Jicama Salad Recipes

JICAMA SALAD

Provided by Food Network Kitchen

Time 10m

Yield 8 servings

Number Of Ingredients 0

Jicama Salad image

Steps:

Peel 1 jicama (1 1/4 pounds) and cut into thin matchsticks. Cut 4 radishes into matchsticks. Whisk 3 tablespoons olive oil, 2 tablespoons lemon juice, 2 teaspoons agave syrup, 1/2 teaspoon kosher salt and a pinch of cayenne pepper in a large bowl. Add the jicama, radishes, 1 sliced scallion and 2 tablespoons each chopped cilantro and mint; toss. Season with salt.

Ingredients

JICAMA SALAD WITH LIME JUICE AND FRESH MINT

Provided by Jimmy Shaw

Categories Fruit Juice Herb Vegetable Appetizer Fourth of July Picnic Vegetarian Low Cal High Fiber Cinco de Mayo Father's Day Backyard BBQ Dinner Lunch Mint Healthy Jícama Party Potluck Lime Juice Self Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 7

Jicama Salad with Lime Juice and Fresh Mint image

Steps:

Combine jicama and oil in a bowl and toss well. Add lime juice, chile powder, and salt. Toss to coat. Divide salad among 4 small bowls, then sprinkle each with 1/4 of the mint and cheese right before serving.

Ingredients

1 medium jicama (1 1/2-2 pounds), peeled and cut into 1/2-inch cubes
2 teaspoons extra-virgin olive oil
3 tablespoons fresh lime juice
3/4 teaspoon chipotle chile powder (or 1 1/2 teaspoons ancho chile powder)
1/2 teaspoon salt
25 fresh mint leaves, cut into thin strips
2 tablespoons queso añejo (or feta or goat cheese)

JíCAMA-MELON SALAD

Provided by Tom Gilliland

Categories Citrus Fruit Herb Freeze/Chill No-Cook Cinco de Mayo Chill

Yield Makes 6 servings

Number Of Ingredients 8

Jícama-Melon Salad image

Steps:

In a nonreactive bowl, combine jícama and fruit. Toss with lime juice, cilantro, and salt. Refrigerate about 1 hour to allow flavors to meld. Toss with chili powder before serving.

Ingredients

1 large jícama, peeled and cut into 1/4-inch-wide strips
3 navel oranges, peeled and sectioned with pulp and membrane removed
1 large cantaloupe or honeydew melon, peeled, seeded, and cut into bite-size chunks
1/2 cup pomegranate seeds
1 cup fresh lime juice
2 sprigs cilantro, chopped
1 teaspoon sea salt
1/2 teaspoon chili powder (optional)

MANGO AND JICAMA SALAD

This pretty salad has become part of my regular summertime rotation because of its freshness and versatility-it's great with everything from grilled chicken to seafood! Try it with coconut-flavored vinegar for a fun tropical twist. -Carla Mendres, Winnipeg, Manitoba

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 12

Mango and Jicama Salad image

Steps:

For dressing, whisk together first 6 ingredients., Cut jicama, mango and red pepper into matchsticks; place in a large bowl. Toss with lime juice. Add herbs and dressing; toss to combine. Refrigerate, covered, until serving.

Nutrition Facts : Calories 143 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

Ingredients

1/2 cup white wine vinegar
1/4 cup canola oil
1/4 cup honey
1 teaspoon minced fresh gingerroot
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium jicama (about 1-1/2 pounds), peeled
1 medium mango, peeled
1 medium sweet red pepper
2 tablespoons lime juice
1/2 cup chopped fresh cilantro
1/3 cup minced fresh chives

JICAMA SALAD

This salad is excellent with any meal. It is crisp and refreshing. I like it because you can prepare it well in advance of the meal.

Provided by Bergy

Categories Mexican

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 10

Jicama Salad image

Steps:

Pare the Jicama; cut lengthwise into 8 wedges; cut wedges crosswise into 1/8" slices.
Cut cucumber lengthwise and scoop out the seeds.
Cut halves crosswise into 1/8"slices.
Combine Jicama, Cucumber And Onion in a large bowl.
Toss lightly.
Mix lime juice, lime rind,garlic, salt, and chili in a small bowl.
Gradually add oil continuously whisking until thoroughly blended.
Pour dressing over Jicama mixture, toss lightly to evenly coat the salad.
Refrigerate 1-2 hours , covered, to blend the flavors.
Just before serving line a shallow salad bowl with the lettuce leaves and spoon salad on top.

