Sweet And Sour Spinach Jicama Salad Recipe

Recipe By Slurrp

This sweet and sour spinach jicama salad is a refreshing and healthy dish that combines the crispness of jicama with the earthiness of spinach. The sweet and tangy dressing made with honey, lime juice, and rice vinegar perfectly complements the flavors of the vegetables. Topped with crunchy almonds and sesame seeds, this salad is a delightful mix of textures and flavors. It is a great side dish or light lunch option that is both nutritious and delicious.

3.7
29 Rating -
Rate
Non Vegdiet
20minstotal
20minsPrep
20m.total
20m.Prep
Sweet And Sour Spinach Jicama Salad
plan
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ingredients serve

Ingredients for Sweet And Sour Spinach Jicama Salad Recipe

  • 1/2 cup Fresh Spinach Leaves
  • 0.13 cup Jicama, Peeled And Julienned
  • 0.03 cup Sliced Red Onion
  • 1/4 tablespoon Chopped Cilantro
  • 0.03 cup Toasted Almonds
  • 0.13 tablespoon Sesame Seeds
  • 1/4 tablespoon Honey
  • 1/4 tablespoon Lime Juice
  • 1/4 tablespoon Rice Vinegar
  • pinch Pinch Of Salt

Directions: Sweet And Sour Spinach Jicama Salad Recipe

Cooking Directions

  • STEP 1.Start by preparing the dressing. In a small bowl, whisk together honey, lime juice, rice vinegar, and a pinch of salt.
  • STEP 2.In a large salad bowl, combine the spinach, jicama, sliced red onion, and chopped cilantro.
  • STEP 3.Drizzle the dressing over the salad and toss gently to coat all the ingredients.
  • STEP 4.Sprinkle the salad with toasted almonds and sesame seeds for added crunch and flavor.
  • STEP 5.Serve the sweet and sour spinach jicama salad immediately as a side dish or a light lunch option.
  • STEP 6.For storage, keep the dressing separate from the salad and refrigerate both in airtight containers. The salad can be stored for up to 2 days.

Cooking Tips

  • To toast the almonds and sesame seeds, heat a dry skillet over medium heat and add the nuts and seeds. Stir frequently until they turn golden brown and fragrant.
  • If you prefer a spicier salad, add some sliced jalapenos or red pepper flakes to the dressing.
  • For a heartier meal, you can add grilled chicken or shrimp to the salad.

Storage and Serving

  • Serve the sweet and sour spinach jicama salad as a side dish with grilled meats or fish.
  • You can also enjoy it as a light lunch by adding some protein like grilled chicken or shrimp.
  • To store the salad, keep the dressing separate and refrigerate both the salad and dressing in airtight containers. Mix them together just before serving.
Nutrition
value
370
calories per serving
32 g Fat2 g Protein18 g Carbs2 g FiberOther

Current Totals

  • Fat
    32g
  • Protein
    2g
  • Carbs
    18g
  • Fiber
    2g

MacroNutrients

  • Carbs
    18g
  • Protein
    2g
  • Fiber
    2g

Fats

  • Fat
    32g

Vitamins & Minerals

  • Calcium
    90mg
  • Iron
    2mg
  • Vitamin A
    115mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    23mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    4mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    30mg
  • Manganese
    < 1mg
  • Phosphorus
    51mg
  • Selenium
    4mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp