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
ORANGE, JíCAMA, AND WATERCRESS SALAD
Provided by Melissa Clark
Categories Salad Leafy Green Appetizer Thanksgiving Orange Fall Winter Healthy Jícama Watercress Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- In small bowl, whisk together lime juice, zest, salt, and pepper. Gradually whisk in oil, whisking until mixture emulsifies.
- In medium bowl, toss together jícama and 1/4 cup vinaigrette, reserving remaining vinaigrette. Let marinate while preparing rest of ingredients.
- Using paring knife and working over large bowl to catch juice, remove peel and white pith from oranges, then cut between membranes to remove segments (discard membranes).
- To bowl with orange juice, add orange segments, jícama (including vinaigrette), and watercress. Toss well to combine. If desired, add additional vinaigrette, or reserve remainder for another use. Sprinkle with pumpkin seeds if using. Serve immediately.
CLEMENTINE JICAMA SALAD
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
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
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.
WATERCRESS AND JICAMA SALAD
Steps:
- Thinly slice the jicama and then cut into 1/8-inch wide strips. Combine the jicama and watercress in a bowl. In a separate bowl whisk together the olive oil, lime juice, salt and pepper. Pour over the salad and toss well to coat. Serve immediately on chilled plates.
JICAMA ROMAINE SALAD
Stephanie Homme and her family in Baton Rouge, Louisiana are real fans of jicama. "It's a Mexican root vegetable that's like a cross between a turnip and sweet potato," she explains. "It's juicy, sweet and adds crunch and heat to this wonderful salad with feisty Mexican flair."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Combine first four ingredients. In a small bowl, mix dressing ingredients; toss gently with salad. Serve immediately.
Nutrition Facts : Calories 67 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 114mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
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.
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- 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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