Nutrition Facts : Calories 116.6, Fat 6.9, SaturatedFat 1, Sodium 103, Carbohydrate 13.5, Fiber 5.9, Sugar 3.5, Protein 1.3

Ingredients

1 jicama (1 1/4 to 1 1/2 lbs)
1 small cucumber, unpeeled
1/2 cup red onion, slivered
2 tablespoons fresh lime juice
1/2 teaspoon grated lime rind
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon dried chili
3 tablespoons lite olive oil
green leaf lettuce (enough to dress the edges of the bowl)

JICAMA SALAD

This is another recipe from The Mansion on Turtle Creek in Dallas. It is a recipe created by chef Dean Fearing and is Southwest cuisine at it's best. The recipe calls for cold-pressed peanut oil. I make it with canola because it's easier to find and it's healthier.

Provided by Julie in TX

Categories Tex Mex

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Jicama Salad image

Steps:

Combine the jicama, peppers, zucchini, and carrot with the oil, lime juice and cayenne pepper. Toss to mix well.
May be refrigerated for several hours before serving. Add the salt just prior to serving.

Nutrition Facts : Calories 150.9, Fat 13.7, SaturatedFat 2.3, Sodium 8.3, Carbohydrate 7.5, Fiber 3, Sugar 1.9, Protein 0.9

Ingredients

1/2 small jicama, peeled and cut into thin strips
1/2 small red bell pepper, cut into thin strips
1/2 small yellow bell pepper, cut into thin strips
1/2 small zucchini, halved lengthwise, seeded, and sliced thinly
1/2 small carrot, peeled and cut into thin strips
4 tablespoons peanut oil, cold-pressed
2 tablespoons lime juice
cayenne pepper
salt

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.

Ingredients

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

JICAMA FRUIT SALAD

This jicama fruit salad is also known as "pico de gallo" in Mexico. Not to be confused with the other pico de gallo, which is a savory salsa. This salad is very refreshing and very forgiving. Any fruits can be added but the original vegetable in this salad is always jicama.

Provided by Yoly

Categories Salad Fruit Salad Recipes Orange Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 6

Jicama Fruit Salad image

Steps:

Combine jicama, mangos, orange, and cucumber in a bowl. Add lime juice and sprinkle with chili-lime seasoning. Toss to coat.

Nutrition Facts : Calories 111.2 calories, Carbohydrate 28.6 g, Fat 0.4 g, Fiber 8.2 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 456.4 mg, Sugar 15 g

Ingredients

1 pound jicama, peeled and diced
2 small mangos, peeled and cut into small chunks
1 orange, sectioned and diced
1 small cucumber - peeled, sliced, cut into thirds
2 limes, juiced
1 ½ tablespoons chili-lime seasoning (such as Tajin®)

JICAMA CITRUS SALAD

Never tried jicama? It is a crunchy Mexican turnip, and I love to use it in this super easy salad. The jicama is ideal alongside the vibrant flavors of the tangerines and shallots. Between the sweet and sour flavors in this salad and its crunchy texture, it's all delish if you ask me. -Crystal Jo Bruns, Iliff, Colorado

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 7

Jicama Citrus Salad image

Steps:

Combine all ingredients; refrigerate until serving.

Nutrition Facts : Calories 76 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 123mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges

Ingredients

8 tangerines, peeled, quartered and sliced
1 pound medium jicama, peeled and cubed
2 shallots, thinly sliced
2 tablespoons lemon or lime juice
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon pepper

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JICAMA SALAD RECIPE - SIMPLY RECIPES

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Jicama Salad Recipes

JICAMA SALAD

JICAMA SALAD WITH LIME JUICE AND FRESH MINT

JíCAMA-MELON SALAD

MANGO AND JICAMA SALAD

This pretty salad has become part of my regular summertime rotation because of its freshness and versatility-it's great with everything from grilled chicken to seafood! Try it with coconut-flavored vinegar for a fun tropical twist. -Carla Mendres, Winnipeg, Manitoba

JICAMA SALAD

This salad is excellent with any meal. It is crisp and refreshing. I like it because you can prepare it well in advance of the meal.

JICAMA SALAD

This is another recipe from The Mansion on Turtle Creek in Dallas. It is a recipe created by chef Dean Fearing and is Southwest cuisine at it's best. The recipe calls for cold-pressed peanut oil. I make it with canola because it's easier to find and it's healthier.

JICAMA SALAD

JICAMA FRUIT SALAD

This jicama fruit salad is also known as "pico de gallo" in Mexico. Not to be confused with the other pico de gallo, which is a savory salsa. This salad is very refreshing and very forgiving. Any fruits can be added but the original vegetable in this salad is always jicama.

JICAMA CITRUS SALAD

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