5.0 from 6 votes
Thai Jicama & Red Onion Salad
From the kitchen of Cookin Canuck. www.cookincanuck.com
Prep Time
10 mins
Total Time
10 mins
Servings: 4 to 6 Servings
Calories: 60 kcal
Course:
Salad
Cuisine:
Thai
Ingredients
- ½ Jicama peeled
- ½ small red onion peeled
- 1 ½ tablespoons fish sauce
- 1 ½ tablespoons rice vinegar
- 2 teaspoons agave nectar can substitute sugar
- 1 red chili minced or ½ teaspoon red chili flakes
- ¼ cup chopped cilantro
Instructions
- Cut the jicama in quarter wedges, then thinly slice. Thinly slice the red onion into half-moon pieces.
- In a small bowl, whisk together the fish sauce, rice vinegar and agave nectar until the agave nectar dissolves. Add red chile flakes and whisk again.
- Place the jicama and onion slices into a medium-sized bowl. Toss with the rice vinegar dressing.
- Add the cilantro and toss again. Serve.
Cup of Yum
Nutrition Information
Serving
0.25of Recipe
Calories
60kcal
(3%)
Carbohydrates
14g
(5%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
536mg
(22%)
Potassium
199mg
(6%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
190IU
(4%)
Vitamin C
34.1mg
(38%)
Calcium
16mg
(2%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 4to 6 Servings
Amount Per Serving
Calories 60
% Daily Value*
| Serving | 0.25of Recipe | |
| Calories | 60kcal | 3% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 536mg | 22% |
| Potassium | 199mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 190IU | 4% |
| Vitamin C | 34.1mg | 38% |
| Calcium | 16mg | 2% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.