Jicama-Pea Salad

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Servings: 8 Difficulty: Advanced
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A crisp, refreshing salad featuring sweet jicama and tender peas in a tangy rice vinegar dressing.
Jicama-Pea Salad recipe image
Jicama-Pea Salad recipe image
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Jicama-Pea Salad

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 203.4

Description

This vibrant Jicama-Pea Salad offers a delightful crunch with a bright, tangy finish. The crisp, apple-like texture of the jicama pairs beautifully with the sweet tenderness of fresh or frozen peas. Marinated in seasoned rice vinegar, the flavors meld to create a light and refreshing dish that is perfect for warm weather gatherings. It serves as an excellent side dish for grilled meats or as a standalone vegan lunch option. The addition of fresh mint adds a fragrant aromatic note that elevates the simple ingredients. Serve chilled on crisp lettuce leaves for a visually appealing and satisfying meal that highlights the natural sweetness of the vegetables.

Ingredients

Directions

  1. Place the diced jicama in a large bowl and pour the seasoned rice vinegar over it.
  2. Let the jicama stand in the vinegar for at least 15 minutes to soften slightly and absorb flavor.
  3. If using fresh peas, shell them to yield 2 cups; if using frozen peas, keep them frozen.
  4. Bring about 1 inch of water to a boil in a 2- to 3-quart pan.
  5. Add the shelled fresh peas to the boiling water and cook uncovered, stirring occasionally, for 2 to 3 minutes until bright green and heated through.
  6. Drain the peas and immediately immerse them in cold water to stop the cooking process.
  7. Drain the peas thoroughly once cooled.
  8. If using frozen peas, do not cook them; simply thaw and drain any excess water.
  9. Add the prepared peas and chopped fresh mint to the jicama mixture and toss gently to combine.
  10. Line 8 plates with the butter lettuce leaves.
  11. Use a slotted spoon to ladle the salad equally onto the lettuce-lined plates.
  12. Garnish each plate with a mint sprig.
  13. Spoon any extra dressing remaining in the bowl over the salads if desired.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 203.4kcal
% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 13.4mg1%
Total Carbohydrate 33.9g12%
Dietary Fiber 13.7g55%
Sugars 13.7g
Protein 13.0g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: jicama, pea salad, vegan, fresh mint, rice vinegar, spring salad, light lunch, side dish, crunchy, healthy, plant based, refreshing, gluten free, easy recipe, picnic food, summer salad, vegetable salad, dairy free, quick meal, butter lettuce
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