Jicama Radish Spinach Salad Recipes

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JICAMA SALAD



Jicama Salad image

Provided by Food Network Kitchen

Time 10m

Yield 8 servings

Number Of Ingredients 0

Steps:

  • Peel 1 jicama (1 1/4 pounds) and cut into thin matchsticks. Cut 4 radishes into matchsticks. Whisk 3 tablespoons olive oil, 2 tablespoons lemon juice, 2 teaspoons agave syrup, 1/2 teaspoon kosher salt and a pinch of cayenne pepper in a large bowl. Add the jicama, radishes, 1 sliced scallion and 2 tablespoons each chopped cilantro and mint; toss. Season with salt.

MANGO, JICAMA AND RADISH SALAD WITH PEANUT DRESSING



Mango, Jicama and Radish Salad with Peanut Dressing image

Provided by Ingrid Hoffmann

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

3 tablespoons smooth peanut butter
1/4 cup fresh lime juice (about 2 limes)
2 tablespoons light brown sugar
2 tablespoons canola or vegetable oil
Salt
8 large radishes, halved lengthwise and thinly sliced crosswise
6 cups mixed baby greens, washed and dried
1 large or 2 small mangoes, peeled, fruit cut off the seed and cubed
2 cups peeled and cubed jicama (cut into about 1/2-inch cubes)
1/4 cup fresh cilantro leaves

Steps:

  • In a medium bowl, whisk the peanut butter and lime juice until smooth. Add the brown sugar, vegetable oil and some salt and whisk until combined. Add enough water to thin the sauce and give it a dressing-like consistency, about 2 to 3 tablespoons.
  • Place the radishes, greens, mangoes, jicama and cilantro in a large bowl and toss together.
  • Drizzle with the dressing, toss using tongs to coat and serve.

SWEET AND SOUR SPINACH JICAMA SALAD



Sweet and Sour Spinach Jicama Salad image

Really refreshing salad.

Provided by male

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 13

1 cup white sugar
¾ cup olive oil
⅔ cup distilled white vinegar
1 tablespoon onion juice
2 teaspoons prepared yellow mustard
2 teaspoons salt
1 teaspoon onion powder
1 (16 ounce) bag fresh spinach
1 jicama, peeled and diced
½ onion, thinly sliced
¼ cup bacon bits
¼ cup sesame seeds
¼ cup pine nuts

Steps:

  • Whisk sugar, olive oil, vinegar, onion juice, mustard, salt, and onion powder together in a bowl until sugar is dissolved.
  • Mix spinach, jicama, onion, bacon bits, sesame seeds, and pine nuts in a large bowl.
  • Pour olive oil dressing over the salad; toss to combine.

Nutrition Facts : Calories 387.7 calories, Carbohydrate 37 g, Cholesterol 2.5 mg, Fat 25.7 g, Fiber 6.2 g, Protein 5.7 g, SaturatedFat 3.8 g, Sodium 755.6 mg, Sugar 27.2 g

JICAMA-SPINACH SALAD



Jicama-Spinach Salad image

A special side that's simple to make with just six ingredients.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h15m

Yield 6

Number Of Ingredients 6

2 tablespoons lime juice
2 tablespoons honey
1 tablespoon vegetable oil
1 small jicama (7 to 8 oz)
Seeds of 1 pomegranate, or 1 1/2 cups sliced fresh strawberries
3 cups fresh baby spinach leaves (from 10-oz bag)

Steps:

  • In small bowl, mix dressing ingredients until well blended. Cover; refrigerate 1 hour to blend flavors.
  • Peel jicama; cut into 1/4-inch-thick slices. With 1-inch heart-shaped cutter, cut out shapes from slices (about 1 cup hearts). In large bowl, gently toss jicama, pomegranate seeds and spinach.
  • Just before serving, pour dressing over salad; toss gently to mix.

Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 15 mg, Sugar 9 g, TransFat 0 g

JICAMA, RADISH, AND PICKLED PLUM SALAD



Jicama, Radish, and Pickled Plum Salad image

Inspired by chile salt-sprinkled mangos, this salad is so deftly seasoned, you won't even notice there's not a drop of oil in the whole dish.

Provided by Gerardo Gonzalez

Number Of Ingredients 22

3 red plums, each cut into 8 wedges
1 teaspoon sugar
1 teaspoon kosher salt
1 1" piece ginger, peeled
2 cardamom pods, lightly crushed
1/4 cup fresh orange juice
2 tablespoons apple cider vinegar
1 teaspoon juniper berries
1/2 teaspoon gochugaru (coarse Korean red pepper powder) or 1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh lime juice
1 red plum, sliced into thin wedges
1/4 cup unseasoned rice vinegar
1/4 teaspoon kosher salt, plus more
1 medium jicama, peeled, cut into matchsticks
2 medium watermelon radishes, cut into matchsticks
1/2 English hothouse cucumber, halved lengthwise, seeded, thinly sliced into half-moons, divided
1/3 cup unsalted, roasted peanuts, coarsely chopped, divided
1/4 cup mint leaves, thinly sliced, divided
1 teaspoon Aleppo pepper, plus more for serving
1 teaspoon sumac, plus more
Flaky sea salt
Gochugaru can be found at Korean markets. Sumac can be found at Middle Eastern markets and specialty foods stores. Both can be found online.

Steps:

  • Toss plums, sugar, and salt in a medium saucepan. Cover and let sit, tossing occasionally, until plums have released their juices, at least 2 hours.
  • Add ginger, cardamom, orange juice, vinegar, juniper berries, and gochugaru to plums. Bring to a boil, then reduce heat and simmer, stirring often, until plums break down and become jammy, 20-25 minutes. Stir in lime juice; let cool.
  • Strain sour plum sauce through a fine-mesh sieve into a small bowl; discard solids. Set aside.
  • Plums can be macerated 12 hours ahead; chill. Sauce can be made 3 days ahead; cover and chill.
  • Toss plum, vinegar, and 1/4 teaspoon kosher salt in a small bowl. Let sit, tossing occasionally, until plum is lightly pickled, 10-15 minutes; drain.
  • Toss pickled plum, jicama, radishes, half of cucumber, half of peanuts, half of mint, 1 teaspoon Aleppo pepper, and 1 teaspoon sumac in a large bowl. Add 2 tablespoons sour plum sauce and toss to coat; season with kosher salt. Top salad with remaining cucumber, peanuts, and mint. Taste and drizzle with more sauce as desired. Serve sprinkled with sea salt, plus more Aleppo and sumac.

JíCAMA, RADISH, AND PEPITA SALAD



Jícama, Radish, and Pepita Salad image

Categories     Salad     Vegetable     Appetizer     Side     No-Cook     Picnic     Backyard BBQ     Radish     Summer     Jícama     Lettuce     Seed     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1/2 cup olive oil
1/3 cup chopped fresh cilantro
1 1/2 tablespoons white wine vinegar
1 tablespoon honey
1 1/4 teaspoons ground cumin
1 5-ounce package butter lettuce mix or baby spinach leaves
2 cups diced peeled jicama
1 scant cup thinly sliced radishes (about 8)
1/3 cup natural shelled pumpkin seeds (pepitas), lightly toasted
1/2 cup coarsely crumbled queso fresco or Cotija cheese

Steps:

  • Whisk first 5 ingredients in small bowl. Season dressing with salt and pepper. Toss lettuce, jicama, and radishes in large bowl. Add dressing and toss to coat. Divide salad among 4 plates. Sprinkle with pumpkin seeds and cheese and serve.

