Whenever you’re searching for a snack with a crunch, go for jicama as an alternative of chips. Often known as a Mexican yam bean or Mexican turnip, jicama is low in energy and excessive in fiber and vitamins. Its clear and crisp taste makes for an awesome appetizer, addition to an antipasto, or a wholesome nosh to pack for lunch. Hold a container of it in your fridge for when these chip cravings hit — the crunch of this root vegetable, paired with cilantro and a bit of warmth from the jalapeno, will fulfill your snack tooth.
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Prep: 20 minutes
Cook dinner: None
Elements
- 1/2 cup recent lime juice
- 1-1/2 tablespoons recent cilantro, chopped
- 1 teaspoon jalapeno chili, minced, roasted, peeled and seeded*
- 1/2 teaspoon kosher salt
- 1 jicama (about 1 pound), trimmed, peeled, lower into 2-inch-long by 1/4-inch-wide strips
Instructions
- In a medium bowl, whisk the primary 4 elements to mix.
- Add jicama strips and toss till jicama is completely coated; serve.
*Chili preparation
- To roast the jalapeno pepper, maintain it skewered over a low flame; roast either side till blistered pores and skin varieties, then take away the jalapeno from the skewer and wrap in plastic wrap for a couple of minutes, permitting it to “sweat” and funky.
- As soon as cool sufficient to deal with, take away plastic wrap and use a small paring knife to softly scrape off all the burned and blackened pores and skin.
- Take away and discard the seeds from the jalapeno and finely mince.
Notice: It’s finest to put on vinyl or artificial gloves or wash palms steadily when dealing with chili peppers. When you don’t have recent jalapenos, you may substitute the canned model. For extra zing, improve the quantity of lime juice or jalapeno to style.
Dietary data (per serving)
Makes: 6 servings
Serving measurement = 1/2 cup
Energy: 7.5
Whole fiber: 0.4 g
Soluble fiber: 0 g
Protein: 0.14 g
Whole fats: 0.03 g
Saturated fats: 0 g
Wholesome fat: 0.001 g
Carbohydrate: 2.3 g
Sugar: 0.7 g
Added sugar: 0 g
Sodium: 190 mg
Potassium: 37 mg
Magnesium: 3 mg
Calcium: 4 mg
— From The What to Eat When Cookbook by Michael F. Roizen, MD, Michael Crupain, MD, MPH, and Jim Perko, Sr., CEC, AAC.
