Jicama Rainbow Salad Recipes

JICAMA RAINBOW SALAD

Jicama Rainbow Salad image

This is a take off from my other Jicama salad #8898 just a few additions to make it more colorful and a little different. It is a "do ahead" salad". It is so handy for company dinners and also busy day dinners. Make sure that your Jicama is very white inside and has no discolored spots outside-they should be a lovely smooth beige color. If you cannot find baby cukes use an English cuke, but remove the seeds. If you wish arrange this salad over fresh lettuce leaves. You may add some shrimp or chicken and serve this as a lunch salad

Provided by Bergy

Categories Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs jicama, peeled & cut into 1/2-inch cubes
3/4 cup small cucumber, thin sliced, peel on
1/2 cup vidalia onions or 1/2 cup other sweet onion, thin sliced
1/3 cup yellow sweet pepper, 1/4-inch dice
1/3 cup green sweet pepper, 1/4-inch dice
1/3 cup sweet red pepper, 1/4-inch dice
2 tablespoons fresh lime juice
1/2 teaspoon lime zest
1 garlic clove, finely minced
1/4 teaspoon chili flakes
2 tablespoons cilantro, coarsely chopped
3 tablespoons lite olive oil or 3 tablespoons other vegetable oil

Steps:

In a large bowl mix together the jicama, cuke, onion, peppers.
Mix together the lime juice, zest, garlic & chili, gradually whisk in the oil, whisking continuously.
Pour dressing over the salad, cover & refrigerate for at least 1 hour & up to 6 hours.
To serve line salad bowl with lettuce, spoon in the jicama & serve.

Nutrition Facts : Calories 178.3, Fat 10.4, SaturatedFat 1.5, Sodium 12.6, Carbohydrate 20.7, Fiber 9.5, Sugar 5.2, Protein 2

JICAMA SALAD

Jicama Salad image

Provided by Bobby Flay

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

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

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.

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