JICAMA CONFETTI SALAD
This lovely salad is a crunchy and refreshing blend of jicama and colorful fresh vegetables that will light up a simple dinner. Jicama is a crunchy, slightly juicy vegetable that tastes like a cross between an apple and a raw potato. It is native to Mexico, and it is also prominent in Asian cuisine. It's just really tasty, to me!
Provided by Bibi
Categories Salad Vegetable Salad Recipes
Yield 6
Number Of Ingredients 17
Steps:
- Combine jicama, red onions, carrots, red bell pepper, celery, and green onion in a large bowl. Sprinkle white sugar over the vegetables, stir well, and refrigerate for 20 to 30 minutes.
- Combine rice wine vinegar, oil, fish sauce, honey, lime juice, and Sriracha in a jar with a lid. Close the lid and shake vigorously. Season vinaigrette with salt and pepper.
- Remove salad ingredients from the refrigerator, sprinkle with minced almond slices and cilantro, and toss with the vinaigrette. Garnish with cilantro leaves and serve.
Nutrition Facts : Calories 180.7 calories, Carbohydrate 18.4 g, Fat 11.2 g, Fiber 6.3 g, Protein 3.2 g, SaturatedFat 1.2 g, Sodium 307 mg, Sugar 8 g
CLEMENTINE JICAMA SALAD
Provided by Lillian Chou
Categories Salad Cheese Citrus No-Cook Thanksgiving Vegetarian Quick & Easy Dinner Potluck Seed Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 (first course) servings
Number Of Ingredients 10
Steps:
- Mince and mash garlic to a paste with 1/2 teaspoon salt, then whisk together with lime juice, oil, sugar, and 1/2 teaspoon pepper in a large bowl.
- Just before serving, add clementines, jicama, onion, and cilantro and gently toss. Season with salt. Sprinkle with cheese and pumpkin seeds.
JICAMA SALAD WITH LIME VINAIGRETTE AND MINT CREAM
The chef Eric Werner, who moved from Brooklyn to the Yucatán Peninsula, in Mexico, in 2009, and opened Hartwood in Tulum, puts in long hours on the road every week chasing down local produce at remote markets and farms. He might not know what he'll do with it once back in the kitchen, he has the knack for turning a jumble of tropical fruits and vegetables into an American-style composed salad or a rustic but elegant side dish. Jicama is native to Central America, and readily available in the United States, but most home cooks haven't embraced it yet. This salad should change that. It's sliced into refreshing, crunchy slices, then lavished with flavors like mint and lime that are cool, tart and sweet. If you're not putting the salad together immediately, keep the sliced jicama in the refrigerator, covered with cold water and a squeeze of lemon juice. It will last for at least a day. Pat dry before using.
Provided by Julia Moskin
Categories dinner, lunch, salads and dressings
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Using a knife or peeler, peel jicama. Cut off rounded edges to shape jicama into a solid square or rectangle. Slice 1/4 inch thick, then cut slices into 2-inch squares. Set aside in a bowl.
- Peel oranges with a knife and cut into segments, removing as much white pith as possible. Add to jicama (reserving a few segments for garnish) and refrigerate. This can be done up to 4 hours ahead.
- Make the mint cream: In a blender, combine pepitas, mint, oil, honey and lime juice. Blend at high speed until smooth. While blending, slowly add 1/2 cup cold water and blend until emulsified. Blend in sour cream and salt. Strain to remove any solids.
- When ready to serve, add pepitas, sunflower seeds and mint leaves to bowl (reserving a few leaves for garnish) with jicama and oranges. Whisk together lime juice, oil, salt and honey, then pour over salad and toss gently. Taste for salt and other seasonings, adding more as needed.
- Spoon 2 or 3 tablespoons of mint cream on each plate or bowl and swirl to cover bottom. Gently spoon salad mixture on top. Garnish with reserved orange segments and mint leaves, plus watermelon or pomegranate seeds and molasses, if using. Serve immediately.
Nutrition Facts : @context http, Calories 507, UnsaturatedFat 29 grams, Carbohydrate 38 grams, Fat 38 grams, Fiber 16 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 416 milligrams, Sugar 14 grams, TransFat 0 grams
CONFETTI JICAMA SALAD
We love jicama dipped in citrus and then sprinkled with salt and jalapenos. I needed to bring a salad to a Fourth of July picnic, so as I ate my jicama, I created one starring this crunchy veggie and its sidekick flavors. I use a mandolin to expedite prep work. -Jan and Frank Ruiz, Yucaipa, California
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the jicama, cucumber, peppers and onions. , In a small bowl, whisk the cilantro, jalapeno, lime juice, juice concentrate, oil, garlic and seasonings. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour. Stir before serving.
