Jicama And Red Pepper Salad Recipes

REFRESHING SWEET AND SPICY JICAMA SALAD (VEGAN)

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.

JICAMA CILANTRO RED CABBAGE SLAW

Steps:

• Whisk dressing in a large bowl.
• Add the salad ingredients mixing to combine all. season to taste.
• Chill for a couple hours to over night for flavors to meld.

JICAMA AND RED PEPPER SALAD

Steps:

• In large bowl, blend the lemon juice with sugar, salta dn Tabasco.
• Whisk in oil slowly in a steady stream.
• Toss jicama, bell pepper, garlic, cilantro and green onion with dressing and serve.

JICAMA, ZUCCHINI AND RED PEPPER SALAD

Steps:

• In small jar with tight-fitting lid, shake dressing ingredients.
• In large bowl, mix zucchini, bell pepper and jicama. Pour dressing over mixture; stir gently.
• Arrange lettuce on 4 individual salad plates or large serving platter. Spoon salad mixture over lettuce.

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.

PINEAPPLE JICAMA AND BELL PEPPER SALAD

Steps:

• Peel pineapple and cut away core. Cut into 1-inch pieces. Place in a large bowl.
• Add green and red pepper strips, jicama and scallions.
• In a small jar, shake together salt, pepper, vinegar and oil. Add to salad and toss to coat.
• Serve chilled or at room temperature.

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 CONFETTI SALAD

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.