Jicama Salad With Cilantro And Lime Recipes

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JICAMA MANGO SALAD WITH CILANTRO AND LIME

A crisp and refreshing jicama salad, this salad goes really well with any Mexican or Asian dish.

Provided by GF mama

Categories     Salad     Vegetable Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 9



Jicama Mango Salad with Cilantro and Lime image

Steps:

  • Toss jicama, red pepper, mango, and red onion together in a large bowl. Set aside.
  • Stir cilantro, lime juice, honey, salt, and cayenne pepper together in a bowl.
  • Pour the cilantro mixture over the jicama mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.

Nutrition Facts : Calories 125.8 calories, Carbohydrate 31.5 g, Fat 0.3 g, Fiber 8.9 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 300.2 mg, Sugar 18.1 g

1 large jicama, peeled and cut into matchsticks
1 small red bell pepper, cut into matchsticks
1 large firm mango, peeled and cut into matchsticks
½ red onion, cut into matchsticks
½ cup chopped cilantro leaves
2 limes, juiced
¼ cup honey
1 teaspoon salt
⅛ teaspoon cayenne pepper, or more to taste

JICAMA-LIME SALAD

I threw this together one afternoon after having purchased a jicama and some limes. It turned out to be a nice, fresh, and unexpectedly tasty healthy salad! I knew that jicama is often prepared with lime, but throw in the coconut and pineapple; delicious!

Provided by Janet Abramic

Categories     Salad     Vegetable Salad Recipes

Time 1h25m

Yield 6

Number Of Ingredients 12



Jicama-Lime Salad image

Steps:

  • Bring water and quinoa to a boil in a saucepan. Stir 1/4 teaspoon salt into the water and return water to a rolling boil. Reduce heat to low, cover the saucepan, and cook until the moisture is absorbed completely, about 15 minutes. Remove pan from heat and let pan sit covered for 5 minutes more.
  • Spread quinoa in a thin later on a platter and refrigerate to cool completely, at least 15 minutes.
  • Mix jicama, coconut, pineapple, raisins, sweet onion, lime zest, lime juice, cilantro, and jalapeno pepper together in a large bowl; add cooled quinoa and toss. Season salad with salt and black pepper.
  • Cover bowl with plastic wrap and refrigerate until salad is completely chilled, about 30 minutes.

Nutrition Facts : Calories 324.5 calories, Carbohydrate 65.3 g, Fat 5.5 g, Fiber 14.7 g, Protein 7 g, SaturatedFat 3.5 g, Sodium 148.5 mg, Sugar 24.2 g

2 cups water
1 cup quinoa, rinsed and drained
¼ teaspoon salt
1 large jicama, peeled and diced
1 cup sweetened shredded coconut
1 cup diced pineapple
¾ cup golden raisins
¾ cup diced sweet onion
2 limes, zested and juiced
¼ cup chopped fresh cilantro
½ jalapeno pepper, chopped
salt and ground black pepper to taste

SPICY JICAMA SALAD WITH TANGERINE AND CILANTRO

Provided by Food Network

Yield 6 servings.

Number Of Ingredients 11



Spicy Jicama Salad with Tangerine and Cilantro image

Steps:

  • In a large nonreactive bowl, combine the jicama with the orange, lime, ad grapefruit juices, and the salt. Toss to mix and let sit, covered at room temperature for 1 hour.
  • About 15 minutes before serving, add the olive oil, apple, tangerines and cilantro to the bowl and toss thoroughly. Toss the mixture every few minutes until serving time. Season with the ground chile, taste for seasoning and toss again before serving. Scoop some salad into each lettuce and serve.

1 small (1 pound) jicama, peeled and cut into 1/4 by 1-inch matchsticks
Juice of 1 orange
Juice of 1 lime
Juice of 1/2 grapefruit
1/4 teaspoon salt
1/4 cup olive oil
1 red apple, cored and cut into 1/4 by 1-inch matchsticks
3 tangerines, peel and pith removed, cut into segments and halved
1/2 small bunch cilantro, leaves only, finely chopped
1/2 small arbol chile, stemmed, seeded, and ground to a powder
6 pale inner leaves of romaine lettuce, for serving

JICAMA SALAD

Provided by Bobby Flay

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13



Jicama Salad image

Steps:

  • Combine jicama, carrots, red onion, both peppers, tomato in a medium bowl. Whisk together the lime juice, vinegar, honey, olive oil and cayenne and season with salt and pepper to taste. Add the cilantro and let sit for 30 minutes.

