressing:
Juice of 2 limes
1 tablespoon chili powder
1 tablespoon honey or agave syrup (optional)
Salt and pepper to taste
Instructions
- Prepare the Jicama: Peel and slice the jicama into thin matchsticks. Place in a large mixing bowl.
- Slice the Cucumber: Rinse and slice the cucumber thinly or julienne it. Add to the mixing bowl with the jicama.
- Add the Bell Pepper: Slice the red bell pepper into thin strips and toss it into the salad bowl.
- Chop the Cilantro: Chop the cilantro and add it to the mixing bowl.
- Optional Jalapeño: For added heat, finely chop the jalapeño and add it to the bowl.
- Prepare the Dressing: In a small bowl, mix lime juice, chili powder, honey or agave syrup, salt, and pepper. Stir to combine.
- Combine: Pour the dressing over the salad and toss gently to coat the ingredients evenly.
- Taste: Taste the salad and adjust seasoning or lime juice as necessary.
- Serve: Serve the salad immediately or chill for a few minutes before serving. Enjoy the fresh, zesty flavors!
Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Best enjoyed fresh for the best texture.
Reheating: This salad is served cold or at room temperature, so there’s no need to reheat.
Variations: Add shredded carrots, radishes, or avocado for extra flavor. For more heat, increase jalapeño or add cayenne pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 90 kcal
- Sugar: 6g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
