This crisp and refreshing salad is ideal for dining outdoors in the summer sun. The combination of sweet flavours from the jicama, pineapple, red onion and ginger make this salad a one of a kind! Canola oil helps the flavours meld.
Recipe courtesy of: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil” from the American Diabetes Association and CanolaInfo.
1 small jicama (about 8 oz/ 225 g), peeled, thinly sliced and cut into matchstick-sized pieces (about 1 1/2 cups/375 mL total)
1/2 medium red bell pepper, thinly sliced and cut into 2-inch (5-cm) pieces
1 cup diced fresh pineapple (250 mL)
2 Tbsp chopped fresh cilantro leaves (30 mL)
1/4 cup finely chopped red onion (60 mL)
1 tsp lemon zest (5 mL)
3 Tbsp fresh lemon juice (45 mL)
2 Tbsp pourable sugar substitute (or replace with sugar) (30 mL)
2 Tbsp canola oil (30 mL)
2 tsp grated fresh ginger (10 mL)
1/8 tsp dried red pepper flakes (0.5 mL)
Tips: Jicama, also known as Mexican turnip, has crispy white flesh like a raw potato and the subtle taste of a pear. Jicama can be found in major supermarkets, but if it is not available, you can substitute firm pears.
1 small jicama (about 8 oz/ 225 g), peeled, thinly sliced and cut into matchstick-sized pieces (about 1 1/2 cups/375 mL total)
1/2 medium red bell pepper, thinly sliced and cut into 2-inch (5-cm) pieces
1 cup diced fresh pineapple (250 mL)
2 Tbsp chopped fresh cilantro leaves (30 mL)
1/4 cup finely chopped red onion (60 mL)
1 tsp lemon zest (5 mL)
3 Tbsp fresh lemon juice (45 mL)
2 Tbsp pourable sugar substitute (or replace with sugar) (30 mL)
2 Tbsp canola oil (30 mL)
2 tsp grated fresh ginger (10 mL)
1/8 tsp dried red pepper flakes (0.5 mL)
Tips: Jicama, also known as Mexican turnip, has crispy white flesh like a raw potato and the subtle taste of a pear. Jicama can be found in major supermarkets, but if it is not available, you can substitute firm pears.
