Cooking Index - Cooking Recipes & IdeasJicama Pico De Gallo Recipe - Cooking Index

Jicama Pico De Gallo

Courses: Sauces, Vegetarian

Recipe Ingredients

2 cups 474mlJicama - peeled, julienned
1 1/2 cups 355mlRed or orange pepper - stemmed, seeded,
  Cut into quarters lengthwise, and sliced
1 cup 146g / 5.1ozDiced seeded peeled cucumber
3/4 cup 46g / 1.6ozDiced red onion
1/4 cup 4g / 0.1ozFreshly-chopped cilantro
2 tablespoons 30mlFreshly-chopped parsley
2 tablespoons 30mlApple cider vinegar
2 tablespoons 30mlOlive oil
1 tablespoon 15mlLime juice
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

In a large bowl, place all of the vegetables and fresh herbs, and toss gently. Drizzle the vinegar, oil, and lime juice over the vegetable mixture, season to taste with salt and pepper, and toss gently to thoroughly coat the vegetables.

Cover and chill in the refrigerator for 30 minutes to allow the flavors to blend.

Serve as a salad or side dish, with tortilla chips or crackers, as part of a sandwich filling, or as a topping for Mexican or Southwestern style dishes.

This recipe yields 4 to 5 cups.

Source:
The Vegan Chef at http://www.veganchef.com

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