Oysters With Spicy Jícama Salad Recipes
OYSTERS WITH SPICY JíCAMA SALAD
A refreshing starter from Arrows in Ogunquit, Maine.
Yield Makes 2 first-course servings
Number Of Ingredients 9
Steps:
- Mix chili sauce and 3 tablespoons vinegar in small bowl. Season sauce to taste with salt and pepper. Mix jicama, next 5 ingredients and remaining 2 tablespoons vinegar in medium bowl. Season salad to taste with salt and pepper. (Sauce and salad can be prepared 8 hours ahead. Cover separately and refrigerate.)
- Divide chili-vinegar sauce between 2 small bowls; place 1 bowl in center of each of 2 plates. Spoon 6 mounds jicama salad around each sauce bowl. Top each mound of salad with 1 oyster.
REFRESHING SWEET AND SPICY JICAMA SALAD (VEGAN)
I made this as a side dish with some grilled basil chicken and spicy Italian chicken sausages; it was perfect! If you don't like spicy food, just cut back on the Thai chiles. My boyfriend and I loved it!
Provided by Lindsey Pfeiffer
Categories Salad Vegetable Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Combine jicama, orange chunks, red bell pepper, cucumber, sweet yellow and orange peppers, radishes, Thai chile peppers, jalapeno pepper, cilantro, lemon juice, and black pepper in a large bowl.
- Cover the bowl with plastic wrap and refrigerate until flavors blend, about 30 minutes.
Nutrition Facts : Calories 118.6 calories, Carbohydrate 28.3 g, Fat 0.5 g, Fiber 12.4 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 16.2 mg, Sugar 7.8 g
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