Jicama Salad With Ginger Lime Dressing 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 SALAD WITH LIME VINAIGRETTE AND MINT CREAM



Jicama Salad With Lime Vinaigrette and Mint Cream image

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

2 medium-size jicama (about the size of a baking potato)
2 large navel oranges
1/2 cup pepitas (pumpkin seeds), lightly toasted in a skillet or oven
1/2 cup sunflower seeds, lightly toasted in a skillet or oven
1 cup fresh mint leaves
1 tablespoon lime juice
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt, more to taste
2 teaspoons honey
Diced watermelon, or pomegranate seeds and pomegranate molasses to garnish, optional
3 tablespoons pepitas, lightly toasted
1 cup mint leaves
1/2 cup olive oil
1 tablespoon honey
1/2 teaspoon lime juice
1/3 cup sour cream
1/2 teaspoon salt

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



Tangy Ginger Lime Salad Dressing image

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

1 cup reduced-sodium soy sauce
2 tablespoons minced garlic
2 tablespoons grated fresh ginger root
2 teaspoons sesame oil
1 teaspoon chili oil
⅓ cup fresh lime juice
¼ cup rice vinegar
¼ teaspoon onion powder

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



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

JICAMA MANGO SLAW WITH GINGER



Jicama Mango Slaw with Ginger image

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

1 jicama, peeled and cut into matchsticks
1 mango, peeled and thinly sliced
1 cucumber, peeled and cut into matchsticks
¼ cup chopped cilantro, or to taste
1 tablespoon lime juice, or to taste
1 slice fresh ginger root, minced
½ teaspoon cayenne pepper, or to taste

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



Ginger Lime Salad Dressing image

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

2 tablespoons fresh gingerroot, finlely minced
1/4 cup extra virgin olive oil
1/4 cup canola oil
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1 1/2 teaspoons fine sugar
1 teaspoon coarse black pepper
1/2 teaspoon salt

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



Lime and Ginger Dressing image

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

2 1/2 tablespoons fresh lime juice
1 1/2 teaspoons minced seeded jalapeño chili
1 teaspoon minced peeled fresh ginger
1 garlic clove, pressed
1/2 teaspoon sugar
3 tablespoons vegetable oil
1 tablespoon oriental sesame oil

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



Jicama and Avocado Salad With Lime Dressing image

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

5 tablespoons lime juice
1 tablespoon orange marmalade or 1 tablespoon lime marmalade
1 teaspoon lime peel, grated
1/2 teaspoon salt
1 dash hot pepper sauce
5 tablespoons olive oil
1 head romaine lettuce
1 (1 lb) jicama, halved lengthwise, peeled and cut into 1/8-inch thick slices
12 cherry tomatoes
2 avocados, peeled, pitted and diced
12 nicoise olives
1 lime, peeled and diced

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



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.

JICAMA, AVOCADO SALAD WITH SOUR-SWEET LIME DRESSING



Jicama, Avocado Salad With Sour-Sweet Lime Dressing image

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

1 head romaine lettuce, washed, dried and separated
1 lb jicama, peeled and sliced in 1/8 inch lengthwise slices
12 cherry tomatoes
2 ripe avocados, peeled, pitted and sliced (don't do this until just before serving)
12 black olives
1 lime, peeled and finely chopped
5 tablespoons fresh lime juice
1 tablespoon oranges or 1 tablespoon lime marmalade
1 teaspoon lime zest
1/2 teaspoon salt
1 dash hot pepper sauce (peri-peri is good)
5 tablespoons olive oil (virgin or lite)

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



Jícama Slaw with Lime-Ancho Dressing image

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

For the dressing:
1/2 cup fresh lime juice
2 tablespoons rice vinegar
2 tablespoons ancho chile powder
2 tablespoons honey
1/2 cup mild vegetable oil, such as canola
Salt and freshly ground pepper
For the slaw:
1 (2-pound) jicama, peeled and cut into matchsticks
1/2 head napa cabbage, cored and shredded
2 carrots, coarsely grated
1/4 cup finely chopped fresh cilantro leaves

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



Jicama Salad Dressing image

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

1/4 cup lime juice
1/4 cup rice vinegar
1 teaspoon honey
2 tablespoons olive oil
1/2 teaspoon chili powder
salt and pepper
1 tablespoon chopped cilantro

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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