Refreshing Sweet and Spicy Jicama Salad (Vegan)

I made this as a side dish with some grilled basil chicken and spicy Italian chicken sausages; it was perfect! If you don’t like spicy food, just cut back on the Thai chiles. My boyfriend and I loved it!

Step: 1

Combine jicama, orange chunks, red bell pepper, cucumber, sweet yellow and orange peppers, radishes, Thai chile peppers, jalapeno pepper, cilantro, lemon juice, and black pepper in a large bowl.

Step: 2

Cover the bowl with plastic wrap and refrigerate until flavors blend, about 30 minutes.

Per Serving: 119 calories; protein 3.3g; carbohydrates 28.3g; fat 0.5g; sodium 16.2mg.

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