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!

Original recipe makes 6 servings

Ingredients

1 large jicama, peeled and julienned
2 navel oranges, peeled and cut into chunks
1 large red bell pepper, cut into bite-size pieces
1/2 hothouse cucumber, diced
3 small sweet yellow peppers, sliced
2 small sweet orange peppers, sliced
4 radishes, thinly sliced
3 Thai chile peppers, minced
1/2 jalapeno pepper, diced
1/2 bunch cilantro, chopped
1 lemon, juiced
ground black pepper to taste

PREP

20 mins
READY IN

50 mins

Directions

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