JICAMA-LIME SALAD
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
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 SALAD WITH LIME VINAIGRETTE AND MINT CREAM
The chef Eric Werner, who moved from Brooklyn to the Yucatán Peninsula, in Mexico, in 2009, and opened Hartwood in Tulum, puts in long hours on the road every week chasing down local produce at remote markets and farms. He might not know what he'll do with it once back in the kitchen, he has the knack for turning a jumble of tropical fruits and vegetables into an American-style composed salad or a rustic but elegant side dish. Jicama is native to Central America, and readily available in the United States, but most home cooks haven't embraced it yet. This salad should change that. It's sliced into refreshing, crunchy slices, then lavished with flavors like mint and lime that are cool, tart and sweet. If you're not putting the salad together immediately, keep the sliced jicama in the refrigerator, covered with cold water and a squeeze of lemon juice. It will last for at least a day. Pat dry before using.
Provided by Julia Moskin
Categories dinner, lunch, salads and dressings
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Using a knife or peeler, peel jicama. Cut off rounded edges to shape jicama into a solid square or rectangle. Slice 1/4 inch thick, then cut slices into 2-inch squares. Set aside in a bowl.
- Peel oranges with a knife and cut into segments, removing as much white pith as possible. Add to jicama (reserving a few segments for garnish) and refrigerate. This can be done up to 4 hours ahead.
- Make the mint cream: In a blender, combine pepitas, mint, oil, honey and lime juice. Blend at high speed until smooth. While blending, slowly add 1/2 cup cold water and blend until emulsified. Blend in sour cream and salt. Strain to remove any solids.
- When ready to serve, add pepitas, sunflower seeds and mint leaves to bowl (reserving a few leaves for garnish) with jicama and oranges. Whisk together lime juice, oil, salt and honey, then pour over salad and toss gently. Taste for salt and other seasonings, adding more as needed.
- Spoon 2 or 3 tablespoons of mint cream on each plate or bowl and swirl to cover bottom. Gently spoon salad mixture on top. Garnish with reserved orange segments and mint leaves, plus watermelon or pomegranate seeds and molasses, if using. Serve immediately.
Nutrition Facts : @context http, Calories 507, UnsaturatedFat 29 grams, Carbohydrate 38 grams, Fat 38 grams, Fiber 16 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 416 milligrams, Sugar 14 grams, TransFat 0 grams
TANGY GINGER LIME SALAD DRESSING
This tangy, nutty dressing is enlivened by sesame oil, chili oil, fresh ginger and lime juice.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Fruit Dressing Recipes
Time 5m
Yield 12
Number Of Ingredients 8
Steps:
- Combine soy sauce, garlic, ginger, sesame oil, chili oil, lime juice, vinegar and onion powder in a blender. Process until evenly combined. Chill before serving.
Nutrition Facts : Calories 25.7 calories, Carbohydrate 3 g, Fat 1.1 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 708.8 mg, Sugar 0.5 g
JICAMA MANGO SALAD WITH CILANTRO AND LIME
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
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
JICAMA MANGO SLAW WITH GINGER
Light with a citrus flavor, jicama mango slaw is great with any seafood.
Provided by Sam Thomason
Categories Salad Coleslaw Recipes No Mayo
Time P1DT20m
Yield 2
Number Of Ingredients 7
Steps:
- Mix jicama, mango, cucumber, cilantro, lime juice, ginger, and cayenne pepper together in a large bowl. Cover with plastic wrap and refrigerate until flavors meld, at least 24 hours.
Nutrition Facts : Calories 213 calories, Carbohydrate 51.6 g, Fat 0.8 g, Fiber 18.8 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 20.3 mg, Sugar 23.2 g
GINGER LIME SALAD DRESSING
From Crazy Sista Cookbook by Lulu Buffet. This is a great dressing, it keeps well, and is also yummy over blackened grouper or on a grilled shrimp salad. Can also be used as a great marinade for grilling chicken or fish. Cook time is chill time.
Provided by cajunhippiegirl
Categories Salad Dressings
Time 2h5m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a glass jar or plastic container.
- Shake well until dressing is combined.
- Refrigerate until ready to use.
- Shake well before serving.
- Keeps well in refrigerator.
LIME AND GINGER DRESSING
Categories Condiment/Spread Ginger No-Cook Low Fat Quick & Easy Salad Dressing Lime Summer Bon Appétit
Yield Makes about 1/2 cup
Number Of Ingredients 7
Steps:
- Whisk first 5 ingredients in small bowl to blend. Gradually whisk in vegetable oil and sesame oil. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
JICAMA AND AVOCADO SALAD WITH LIME DRESSING
Thought this sounded wonderfully delicious and perfect for summer! Recipe source: Bon Appetit (June 1985)
Provided by ellie_
Categories Lime
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a jar, mix together first 5 ingredients and then whisk in oil;set aside.
- Line salad bowl (or individual plates) with lettuce leaves.
- Top with tomatoes and jicama slices.
- Add avocado and olives and then top with lime.
- Toss with dressing.
JICAMA & ORANGE SALAD WITH LIME DRESSING
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
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.
JICAMA, AVOCADO SALAD WITH SOUR-SWEET LIME DRESSING
Make and share this Jicama, Avocado Salad With Sour-Sweet Lime Dressing recipe from Food.com.
Provided by Bergy
Categories Canadian
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Dressing: Mix all the dressing ingredients except oil.
- Slowly pour in the oil whisking constantly until the ingredients are incorporated Line 6 plates with the lettuce.
- Arrange the jicama and tomatoes on the lettuce (you can do up to this step 2 hours in advance and refrigerate). Just before serving prepare the avocados.
- Divide avocado & olives among the 6 plates.
- Top with chopped lime.
- Stir the dressing and pour over the salads.
- Serve.
Nutrition Facts : Calories 276.7, Fat 22.5, SaturatedFat 3.2, Sodium 290.3, Carbohydrate 20.1, Fiber 11.5, Sugar 4.5, Protein 3.7
JíCAMA SLAW WITH LIME-ANCHO DRESSING
Provided by Bobby Flay
Categories Salad Citrus Pepper Side No-Cook Vegetarian Carrot Summer Raw Cabbage Cilantro Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Make the dressing:
- Whisk together the lime juice, vinegar, ancho powder, and honey in a bowl. Whisk in the oil and season to taste with salt and pepper. (The dressing can be made a day in advance, covered, and kept refrigerated. Bring to room temperature before using.)
- Make the slaw:
- Combine the jicama, cabbage, and carrots in a large bowl. Pour the dressing over the jicama mixture and toss to coat well. Mix in the cilantro. Let sit at room temperature for 15 minutes before serving.
JICAMA SALAD DRESSING
Make and share this Jicama Salad Dressing recipe from Food.com.
Provided by sc91941sc91941
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together all except cilantro. Just before serving over jicama/vegetable salads, add cilantro. Toss salad and allow to sit in fridge for at least 1/2 hour.
Nutrition Facts : Calories 69.7, Fat 6.8, SaturatedFat 0.9, Sodium 6.2, Carbohydrate 2.9, Fiber 0.2, Sugar 1.7, Protein 0.1
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- Using a sharp knife, remove the top and bottom end. Starting from top to bottom, run the knife under the skin, keeping as much flesh intact as possible. Continue to turn and peel until the skin is removed. Flip to the other side to remove the remaining peel.
- Place the jicama with the widest cut-side down on the cutting board. Cut down lengthwise into 1/4-inch thick pieces. Stack a few pieces and cut them into 1/4-inch strips. Cut into about 2-inch long pieces. Reserve 2 cups for the salad.
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