1 large jicama, julienned
2 large carrots, julienne
1 cup red onion, finely sliced
1/2 red pepper, julienned
1/2 yellow pepper, julienned
1 tomato, julienned
1/4 cup fresh lime juice
1/4 cup red wine vinegar
1 teaspoon honey
2 tablespoons olive oil
Pinch of cayenne
Salt and freshly ground pepper
2 tablespoons chopped cilantro

CRUNCHY JICAMA AND MANGO SALAD WITH CHILE AND LIME

Provided by Tyler Florence

Categories     appetizer

Time 15m

Yield about 6 servings

Number Of Ingredients 7



Crunchy Jicama and Mango Salad with Chile and Lime image

Steps:

  • Peel and cut the jicama into long thin strips. Slice the cucumbers in half, scoop out the seeds and then cut into strips similar in size to the jicama strips. Peel the mangoes, cut the cheeks off, then slice into wedges. Combine all the ingredients in a large mixing bowl with the chopped cilantro, powdered chile and lime juice. When ready to serve, season with a little salt and garnish with fresh cilantro sprigs.

1 medium jicama (about 1 pound)
2 small cucumbers
3 medium mangoes
1/4 cup roughly chopped cilantro leaves, plus sprigs, for garnish
2 teaspoons powdered dried chile - any medium heat kind is fine
2 limes, juiced
Kosher salt

JICAMA SALAD

Jicama, corn, black beans, and tomatoes combined with a tangy lime dressing. Perfect as a side for your favorite Mexican dish, but hearty enough to be the main course.

Provided by Christine Snare

Categories     Fruits and Vegetables     Vegetables     Jicama

Time 30m

Yield 8

Number Of Ingredients 14



Jicama Salad image

Steps:

  • Combine jicama, corn, beans, tomatoes, and onion in a large bowl.
  • Combine lime juice, olive oil, honey, garlic, salt, cumin, pepper, and hot sauce in a small bowl; whisk until thoroughly combined, about 1 minute. Taste and add additional honey, salt, or hot sauce if needed.
  • Pour dressing over salad mixture and stir gently to combine. Garnish with cilantro and serve.

Nutrition Facts : Calories 202.3 calories, Carbohydrate 31.3 g, Fat 7.6 g, Fiber 7.9 g, Protein 5.7 g, SaturatedFat 1.1 g, Sodium 531 mg, Sugar 8.6 g

3 cups diced jicama
1 (15.25 ounce) can whole kernel corn, drained and rinsed
1 (15.5 ounce) can black beans, drained and rinsed
3 medium tomatoes, seeded and chopped
½ cup minced onion
⅓ cup lime juice
¼ cup olive oil
2 tablespoons honey, or to taste
1 clove garlic, minced, or to taste
½ teaspoon salt, or to taste
¼ teaspoon ground cumin
¼ teaspoon ground black pepper
3 dashes hot sauce, or to taste
¼ cup chopped fresh cilantro

GRILLED CHICKEN AND JICAMA SALAD WITH CILANTRO-LIME VINAIGRETTE

Published for ZWT III - this is a FANTASTIC authentic mexican recipe which is exploding with fresh flavours!

Provided by Um Safia

Categories     Chicken

Time 35m

Yield 4 dishes, 4 serving(s)

Number Of Ingredients 14



Grilled Chicken and Jicama Salad With Cilantro-Lime Vinaigrette image

Steps:

  • Preheat ridged grill pan.
  • For vinaigrette: In medium bowl, combine lime juice, cilantro, cumin and pinch of cayenne pepper. Slowly whisk in oil until emulsified. Add salt and adjust seasonings to taste.
  • In shallow dish, place chicken and cover evenly with 1/3 of vinaigrette.
  • In grill pan over medium-high heat, grill chicken until just done, about 6 minutes per side. Transfer to cutting board and let cool 5 minutes.
  • Meanwhile, in large serving bowl, toss lettuce with small amount of vinaigrette. In another bowl, combine jicama, radishes, onion, avocado and mango. Gently toss with more vinaigrette.
  • Place vegetable and fruit mixture on top of lettuce. Diagonally cut chicken into 1/2-inch-thick slices and arrange on top of salad. Top chicken with remaining vinaigrette and pepitas.

Nutrition Facts : Calories 679.1, Fat 42.7, SaturatedFat 6.5, Cholesterol 98.7, Sodium 139.4, Carbohydrate 32.6, Fiber 13.6, Sugar 13.8, Protein 45.8

1/4 cup freshly squeezed lime juice
1/3 cup chopped fresh cilantro leaves
1/2 teaspoon ground cumin
cayenne pepper
1/2 cup olive oil (or mixture of both) or 1/2 cup canola oil (or mixture of both)
salt
1 1/2 lbs boneless skinless chicken breast halves
1 large head romaine lettuce, torn into bite-size pieces
1 small jicama, cut into thin sticks (about 12 oz.)
1 bunch radish, sliced into half-moons
1/4 small red onion, very thinly sliced
1 large avocado, diced
1 large mango, diced
1/4 cup hulled hulled roasted salted pepitas

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