JíCAMA, CARROT, AND PEANUT SALAD
Categories Salad Quick & Easy Low/No Sugar Wheat/Gluten-Free Peanut Carrot Fall Jícama Gourmet
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a small heavy skillet dry-roast red pepper flakes over moderate heat, stirring, until fragrant, about 2 minutes. Transfer pepper flakes to a bowl and toss together with remaining ingredients and salt to taste.
SWEET AND CRUNCHY JICAMA SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
SINGKAMAS (JICAMA) SALAD
This is a delicious Filipino salad, terrific for picnics or any outdoor fun. Singkamas are also called bangkwang or jicama.
Provided by lola
Categories Salad Vegetable Salad Recipes
Time 1h30m
Yield 10
Number Of Ingredients 11
Steps:
- Combine the jicama, red bell pepper, green bell pepper, red onion, green chile peppers, ginger, and carrot in a large bowl. Whisk the water, vinegar, sugar, and salt together in a separate bowl; pour over the vegetable mixture and toss to coat. Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 113.4 calories, Carbohydrate 27.5 g, Fat 0.2 g, Fiber 6.8 g, Protein 1.4 g, Sodium 244.2 mg, Sugar 17.3 g
JíCAMA, CARROT, AND RED CABBAGE SLAW WITH ANISE AND LIME
Categories Salad Vegetable Side No-Cook Picnic Thanksgiving Vegetarian Cinco de Mayo Lime Carrot Fall Healthy Vegan Anise Jícama Cabbage Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- In a dry heavy skillet toast anise seeds over moderate heat, shaking skillet occasionally, until fragrant, about 1 minute. Cool seeds and coarsely grind with a mortar and pestle or a cleaned electric coffee/spice grinder.
- Peel jícama and carrots and quarter jícama. Using a mandoline or other manual slicer, cut jícama and carrots into very thin slices, about 1/16 inch. Stack slices and cut into julienne strips. With a knife cut cabbage into very thin shreds. Vegetables may be prepared 1 day ahead and chilled separately in sealable plastic bags.
- Coarsely chop parsley. In a large bowl stir together anise, oil, lime juice, mustard, and salt. Add vegetables and parsley, tossing to coat, and season with salt and pepper. Slaw may be made 2 hours ahead and chilled, covered.
JICAMA, CARROT, AND PINEAPPLE SALAD
Number Of Ingredients 7
Steps:
- In a large bowl, mix the jicama, carrots, pineapple, and jalapeño. In a small bowl, whisk together the lime juice, oil, and salt. Pour over the salad and toss to coat. Refrigerate at least an hour. Serve cold. NOTE: To prevent too much juice from accumulating in the salad, add the pineapple just before serving. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
JICAMA, CARROT AND GINGER SALAD
Make and share this Jicama, Carrot and Ginger Salad recipe from Food.com.
Provided by dicentra
Categories < 15 Mins
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together lime zest, lime juice, cayenne and salt.
- In a large bowl, toss together jicama, carrots and ginger. Pour lime mixture over salad and toss to coat.
- Gently fold in orange segments. Taste and adjust seasonings and serve.
Nutrition Facts : Calories 114.2, Fat 0.4, SaturatedFat 0.1, Sodium 334.7, Carbohydrate 27.3, Fiber 10.5, Sugar 11.2, Protein 2.2
JICAMA SLAW WITH PEANUTS
Peanuts add interest and crunch to a crisp coleslaw featuring jicama and tangerines. For a creamy dressing, I sometimes stir in two heaping tablespoons of mayonnaise or yogurt.-Donna Noel, Gray, Maine
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first five ingredients. Stir in tangerines and cilantro. Chill until serving. Just before serving, stir in peanuts.
Nutrition Facts : Calories 144 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 254mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 7g fiber), Protein 4g protein. Diabetic Exchanges
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
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
JICAMA PEANUT SALAD
I created this recipe to try and duplicate a salad I had at Dayton's River Room over 15 years ago. It has changed a bit over the years but is always a hit at my house.
Provided by Lais in Minneapolis
Categories Vegan
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Peel and julienne the jicama (don't grate it or it will be a soggy mess).
- Put the peanuts in a zip bag and smash them with a can or mallet a couple of times.
- Boil sugar and vinegar until sugar dissolves and let cool a bit and add crushed red pepper flakes.
- Chop cilantro.
- Mix jicama, 1 - 1 1/2 bunch cilantro and red peppers and toss with sugar/vinegar mixture.
- Take remaining cilantro and sprinkle over salad, top with peanuts.
Nutrition Facts : Calories 667.5, Fat 28.7, SaturatedFat 4, Sodium 482.4, Carbohydrate 92.1, Fiber 20.4, Sugar 59.7, Protein 16.2
PICANTE JíCAMA AND ROASTED CARROT SALAD WITH CREAMY BASIL DRESSING
Steps:
- Preheat oven to 350° F. Spray large rimmed baking sheet with nonstick cooking spray. Spread carrots on sheet, then very lightly spray carrots. Roast until tender, 30 to 40 minutes. Let cool.
- In dry skillet over moderate heat, toast pine nuts, stirring constantly, until fragrant and light golden brown, 2 to 3 minutes. Immediately transfer to plate and let cool.
- In small bowl, toss jicama with lemon or lime juice, chile powder, and cayenne, if using.
- To serve, divide mixed baby greens among 4 salad plates and top each with 4 carrots. Mound 1/3 cup jicama atop each portion. Sprinkle each salad with 2 tablespoons pine nuts and garnish each plate with 2 endive, radicchio, or red-leaf lettuce leaves; 2 orange slices; and 2 fig halves, if using. Drizzle 1 tablespoon basil dressing over each salad and serve immediately.
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