Jicama And Tangerine Salad With Ginger Sesame Dressing Recipes

JICAMA SALAD WITH RICE WINE & SESAME GINGER DRESSING

Jicama Salad With Rice Wine & Sesame Ginger Dressing image

This recipe is served at Doc Martin's Restaurant in Taos, New Mexico. It combines southwest salad ingredients with an Asian twist on the dressing. Haven't tried it yet, but it sounds really colorful and delicious.

Provided by DailyInspiration

Categories Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 cups jicama, julienned
1/4 cup carrot, julienned
1 red bell pepper, julienned
1/2 bunch chives, cut in 1 inch pieces
4 large radicchio, leaves
8 Belgian endive, leaves
2 small avocados, thinly sliced
1 lemon, peeled and thinly sliced
1/4 cup rice wine vinegar
1 tablespoon hot chili oil
1/2 teaspoon ginger, minced
1/2 teaspoon shallot, finely chopped
2 tablespoons tamari (or soy sauce)
2 tablespoons sesame seeds, toasted
1/2 cup sesame oil (or to taste)

Steps:

In a medium bowl place the jicama, carrots, red bell peppers, chives and the Rice Wine Vinegar and Sesame Ginger Dressing. Toss everything together well. Marinate the ingredients for 1 hour at room temperature.
To make dressing: In a medium bowl place the rice wine vinegar, hot chile oil, ginger, shallots, tamari and sesame seeds. Mix everything together well. While whisking constantly, add the sesame oil in a very slow, steady stream.
On individual salad plates, place the radicchio and Belgian endive. Place the jicama mixture on top. Garnish the salad with the avocado and lemon slices.

Nutrition Facts : Calories 633.7, Fat 45, SaturatedFat 6.6, Sodium 745, Carbohydrate 53.5, Fiber 42.9, Sugar 6.5, Protein 17.4

SPICY JICAMA SALAD WITH TANGERINE AND CILANTRO

Spicy Jicama Salad with Tangerine and Cilantro image

Provided by Food Network

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 small (1 pound) jicama, peeled and cut into 1/4 by 1-inch matchsticks
Juice of 1 orange
Juice of 1 lime
Juice of 1/2 grapefruit
1/4 teaspoon salt
1/4 cup olive oil
1 red apple, cored and cut into 1/4 by 1-inch matchsticks
3 tangerines, peel and pith removed, cut into segments and halved
1/2 small bunch cilantro, leaves only, finely chopped
1/2 small arbol chile, stemmed, seeded, and ground to a powder
6 pale inner leaves of romaine lettuce, for serving

Steps:

In a large nonreactive bowl, combine the jicama with the orange, lime, ad grapefruit juices, and the salt. Toss to mix and let sit, covered at room temperature for 1 hour.
About 15 minutes before serving, add the olive oil, apple, tangerines and cilantro to the bowl and toss thoroughly. Toss the mixture every few minutes until serving time. Season with the ground chile, taste for seasoning and toss again before serving. Scoop some salad into each lettuce and serve.

JICAMA, CARROT AND GINGER SALAD

Jicama, Carrot and Ginger Salad image

Make and share this Jicama, Carrot and Ginger Salad recipe from Food.com.

Provided by dicentra

Categories < 15 Mins

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 limes, zest and juice
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 large jicama, peeled and cut in matchsticks
3 large carrots, peeled and grated
1 inch ginger, peeled and cut in matchsticks
2 navel oranges, peeled and sectioned

Steps:

In a small bowl, whisk together lime zest, lime juice, cayenne and salt.
In a large bowl, toss together jicama, carrots and ginger. Pour lime mixture over salad and toss to coat.
Gently fold in orange segments. Taste and adjust seasonings and serve.

Nutrition Facts : Calories 114.2, Fat 0.4, SaturatedFat 0.1, Sodium 334.7, Carbohydrate 27.3, Fiber 10.5, Sugar 11.2, Protein 2.2

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