Jicama With Cilantro And Green Bell Pepper Dip Recipes

JICAMA AND CILANTRO DIP

Steps:

• In a food processor, place cilantro, 1/2 cup sour cream, 1 tablespoon lime juice, and sugar; season with salt and pepper. Process until smooth, 3 minutes. Transfer to a bowl, and stir in remaining sour cream. Add more lime juice, and garnish with cilantro leaves, if desired. Serve with jicama sticks.

JICAMA AND PINEAPPLE SALAD WITH CILANTRO VINAIGRETTE

Steps:

• Whisk first 5 ingredients in small bowl to blend. Season to taste with salt and pepper. Combine jicama, red bell pepper, pineapple and cilantro leaves in large bowl. Add dressing and toss to coat.

JICAMA, BELL PEPPER, AND CITRUS SALAD

Steps:

• Toss together jicama, bell peppers, red onion, cucumber, orange, and cilantro in a large bowl.
• Pour lime juice over top.
• Sprinkle with cayenne and paprika. Add salt to taste.
• Let sit 1/2 hour before serving.

JICAMA MANGO SALAD WITH CILANTRO AND LIME

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.

JICAMA WITH CILANTRO AND GREEN BELL PEPPER DIP

Steps:

• Puree all ingredients except jicama in processor until smooth. Transfer to bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.) Serve with jicama.