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5 from 1 vote

Thai Jicama & Red Onion Salad

From the kitchen of Cookin Canuck. www.cookincanuck.com
Prep Time10 mins
Total Time10 mins
Course: Salads
Cuisine: Thai
Keyword: Healthy Salad
Servings: 4 to 6 Servings
Calories: 60kcal


  • 1/2 jicama peeled
  • 1/2 small red onion peeled
  • 1 1/2 tablespoons fish sauce
  • 1 1/2 tablespoons rice vinegar
  • 2 teaspoons agave nectar can substitute sugar
  • 1 red chili minced or 1/2 teaspoon red chili flakes
  • 1/4 cup chopped cilantro


  • Cut the jicama in quarter wedges, then thinly slice. Thinly slice the red onion into half-moon pieces.
  • In a small bowl, whisk together the fish sauce, rice vinegar and agave nectar until the agave nectar dissolves. Add red chile flakes and whisk again.
  • Place the jicama and onion slices into a medium-sized bowl. Toss with the rice vinegar dressing.
  • Add the cilantro and toss again. Serve.


Serving: 0.25of Recipe | Calories: 60kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 536mg | Potassium: 199mg | Fiber: 4g | Sugar: 6g | Vitamin A: 190IU | Vitamin C: 34.1mg | Calcium: 16mg | Iron: 0.7mg