Jicama Zucchini And Red Pepper Salad Recipes

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JICAMA, ZUCCHINI AND RED PEPPER SALAD



Jicama, Zucchini and Red Pepper Salad image

Toss a fresh and colorful salad in minutes!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 11

3 tablespoons red wine vinegar
3 tablespoons olive or vegetable oil
1 teaspoon sugar
1/2 teaspoon ground cumin
1 1/2 teaspoons chopped fresh oregano or 1/4 teaspoon dried oregano leaves
1/4 teaspoon salt
1 clove garlic, crushed
1 medium zucchini, cut into 1 1/2x1/4x1/4-inch strips
1 medium red bell pepper, cut into 1 1/2x1/4-inch strips
1/2 small jicama, peeled, cut into 1 1/2x1/4x1/4-inch strips
4 lettuce leaves

Steps:

  • In small jar with tight-fitting lid, shake dressing ingredients.
  • In large bowl, mix zucchini, bell pepper and jicama. Pour dressing over mixture; stir gently.
  • Arrange lettuce on 4 individual salad plates or large serving platter. Spoon salad mixture over lettuce.

Nutrition Facts : Calories 140, Carbohydrate 9 g, Cholesterol 0 mg, Fat 2, Fiber 3 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 3 g, TransFat 0 g

REFRESHING SWEET AND SPICY JICAMA SALAD (VEGAN)



Refreshing Sweet and Spicy Jicama Salad (Vegan) image

I made this as a side dish with some grilled basil chicken and spicy Italian chicken sausages; it was perfect! If you don't like spicy food, just cut back on the Thai chiles. My boyfriend and I loved it!

Provided by Lindsey Pfeiffer

Categories     Salad     Vegetable Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 12

1 large jicama, peeled and julienned
2 navel oranges, peeled and cut into chunks
1 large red bell pepper, cut into bite-size pieces
½ hothouse cucumber, diced
3 small sweet yellow peppers, sliced
2 small sweet orange peppers, sliced
4 radishes, thinly sliced
3 Thai chile peppers, minced
½ jalapeno pepper, diced
½ bunch cilantro, chopped
1 lemon, juiced
ground black pepper to taste

Steps:

  • Combine jicama, orange chunks, red bell pepper, cucumber, sweet yellow and orange peppers, radishes, Thai chile peppers, jalapeno pepper, cilantro, lemon juice, and black pepper in a large bowl.
  • Cover the bowl with plastic wrap and refrigerate until flavors blend, about 30 minutes.

Nutrition Facts : Calories 118.6 calories, Carbohydrate 28.3 g, Fat 0.5 g, Fiber 12.4 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 16.2 mg, Sugar 7.8 g

JICAMA, BELL PEPPER, AND CITRUS SALAD



Jicama, Bell Pepper, and Citrus Salad image

From Simply Recipes. The fresh lime juice and orange segments lend a nice zesty citrus flavor to this salad.

Provided by Kathy

Categories     Peppers

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 lbs jicama, peeled, then cubed
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 green bell pepper, finely diced
1/2 cup chopped red onion
1/2 large cucumber, seeded and chopped
1 navel orange, peeled, then sliced crosswise into chunks
1/2 cup chopped fresh cilantro
1/3 cup lime juice (about 3 limes)
1 pinch cayenne pepper
1 pinch paprika
kosher salt

Steps:

  • Toss together jicama, bell peppers, red onion, cucumber, orange, and cilantro in a large bowl.
  • Pour lime juice over top.
  • Sprinkle with cayenne and paprika. Add salt to taste.
  • Let sit 1/2 hour before serving.

JICAMA AND RED PEPPER SALAD



Jicama and Red Pepper Salad image

I took a leap when I made this recipe 8-9 years ago. I am a west Texas boy. Jicama? Sounds like a new language. WRONG! Good stuff with a raw potato texture...a little sweet with a little crunch. Just try it. I may grill it soon. Stay tuned.

Provided by Patrick Johnson @pwjohnso

Categories     Other Salads

Number Of Ingredients 10

1 large lemon, juiced
1 tablespoon(s) sugar
1 1/2 teaspoon(s) kosher salt
1 teaspoon(s) tobasco sauce
1/3 cup(s) vegetable oil
1 pound(s) jicama, peeled and julienned
1 large red bell pepper, seeded, deribbed, julienned
2 large garlic cloves, minced
2 tablespoon(s) fresh cilantro, chopped
2 - green onion, sliced thin on the bias

Steps:

  • In large bowl, blend the lemon juice with sugar, salta dn Tabasco.
  • Whisk in oil slowly in a steady stream.
  • Toss jicama, bell pepper, garlic, cilantro and green onion with dressing and serve.

JICAMA SLAW WITH JALAPENO DRESSING



Jicama Slaw With Jalapeno Dressing image

This can be a great low carb salad if using Splenda instead of sugar. Allow at least 1 hour chilling time for the flavors to meld.

Provided by Mercy

Categories     Onions

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups peeled jicama, julienned into match-sized strips
1 1/2 cups bell peppers, julienned into match-sized strips
1 small red onion, thinly sliced
1/4 cup peanut oil
1/3 cup snipped fresh cilantro
2 tablespoons red wine vinegar
1 small fresh jalapeno, seeded and finely chopped
1 minced garlic clove
1 teaspoon Splenda sugar substitute or 1 teaspoon sugar

Steps:

  • Shake together the dressing ingredients in a screw-top jar or whisk it together in a small bowl.
  • Combine the jicama strips, pepper strips and onion slices in a large bowl and pour the jalepeno dressing over jicama mixture, tossing to coat,.
  • Cover and chill at least 1 hour, up to 6 hours, stirring occasionally.

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