Jicama Salad Mexico Recipes

JICAMA SALAD (MEXICO)

Steps:

• Peel, then slice the jicama in half length-wise and cut it into julienne "sticks" 2-inch by 1/8-inch.
• Split the zucchini in half and cut it into 2-inch by 1/8-inch julienne "sticks".
• Peel, halve and slice the carrot into 2-inch by 1/8-inch julienne "sticks".
• Cut the red onion into 1/8-inch half moons.
• Combine the vegetables into a salad bowl.
• In a small bowl combine the oil, vinegars, honey, salt , cayenne and cilantro.
• Add the dressing to the vegetables and toss to mix well.

JICAMA SALAD

Steps:

• In a serving bowl, combine the jicama, cucumber and orange segments.
• Whisk together the remaining ingredients and pour over jicama mixture; place in refrigerator and chill for 1 hour prior to serving.

MEXICAN JICAMA SALAD

Steps:

• Julienne the jicama, beets, and carrots. Mix together in a large bowl.
• Drain the mandarin oranges, reserving liquid. Add the orange segments to the jicama mixture.
• Remove the zest of 1 lime and set aside. Juice the limes, which should yield about 3 tablespoons Whisk up the lime juice and the zest with 1/4 cup of the mandarin orange liquid. While whisking, drizzle in the oil to make smooth vinaigrette. You could get away with a little less oil here if that's a concern. Check the flavour of the vinaigrette; if it's too sour for your tastes, add a little honey or agave nectar to take the lime edge off.
• Pour the vinaigrette over jicama mixture. Add in the cilantro and toss to coat. Season to taste with salt and pepper.
• Transfer the salad to a platter or serving bowl and sprinkle with the peanuts.