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    You are in: Home / Low-cholesterol / Jicama Texicana Recipe
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    Jicama Texicana

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    40 mins

    0 mins

    Miss Annie's Note:

    Jicama, originally from Mexico, can now be found in the US. It is a root vegetable that tastes like a cross between a water chestnut and an apple and a turnip. This recipe is courtesy of Texas Home Cooking by Cheryl and Bill Jameson.

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    Ingredients:

    Serves: 3-4

    Yield:

    Pound m ...

    Units: US | Metric

    Directions:

    1. 1
      Peel the jícama, and slice it into fat matchsticks.
    2. 2
      Transfer to a bowl, and cover with water and refrigerate for 30 minutes.
    3. 3
      Drain.
    4. 4
      Arrange the jícama on a platter, and sprinkle with lime juice and zest, the chili powder, and if you wish some salt.
    5. 5
      If you like, serve additional chili powder on the side.

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    Ratings & Reviews:

    • on February 18, 2003

      55

      This is a very easy, very nice snack. I made this and served it with fat free sour cream for dipping as a TV snack. Hubby and I both enjoyed the taste and thought it was a welcome change from chips and other high fat things we are trying to stay away from. Thanks for a great idea Miss Annie!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 28, 2013

      45

      I really liked this! I wanted to do something with my jicama other than just slicing and snarfing, and this was a great idea. I like the touch of salt in this that made it different than another recipe I looked at. I just threw all this into a lidded bowl and shook it. I wanted more a dessert snack, so I sprinkled with a bit of Splenda and shook it again, and it was wonderful. Thanks for sharing something I would have never thought of on my own.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 28, 2008

      55

      Wonderful addition to an appetizer table! I quartered some oranges and added those to the plate as well. Using about a tablespoon of kosher salt and 1 teaspoon of chili powder, I generously sprinkled the whole shebang after hitting it all with fresh lime juice. Everyone loved it especially those who had never eaten jicama before. I'm thinking that next time I will add a pinch or 2 of cayenne pepper with the chili salt. Thanks for the idea! Can't wait to make it again!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Jicama Texicana

    Serving Size: 1 (132 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 64.2
     
    Calories from Fat 1
    52%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 6.5 mg
    0%
    Total Carbohydrate 15.7 g
    5%
    Dietary Fiber 8.0 g
    32%
    Sugars 3.1 g
    12%
    Protein 1.2 g
    2%

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