Jicama Salad With Cilantro And Chiles Recipes

JICAMA MANGO SALAD WITH CILANTRO AND LIME

Jicama Mango Salad with Cilantro and Lime image

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

Ingredients

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

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

SPICY JICAMA SALAD WITH TANGERINE AND CILANTRO

Spicy Jicama Salad with Tangerine and Cilantro image

Provided by Food Network

Yield 6 servings.

Number Of Ingredients 11

Ingredients

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

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.

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.

JICAMA SALAD

Jicama Salad image

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

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

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

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Jicama and Melon Salad. View Recipe. Both crispy and refreshing, honeydew melon and jicama make the ultimate duo for this salad. While the dressing of fresh mint and lime juice has plenty of taste, you can make it even more bold by following reviewer SunnyByrd's advice to add a tiny dash of salt to bring out the melon's flavor.
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