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Monday, April 2, 2012
Vegan Sweet & Spicy Jicama Salad
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 and refrigerate until flavors blend, about 30 minutes.
Cover the bowl with plastic wrap and refrigerate until flavors blend, about 30 minutes.
Amount Per Serving Calories: 119 | Total Fat: 0.5g |
I'm wife and mom to 3 daughters that are all adults now. We have our youngest; 18 still at home with us while she attends school for massage therapy.
I am a daily survivor of Fibromyalgia, back issues and other health issues.
I love to cook and bake and am recently trying to get back in the kitchen more to provide my family with tasty meals.