Jicama Salad With Rice Wine Sesame Ginger Dressing Recipes

ASIAN CHICKEN SALAD WITH ORANGE-GINGER DRESSING

Asian Chicken Salad With Orange-Ginger Dressing image

This Asian inspired salad makes for a lovely luncheon or supper. The contents of the salad can easily be adjusted to whatever you like or have on hand. If you prefer a vegetarian meal, omit the chicken or use tofu instead. Won't be chicken salad but will still be delicious.

Provided by justcallmetoni

Categories Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup plain nonfat yogurt
2 tablespoons orange juice
3/4 teaspoon grated fresh gingerroot
1/4 teaspoon salt
1 teaspoon white sugar
1/4 teaspoon dried orange peel
1 pinch cayenne pepper
1 pinch ground cinnamon
6 cups romaine lettuce, cleaned and cut into pieces
1 cup cooked boneless skinless chicken breast, cut into matchstick pieces
1 red pepper, julienned
1 (11 ounce) can mandarin oranges in juice, drained
1/2 cup sliced water chestnuts, drained
1/4 cup sliced almonds (optional garnish)

Steps:

Using a blender or food processor, blend all of the dressing ingredients (yogurt, orange juice, ginger, salt, sugar, orange peel, cayenne and cinnamon) until smooth and creamy. Refrigerate until ready to use.
To assemble salads, place lettuce into large serving bowl or onto 4 serving plates. Toss together remaining ingredients except almonds on top of lettuce.
Drizzle 1/2 of dressing on salad, reserving remaining portion so that guests can adjust amount to taste.
Garnish with sliced almonds (optional).

Nutrition Facts : Calories 173.5, Fat 4.6, SaturatedFat 0.7, Cholesterol 30.4, Sodium 206.6, Carbohydrate 19.2, Fiber 3.8, Sugar 13.8, Protein 15.7

JASMINE RICE SALAD WITH FRESH GINGER DRESSING

Jasmine Rice Salad With Fresh Ginger Dressing image

A vegan recipe from 101 Meatless Family Dishes. Unfortunatley no other rice substitute will do. Can be served either chilled or at room temperature.

Provided by COOKGIRl

Categories Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 jasmine tea bag
1 cup jasmine rice
1 cup fresh green peas (frozen can be used-thawed to room temperature)
1 large carrot, thinly sliced
3 tablespoons vegetable oil (more or less)
2 tablespoons regular sesame oil
1/3 cup rice vinegar
1 1/2 teaspoons freshly grated fresh ginger, to taste (NOT dried ginger)

Steps:

Steep the tea bag in 2 cups of boiling water for 4-5 minutes in sauce pan. Discard tea bag, bring water to boil, and add the jasmine rice.
Cover pan, reduce heat to low and cook 15-17 minutes or until rice grains are soft and fluffy and water is absorbed.
Remove rice from pan and allow to cool.
Microwave or steam the green peas just until tender. Drain and rinse with cold water to stop cooking process. Once cooled, toss with the carrots and cooled rice.
*Combine the dressing ingredients in a bowl then toss well with the rice mixture. Transfer to a salad bowl.
Serve chilled or at room temperature.
*Salad dressing can be prepared several hours in advance to allow to marinate if you desire.

Nutrition Facts : Calories 358.8, Fat 17.4, SaturatedFat 2.4, Sodium 17.6, Carbohydrate 44.9, Fiber 3.7, Sugar 2.9, Protein 5.3

JICAMA AND TANGERINE SALAD WITH GINGER SESAME DRESSING

Jicama and Tangerine Salad With Ginger Sesame Dressing image

Make and share this Jicama and Tangerine Salad With Ginger Sesame Dressing recipe from Food.com.

Provided by Kanzeda

Categories Spinach

Time 25m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

6 cups jicama, peeled and cut into strips
6 cups Baby Spinach
1 cup tangerine, sectioned (substitute oranges)
1/2 cup red onion, thinly sliced
2 tablespoons sesame seeds
1 tablespoon water
2 tablespoons rice wine vinegar
1 tablespoon yellow miso (soybean paste)
1 tablespoon green onion, chopped finely
1/2 tablespoon sugar
1/2 tablespoon ginger, peeled and grated
1/2 tablespoon low sodium soy sauce
1 teaspoon canola oil
1/2 teaspoon dark sesame oil

Steps:

Combine water, vinegar and miso, whisk until smooth. Add remaining dressing ingredients to combine, then set aside.
Combine jicama, spinach, tangerine and red onion.
Pour dressing over salad, and toss to combine, sprinkle with sesame seeds.
Serving size in 1 1/4 cups.

Nutrition Facts : Calories 86.3, Fat 2.3, SaturatedFat 0.3, Sodium 89.6, Carbohydrate 15.6, Fiber 6.2, Sugar 5.8, Protein 2.2

JICAMA SALAD (MEXICO)

Jicama Salad (Mexico) image

A refreshing and crunchy salad with just a hint of "heat". This is from The American Cafe Market in Washington DC. We have to thank our Mexican neighbors for introducing us to jicama!! :)

Provided by Acerast

Categories Onions

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 medium jicama, medium
1 medium zucchini, medium
1 medium carrot, medium
1/4 cup red onion
6 tablespoons olive oil
1 1/2 teaspoons raspberry vinegar
1 1/2 teaspoons rice wine vinegar
2 teaspoons honey
1 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1 teaspoon fresh cilantro, fresh, chopped

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.

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