Jicama Salad With Cilantro And Lime Recipes

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JICAMA-LIME SALAD



Jicama-Lime Salad image

I threw this together one afternoon after having purchased a jicama and some limes. It turned out to be a nice, fresh, and unexpectedly tasty healthy salad! I knew that jicama is often prepared with lime, but throw in the coconut and pineapple; delicious!

Provided by Janet Abramic

Categories     Salad     Vegetable Salad Recipes

Time 1h25m

Yield 6

Number Of Ingredients 12

2 cups water
1 cup quinoa, rinsed and drained
¼ teaspoon salt
1 large jicama, peeled and diced
1 cup sweetened shredded coconut
1 cup diced pineapple
¾ cup golden raisins
¾ cup diced sweet onion
2 limes, zested and juiced
¼ cup chopped fresh cilantro
½ jalapeno pepper, chopped
salt and ground black pepper to taste

Steps:

  • Bring water and quinoa to a boil in a saucepan. Stir 1/4 teaspoon salt into the water and return water to a rolling boil. Reduce heat to low, cover the saucepan, and cook until the moisture is absorbed completely, about 15 minutes. Remove pan from heat and let pan sit covered for 5 minutes more.
  • Spread quinoa in a thin later on a platter and refrigerate to cool completely, at least 15 minutes.
  • Mix jicama, coconut, pineapple, raisins, sweet onion, lime zest, lime juice, cilantro, and jalapeno pepper together in a large bowl; add cooled quinoa and toss. Season salad with salt and black pepper.
  • Cover bowl with plastic wrap and refrigerate until salad is completely chilled, about 30 minutes.

Nutrition Facts : Calories 324.5 calories, Carbohydrate 65.3 g, Fat 5.5 g, Fiber 14.7 g, Protein 7 g, SaturatedFat 3.5 g, Sodium 148.5 mg, Sugar 24.2 g

JICAMA MANGO SALAD WITH CILANTRO AND LIME



Jicama Mango Salad with Cilantro and Lime image

A crisp and refreshing jicama salad, this salad goes really well with any Mexican or Asian dish.

Provided by GF mama

Categories     Salad     Vegetable Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 9

1 large jicama, peeled and cut into matchsticks
1 small red bell pepper, cut into matchsticks
1 large firm mango, peeled and cut into matchsticks
½ red onion, cut into matchsticks
½ cup chopped cilantro leaves
2 limes, juiced
¼ cup honey
1 teaspoon salt
⅛ teaspoon cayenne pepper, or more to taste

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.

Nutrition Facts : Calories 125.8 calories, Carbohydrate 31.5 g, Fat 0.3 g, Fiber 8.9 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 300.2 mg, Sugar 18.1 g

CRUNCHY JICAMA AND MANGO SALAD WITH CHILE AND LIME



Crunchy Jicama and Mango Salad with Chile and Lime image

Provided by Tyler Florence

Categories     appetizer

Time 15m

Yield about 6 servings

Number Of Ingredients 7

1 medium jicama (about 1 pound)
2 small cucumbers
3 medium mangoes
1/4 cup roughly chopped cilantro leaves, plus sprigs, for garnish
2 teaspoons powdered dried chile - any medium heat kind is fine
2 limes, juiced
Kosher salt

Steps:

  • Peel and cut the jicama into long thin strips. Slice the cucumbers in half, scoop out the seeds and then cut into strips similar in size to the jicama strips. Peel the mangoes, cut the cheeks off, then slice into wedges. Combine all the ingredients in a large mixing bowl with the chopped cilantro, powdered chile and lime juice. When ready to serve, season with a little salt and garnish with fresh cilantro sprigs.

JICAMA SALAD WITH LIME JUICE AND FRESH MINT



Jicama Salad with Lime Juice and Fresh Mint image

Provided by Jimmy Shaw

Categories     Fruit Juice     Herb     Vegetable     Appetizer     Fourth of July     Picnic     Vegetarian     Low Cal     High Fiber     Cinco de Mayo     Father's Day     Backyard BBQ     Dinner     Lunch     Mint     Healthy     Jícama     Party     Potluck     Lime Juice     Self     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 7

1 medium jicama (1 1/2-2 pounds), peeled and cut into 1/2-inch cubes
2 teaspoons extra-virgin olive oil
3 tablespoons fresh lime juice
3/4 teaspoon chipotle chile powder (or 1 1/2 teaspoons ancho chile powder)
1/2 teaspoon salt
25 fresh mint leaves, cut into thin strips
2 tablespoons queso añejo (or feta or goat cheese)

Steps:

  • Combine jicama and oil in a bowl and toss well. Add lime juice, chile powder, and salt. Toss to coat. Divide salad among 4 small bowls, then sprinkle each with 1/4 of the mint and cheese right before serving.

CLEMENTINE JICAMA SALAD



Clementine Jicama Salad image

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

1/2 teaspoon chopped garlic
1/4 cup fresh lime juice
6 tablespoons olive oil
1/2 teaspoon sugar
8 clementines (1 3/4 pounds), peeled and cut crosswise into 1/4-inch-thick slices
1 pound jicama, peeled and cut into 1/4-inch-thick matchsticks (3 cups)
1 small red onion, thinly sliced
3/4 cup packed cilantro sprigs
1/2 cup crumbled queso fresco or mild feta
1/3 cup raw green (hulled) pumpkin seeds (pepitas), toasted

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



Jicama Salad image

Provided by Bobby Flay

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 large jicama, julienned
2 large carrots, julienne
1 cup red onion, finely sliced
1/2 red pepper, julienned
1/2 yellow pepper, julienned
1 tomato, julienned
1/4 cup fresh lime juice
1/4 cup red wine vinegar
1 teaspoon honey
2 tablespoons olive oil
Pinch of cayenne
Salt and freshly ground pepper
2 tablespoons chopped cilantro

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 & ORANGE SALAD WITH LIME DRESSING



Jicama & Orange Salad With Lime Dressing image

A friend made this and brought it to our Supper 8 many years ago. We served a Mexican spread and this was a perfect fit. It is very different and truly delicious!

