Jicama Salad Mexico Recipes

CHICKEN JICAMA SALAD WITH CILANTRO BUTTERMILK DRESSING

Steps:

• Put the red onion in a small bowl and cover with cold water; set aside at least 15 minutes. Meanwhile, make the dressing: Combine half each of the cilantro and cheese in a food processor or blender; add the buttermilk, lime juice and about one-quarter of the sliced jalapenos and puree. Season with salt.
• Toss the salad greens with the remaining cilantro and half of the dressing in a large bowl. Drain the red onion and squeeze dry. Serve the salad topped with the onion, chicken, jicama, radishes and the remaining sliced jalapenos, cheese and dressing. Serve with tortillas and lime wedges.

JíCAMA-MELON SALAD

Steps:

• In a nonreactive bowl, combine jícama and fruit. Toss with lime juice, cilantro, and salt. Refrigerate about 1 hour to allow flavors to meld. Toss with chili powder before serving.

JICAMA FRUIT SALAD

Steps:

• Combine jicama, mangos, orange, and cucumber in a bowl. Add lime juice and sprinkle with chili-lime seasoning. Toss to coat.

JICAMA SALAD (MEXICO)

Steps:

• Peel, then slice the jicama in half length-wise and cut it into julienne "sticks" 2-inch by 1/8-inch.
• Split the zucchini in half and cut it into 2-inch by 1/8-inch julienne "sticks".
• Peel, halve and slice the carrot into 2-inch by 1/8-inch julienne "sticks".
• Cut the red onion into 1/8-inch half moons.
• Combine the vegetables into a salad bowl.
• In a small bowl combine the oil, vinegars, honey, salt , cayenne and cilantro.
• Add the dressing to the vegetables and toss to mix well.

MEXICAN JICAMA SALAD

Steps:

• Julienne the jicama, beets, and carrots. Mix together in a large bowl.
• Drain the mandarin oranges, reserving liquid. Add the orange segments to the jicama mixture.
• Remove the zest of 1 lime and set aside. Juice the limes, which should yield about 3 tablespoons Whisk up the lime juice and the zest with 1/4 cup of the mandarin orange liquid. While whisking, drizzle in the oil to make smooth vinaigrette. You could get away with a little less oil here if that's a concern. Check the flavour of the vinaigrette; if it's too sour for your tastes, add a little honey or agave nectar to take the lime edge off.
• Pour the vinaigrette over jicama mixture. Add in the cilantro and toss to coat. Season to taste with salt and pepper.
• Transfer the salad to a platter or serving bowl and sprinkle with the peanuts.

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.

JICAMA SALAD BOWL

Steps:

• 1. Cut a 1/4-inch slice off the bottom of the jicama so it will sit flat. Cut a 1-inch slice off the top. Peel the jicama as neatly as possible. Using a melon ball tool carefully scoop out the center, leaving a 3/4-inch shell all around. Set aside. 2. Put the orange, avocado, radishes, and jalapeño in a medium mixing bowl. Cut some of the scooped out center into small pieces and add to the bowl. Add the oil, lime juice, and salt. Toss to mix. Spoon the salad into the jicama shell. (Any extra salad can be added to the bowl later, or served separately.) Place the jicama shell on a round serving plate. Arrange the cucumber slices around the jicama. The salad can be made ahead and refrigerated for up to 2 hours before serving. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

JICAMA CITRUS SALAD

Steps:

• Combine all ingredients; refrigerate until serving.

JICAMA CUCUMBER SALAD

Steps:

• In a large bowl, combine the jicama, cucumber, onion and chilies. In a small bowl, whisk the remaining ingredients. Pour over jicama mixture; toss to coat. Cover and refrigerate for at least 1 hour.