Mexican Jicama Salad Recipes

JICAMA SALAD

Jicama Salad image

Provided by Bobby Flay

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.

MEXICAN JICAMA SALAD

Mexican Jicama Salad image

I couldn't say if this is authentic Mexican or not, but it's tasty, crisp and fresh. Basic idea came from a web site I was on about mexican cooking. Pull out your mandolin slicer or food processor to make quick work of the chopping.

Provided by magpie diner

Categories Mexican

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 large jicama, peeled
2 large beets, trimmed and peeled
2 large carrots, peeled and cut into 3-inch lengths
1 (284 ml) can mandarin orange segments (believe that's about a 10 oz tin)
2 limes
3 tablespoons olive oil
2 tablespoons fresh cilantro, finely chopped
salt
pepper
1/4 cup unsalted peanuts, coarsely chopped

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.

Nutrition Facts : Calories 325.8, Fat 15.8, SaturatedFat 2.3, Sodium 59.4, Carbohydrate 45.8, Fiber 18.7, Sugar 15.9, Protein 5

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

JICAMA SALAD

Jicama Salad image

Jicama is easily accessible in my part of the world and I am always looking for new and different ways to prepare it. This recipe is from "The New Family Cookbook for People with Diabetes". Makes a nice addition to a cookout. Please note: The cook time is the recommended chilling time.

Provided by PaulaG

Categories Mexican

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 (8 ounce) jicama, peeled, cut into 1/2 inch sticks
1 small cucumber, peeled, seeded and thinly sliced
1 medium orange, peeled, sectioned
1/4 cup white wine vinegar
2 tablespoons canola oil
1 teaspoon fresh lemon juice
1/4 teaspoon chili powder
1/4 teaspoon salt

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.

Nutrition Facts : Calories 111, Fat 7.2, SaturatedFat 0.6, Sodium 151.9, Carbohydrate 11.8, Fiber 4, Sugar 5.4, Protein 1.2

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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