Jicama & Sweet Red Pepper Veggie Noodle Salad

Name: Jicama & Sweet Red Pepper Veggie Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 jicama, peeled, cut in julienne strips, then into small chunks; 1 whole sweet red pepper, seeded and diced; 1 cup sweet white onion, diced; 1 large scallion, thinly sliced; 1 tomatoes, diced; 4 cups shredded napa cabbage; 1 (3 ounce) package Top Ramen noodles, broken in small pieces. reserve seasoning packet; 1 ½ cups mayonnaise or 1 ½ cups Miracle Whip; 2 tablespoons rice vinegar; ½ teaspoon djion yellow mustard; ½ teaspoon kraft creamy horseradish sauce; ¼ teaspoon white pepper; 1 teaspoon sugar or 1 teaspoon sugar substitute

Servings: persons

12 jicama, peeled, cut in julienne strips, then into small chunks
1 whole sweet red pepper, seeded and diced
1 cup sweet white onion, diced
1 large scallion, thinly sliced
1 tomatoes, diced
4 cups shredded napa cabbage
1 (3 ounce) package Top Ramen noodles, broken in small pieces. reserve seasoning packet
1 ½ cups mayonnaise or 1 ½ cups Miracle Whip
2 tablespoons rice vinegar
½ teaspoon djion yellow mustard
½ teaspoon kraft creamy horseradish sauce
¼ teaspoon white pepper
1 teaspoon sugar or 1 teaspoon sugar substitute

1
Place prepared vegetables in a large salad bowl.
2
Add broken noodles.
3
Mix together.
4
Mix salad dressing ingredients in separate bowl.
5
Add seasoning packet.
6
Mix well.
7
Pour half of the dressing on the fruit and vegetables.
8
Toss to mix.
9
Add the balance of the salad dressing.
10
Cover and chill until serving or serve immediately.
11
Can be made 4 to 6 hours ahead if required.

750

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 jicama, peeled, cut in julienne strips, then into small chunks, 1 whole sweet red pepper, seeded and diced, 1 cup sweet white onion, diced, 1 large scallion, thinly sliced, and more.

Yes, Jicama & Sweet Red Pepper Veggie Noodle Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!