Directions:
- Pour lime juice, vinegar, salt, and sugar into a medium bowl. Set a strainer over bowl. Finely shred ginger, put in strainer, and press out juice into bowl. Whisk brine to mix.
- Slice jicama 1/4 in. thick and cut slices in halves or quarters. Slice peppers and chile into thin rounds. Add to brine and turn gently to mix.
- Chill at least 1 hour, stirring every now and then so flavors can develop. Serve cold. Keeps, chilled, up to 2 days.
- Note: Nutritional analysis is per 1/4-cup serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 336.03 Kcal (1407 kJ) | ||
| Calories from fat | 0.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.07g | 0% | |
|---|---|---|---|
| Sodium | 3212.77mg | 134% | |
| Potassium | 1109.01mg | 24% | |
| Total Carbs | 73.77g | 25% | |
| Sugars | 22.61g | 90% | |
| Dietary Fiber | 33.33g | 133% | |
| Protein | 6.84g | 14% | |
| Vitamin C | 153mg | 255% | |
| Iron | 6.7mg | 37% | |
| Calcium | 100.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 36.28 Kcal (152 kJ) | ||
| Calories from fat | 0.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 346.92mg | 134% | |
| Potassium | 119.75mg | 24% | |
| Total Carbs | 7.97g | 25% | |
| Sugars | 2.44g | 90% | |
| Dietary Fiber | 3.6g | 133% | |
| Protein | 0.74g | 14% | |
| Vitamin C | 16.5mg | 255% | |
| Iron | 0.7mg | 37% | |
| Calcium | 10.8mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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