Provided by Chef Buggsy Mate

Categories     Lime

Time 35m

Yield 14 serving(s)

Number Of Ingredients 13

1/2 cup sugar
1 tablespoon dry mustard
3/4 cup peanut oil
6 tablespoons lime juice, freshly squeezed
1/4 cup honey
3 tablespoons water
1/4 cup white wine vinegar
2 tablespoons fresh cilantro, chopped
1 head leaf lettuce
4 -5 cups peeled matchsticked jicama
5 navel oranges, peeled and sectioned
2 pomegranates, seeded
1/2 cup dry roasted peanuts, finely chopped

Steps:

  • For the lime dressing, combine the sugar and dry mustard in a medium bowl.
  • Add the oil, lime juice, honey water, and vinegar.
  • Stir until well blended.
  • Stir in cilantro.
  • For salad, layer ingredients in order they are listed.
  • Serve with the lime dressing.

GRILLED CHICKEN AND JICAMA SALAD WITH CILANTRO-LIME VINAIGRETTE



Grilled Chicken and Jicama Salad With Cilantro-Lime Vinaigrette image

Published for ZWT III - this is a FANTASTIC authentic mexican recipe which is exploding with fresh flavours!

Provided by Um Safia

Categories     Chicken

Time 35m

Yield 4 dishes, 4 serving(s)

Number Of Ingredients 14

1/4 cup freshly squeezed lime juice
1/3 cup chopped fresh cilantro leaves
1/2 teaspoon ground cumin
cayenne pepper
1/2 cup olive oil (or mixture of both) or 1/2 cup canola oil (or mixture of both)
salt
1 1/2 lbs boneless skinless chicken breast halves
1 large head romaine lettuce, torn into bite-size pieces
1 small jicama, cut into thin sticks (about 12 oz.)
1 bunch radish, sliced into half-moons
1/4 small red onion, very thinly sliced
1 large avocado, diced
1 large mango, diced
1/4 cup hulled hulled roasted salted pepitas

Steps:

  • Preheat ridged grill pan.
  • For vinaigrette: In medium bowl, combine lime juice, cilantro, cumin and pinch of cayenne pepper. Slowly whisk in oil until emulsified. Add salt and adjust seasonings to taste.
  • In shallow dish, place chicken and cover evenly with 1/3 of vinaigrette.
  • In grill pan over medium-high heat, grill chicken until just done, about 6 minutes per side. Transfer to cutting board and let cool 5 minutes.
  • Meanwhile, in large serving bowl, toss lettuce with small amount of vinaigrette. In another bowl, combine jicama, radishes, onion, avocado and mango. Gently toss with more vinaigrette.
  • Place vegetable and fruit mixture on top of lettuce. Diagonally cut chicken into 1/2-inch-thick slices and arrange on top of salad. Top chicken with remaining vinaigrette and pepitas.

Nutrition Facts : Calories 679.1, Fat 42.7, SaturatedFat 6.5, Cholesterol 98.7, Sodium 139.4, Carbohydrate 32.6, Fiber 13.6, Sugar 13.8, Protein 45.8

JICAMA SALAD WITH CILANTRO AND LIME



Jicama Salad with Cilantro and Lime image

This is a great tasting and fresh salad for summer or anytime. It goes really well with a Mexican-style dish.

Provided by L Perry

Categories     Vegetable Salads

Time 10m

Yield 8

Number Of Ingredients 4

2 pounds jicama, peeled and julienned
¼ cup chopped cilantro leaves
salt and pepper to taste
¼ cup lime juice

Steps:

  • Combine the julienned jicama, chopped cilantro, and salt and pepper in a large bowl. Sprinkle with lime juice and toss to coat. Refrigerate until ready to serve.

Nutrition Facts : Calories 45.8 calories, Carbohydrate 10.9 g, Fat 0.1 g, Fiber 5.8 g, Protein 0.9 g, Sodium 5.4 mg, Sugar 2.2 g

JICAMA MANGO SALAD WITH CILANTRO AND LIME



Jicama Mango Salad with Cilantro and Lime image

A crisp and refreshing jicama salad, this salad goes really well with any Mexican or Asian dish.

Provided by GF mama

Categories     Vegetable Salads

Time 45m

Yield 8

Number Of Ingredients 9

1 large jicama, peeled and cut into matchsticks
1 small red bell pepper, cut into matchsticks
1 large firm mango, peeled and cut into matchsticks
½ red onion, cut into matchsticks
½ cup chopped cilantro leaves
2 limes, juiced
¼ cup honey
1 teaspoon salt
⅛ teaspoon cayenne pepper, or more to taste

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.

Nutrition Facts : Calories 125.8 calories, Carbohydrate 31.5 g, Fat 0.3 g, Fiber 8.9 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 300.2 mg, Sugar 18.1 g

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