Nutrition Facts :
JICAMA SALAD
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.
ROASTED CORN, JICAMA AND MANGO SALAD
Provided by The Hearty Boys
Categories side-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Put the ears of corn on a baking sheet and place in the oven for 45 minutes. Remove and let cool. When the corn has cooled, shuck it and stand it on end. Using a sharp knife, run the blade down the cob to cut the kernels off. Rotate the cob and repeat until all the kernels have been cut off.
- Combine the jicama, mango, red onion and cilantro in a large mixing bowl. Add the cooled corn, and toss with the vinaigrette. Chill until ready to serve.
- In a large bowl combine the lime juice, orange juice, orange zest, sugar and hot sauce. Whisk together and slowly add the olive oil, whisking as you go. Add salt and pepper, to taste, and cilantro and whisk until combined.
LATIN CONFETTI SALAD
Provided by Liz Armstrong
Categories Salad Food Processor Bean Side No-Cook Vegetarian Yogurt Corn Cucumber Chill Bon Appétit Virginia
Yield Serves 4
Number Of Ingredients 16
Steps:
- To Make Salad:
- Combine first 8 ingredients in large bowl. Season with salt and pepper. Mound salad on platter. Garnish with onion rings and avocado slices. Serve, passing sauce separately.
- To Make Yogurt Sauce:
- Blend all ingredients in processor using on/off turns just until cucumber is finely chopped. Season with salt and pepper. Transfer to small bowl. (Can be prepared 1 hour ahead. Cover and chill.) Makes 3 cups.
ZESTY CONFETTI SALAD WITH QUINOA
A blend of veggies and quinoa pulled together with a tangy, slightly spicy citrus-pepita dressing. Though there are a lot of ingredients, it's easy to make.
Provided by MN_SpiceHunter
Categories Grains
Time 55m
Yield 5-7 serving(s)
Number Of Ingredients 17
Steps:
- Rinse quinoa well. Combine with 3/4 cup water in small saucepan. Bring to a boil. Cover, reduce heat and simmer 15-20 minutes or until water is absorbed and holes have formed in surface of quinoa. Remove from heat and cool to room temperature or cooler.
- Dry toast pepitas by putting them in a large skillet or frying pan and shaking over high heat until they begin to pop and "dance". Remove from heat.
- In food processor, combine pepitas, cilantro, lime juice, orange juice concentrate, olive oil, chili powder, cumin and salt. Blitz until a rough paste forms. (It looks a little funny at this stage--don't worry!).
- In a very large bowl, combine veggies, quinoa and sesame seeds and toss. Add citrus-pepita dressing and mix well to coat. Chill at least one hour; overnight is ideal.
Nutrition Facts : Calories 285.4, Fat 14.2, SaturatedFat 2.3, Sodium 169.3, Carbohydrate 35, Fiber 7.3, Sugar 11.7, Protein 9
JICAMA AND BLACK BEAN SALAD
There are so many colorful items in this black bean salad, there is no need for a garnish. The jicama adds a surprising crunch. -Jeanette Marks, Ashland, Kentucky
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, whisk dressing ingredients until blended. Pour over bean mixture; toss to coat. Refrigerate, covered, at least 1 hour. Stir before serving. If desired, sprinkle with cilantro.
Nutrition Facts : Calories 239 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 454mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges
MANGO, JICAMA, AND CORN SALAD
This is a very unusual southwestern-style salad. If you like jicama, cilantro, and corn however, you will enjoy this! I recommend you try it with another recipe I posted for Halibut and Sweet Corn Tamales!
Provided by ChipotleChick
Categories Corn
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook the corn in a pot of boiling water for 2 minutes.
- Remove from water and let cool.
- Harvest about 4 cups of corn kernels from the ears.
- Place in a medium bowl.
- Add remaining ingredients and toss just to combine.
- Season with salt and pepper, to taste.
- Cover and chill 2 hours before serving.
Nutrition Facts : Calories 463.8, Fat 3.2, SaturatedFat 0.6, Sodium 46.9, Carbohydrate 113.4, Fiber 21.3, Sugar 48.7, Protein 9.3
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