Jicama Apple Salad Recipes

Steps:

• Place cabbage, jicama, and apple in a large bowl and toss to combine.
• Whisk mayonnaise, pineapple juice, sugar, hot sauce, salt, and pepper in a bowl until mixture is smooth and fluffy, 1 to 2 minutes.
• Pour mayonnaise mixture over cabbage, jicama, and apple; toss to combine. Let sit for 5 minutes.
• Mix in cilantro and toss again.
• Garnish with toasted corn bits and serve immediately.

Steps:

• In a large bowl, whisk together the lemon juice, olive oil, parsley, honey and salt. Add the jicama, carrots, apple and sesame seeds. Toss well to coat everything in the dressing. Let the salad sit for 30 minutes at room temperature to allow the flavors to combine and the vegetables to soften slightly.

Steps:

• Whisk the juice of 2 limes, 2 tablespoons each olive oil and finely chopped cilantro and shallot, 1 teaspoon each hot sauce and honey, and 1/4 teaspoon each ground cumin and kosher salt in a large bowl. Toss with 1 bunch chopped watercress, 2 cups cubed pineapple, 1 small jicama (peeled and cut into matchsticks) and 1 thinly sliced red jalapeno; season with salt.

Steps:

• Heat a grill pan over medium-high heat. Season the steak with the salt and pepper and grill until medium-rare, 3 to 4 minutes per side. Let the meat rest for 5 minutes, then cut across the grain into 1/4-inch-thick slices.
• In a small bowl, combine the lime juice, vinegar, and sugar and whisk until the sugar is partially dissolved. Using the shredder attachment of a food processor, shred the jícama and apples; transfer to a bowl. Add the cilantro, lime zest, jalapeño, and dressing, and toss to combine.
• To serve, mound 1 1/2 cups of the salad into each serving bowl and top with about 7 slices of beef. Garnish each bowl with additional cilantro leaves and about 2 teaspoons of toasted peanuts. Serve immediately.

Steps:

• Peel jicama and cut into chunks.
• Wash apple, core and cut into chunks.
• Wash carrot, peel if needed, cut into chunks.
• Add above chunks to food processor and pulse until desired texture is reached (3-5 pulses should do it).
• Transfer to bowl and set aside.
• Combine remaining ingredients, whisk until smooth.
• Taste for desired seasoning, adjust accordingly.
• Pour over vegetable mixture and toss.
• May be served immediately or refrigerate and let flavors meld.

Steps:

• In a medium bowl, stir together jícama, apple, red bell pepper, green onions, and fresh cilantro.
• In a small bowl, whisk together vegetable oil, lime juice, brown sugar, red pepper flakes, and salt.
• Pour dressing over salad and toss to combine.
• Sprinkle with chopped peanuts and serve.