SPINACH, JICAMA, AND MANGO SALAD



Spinach, Jicama, and Mango Salad image

Number Of Ingredients 8

2/3 ounce sliced Diamond Sliced Almonds, 40 ounces
1/2 pound baby Fresh Spinach, .5 pound , washed and dried
.5 medium Jicama, 1 pound , peeled and cut into thin matchsticks
1 ripe Mango, 1 , peeled, cut off the pit, and thinly sliced
2 teaspoons Pomperan Red Wine Vinegar, 1 (24-fluid ounce) bottle
ounce Morton Salt, 1 (26-ounce) carton
2 tablespoons Bertolli Extra Virgin Olive Oil, 2 liter
1/2 ounce crumbled cotija or mild Niko'sCrumbled Feta Cheese, 1 (20-ounce) bag

Steps:

  • 1. In a small dry skillet, toast the almonds, stirring, until aromatic and lightly browned, about 2 minutes. Set aside. In a large bowl place the spinach, jicama, and mango. 2. In a small bowl, whisk together the vinegar, salt, and oil. Add the dressing to the salad and toss. Add the nuts to the salad and toss to mix. Divide the salad among 4 serving plates. Sprinkle with cheese. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

WHITE RADISH AND JICAMA SALAD



White Radish And Jicama Salad image

Provided by Florence Fabricant

Categories     easy, quick, salads and dressings, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6

1 1/2 cups peeled white radish (daikon) in julienne strips
1 1/2 cups peeled jicama, in julienne strips
4 tablespoons rice vinegar
4 tablespoons sesame oil
4 scallions, trimmed and chopped
1 bunch fresh coriander, well rinsed and drained

Steps:

  • Combine the white radish and jicama. Toss with the vinegar and sesame oil. Mix in the scallions.
  • Just before serving, remove the stems from the coriander and coarsely chop the leaves. Fold into the salad and serve.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 9 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 17 milligrams, Sugar 1 gram

SPINACH, JICAMA, AND MANGO SALAD



Spinach, Jicama, and Mango Salad image

Number Of Ingredients 8

2 tablespoons sliced almonds
4 cups baby spinach, washed and dried
1/2 medium jicama, peeled and cut into thin matchsticks
1 ripe mango, peeled, cut off the pit, and thinly sliced
2 teaspoons red wine vinegar
1/4 teaspoon salt
2 tablespoons olive oil
2 tablespoons crumbled cotija or mild feta cheese

Steps:

  • 1. In a small dry skillet, toast the almonds, stirring, until aromatic and lightly browned, about 2 minutes. Set aside. In a large bowl place the spinach, jicama, and mango. 2. In a small bowl, whisk together the vinegar, salt, and oil. Add the dressing to the salad and toss. Add the nuts to the salad and toss to mix. Divide the salad among 4 serving plates. Sprinkle with cheese. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

JICAMA, RADISH AND MANGO SALAD



Jicama, Radish and Mango Salad image

From June 2011 All You. For this recipe you can swap celery for jicama and apple (Granny Smith might work best) for mango. In addition the radish could be replaced by another raw crunchy veggie.

Provided by tomsawyer

Categories     Mango

Time 30m

Yield 1 salad, 8 serving(s)

Number Of Ingredients 12

2 tablespoons lime juice
1 teaspoon lime juice
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 small shallot, minced
1 medium jicama (about 1 pound)
8 medium radishes, thinly sliced
1 mango, medium ripe but firm, diced
boston lettuce leaf, for serving (optional)
2 teaspoons fresh parsley, chopped

Steps:

  • In a large bowl, whisk together 2 T lime juice, mustard, salt and pepper, oil and shallot.
  • Using a sharp knife, cut the ends off of the jicama and peel by cutting top to bottom.
  • Make matchstick size pieces out of the jicama and toss with remaining lime juice.
  • Just before serving, add jicama, radishes, and mango in bowl with the dressing.
  • Toss well to coat.
  • Line a serving platter with lettuce leaves, if desired, and pile salad in center.
  • Sprinkle with parsley and serve.

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