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Jicama is underused in cooking — a real shame, since it's such a wonderful root vegetable with a crunchy, crispy texture. This salad (which is more akin to a “slaw”) highlights the best of the jicama’s characteristics and makes a nice side for any fajita or grilled meat.
- 1 large jicama (about 1 ½ pounds), peeled and coarsely shredded
- 2 large carrots, coarsely shredded
- 1 large red onion, thinly sliced
- 1 red or yellow pepper, julienned
- 1 lime, zested
- 1/3 cup freshly squeezed lime juice (about 3 limes)
- ¼ cup olive oil
- 2 tablespoons honey
- 1 tablespoon ground pure ancho chile
- ¼ cup chopped fresh cilantro
- Freshly ground black pepper
In a medium bowl, combine the jicama, carrots, onion, and pepper. In a smaller bowl, whisk together the lime zest, juice, oil, honey, and chile. Pour over the vegetables and toss. Add the cilantro and season with salt and pepper. Refrigerate about 30 minutes before serving.
- 1 large jicama, peeled and cut into matchsticks
- 1 red bell pepper, cut into long thin strips
- 1 green bell pepper, cut into long thin strips
- 1 small red onion, sliced into thin lengthwise slivers
- 2 green chile peppers - halved lengthwise, seeded, and cut into strips
- 1 (2 inch) piece fresh ginger root, thinly sliced
- 1 carrot, cut into matchsticks
- 1 cup water
- ⅔ cup vinegar
- ⅔ cup white sugar
- 1 teaspoon salt
Combine the jicama, red bell pepper, green bell pepper, red onion, green chile peppers, ginger, and carrot in a large bowl. Whisk the water, vinegar, sugar, and salt together in a separate bowl pour over the vegetable mixture and toss to coat. Refrigerate at least 1 hour before serving.
Easy jícama recipes you'll love!
Jícama Salad with Oranges and Watercress (shown at top) is a perfect way to dress up a fall harvest or holiday meal. It’s the perfect light salad for a lovely vegan Thanksgiving dinner menu, for instance.
Arugula Salad with Jicama, Blood Orange, and Raspberry Vinaigrette is a sweet, tart, and crunchy salad featuring arugula, jicama, and blood oranges. It’s almost too pretty to eat. It goes well with a savory soup.
Crunchy and creamy with a hint of spice, hydrating and nourishing, this Avocado Jicama Cucumber Salad by Vanilla and Bean is flavored with lime, cilantro and a pinch of chiles Make ahead for ultimate convenience.
Here’s a clever one for you: Tortilla Soup with Jicama Noodles from Inspiralized. Yup, jicama is a good candidate for the spiralizer, and give you the kind of crunch you’d get from tortilla strips, but lighter and more lively.
Jicama Slaw is made with the slightly sweet crunchy root vegetable best known in the cuisines of the Southwestern U.S. Combined with red and white cabbage, it’s a lovely addition to everyday meals as well as fall and winter holiday meals.
We couldn’t resist including another slaw —Jícama Apple Slaw from PaleOMG gets nice a kick from a spicy jalapeño and plenty of onion. A zesty lime dressing pulls it all together.
Healthier Steps presents irresistible Baked Jícama Fries — are a low-calorie alternative to potato fries and great in a vegan, gluten-free, candida diet lifestyle.
Another way to apply heat to jicama is deliciously demonstrated in Sweet and Hot Roasted Jicama by Fine Cooking. The hot sauce and herbs add a nice twist to the mild flavor of the veggie.
Jicama Kiwi Mango Salsa from A Dash of Megnut offers a burst of flavors and textures for your dipping pleasure.
You’ll love these Chile and Lime-Infused Jicama Sticks from This Mess is Ours. Unlike pickles that you have to wait and wait for, these just need to be marinated in the fridge for 30 minutes before you get to devour them!
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Variations & Ideas:
• I find lime juice to be a bit too bitter for this salad, but orange juice works just fine. You can also add fun things to bulk it up like toasted candied walnuts, pepitas, citrus supremes, dried fruit, marinated pieces of raw fish, or small cubes of cheese.
• Chop everything more finely, omit the olive oil, and increase the Shabazi for an interesting departure from ordinary pico de gallo. Great with chips, pieces of toasted pita, or iceberg lettuce leaves for a lighter option. You can add a bit of heat if you like by adding a dash of Primonition.
• You can make a creamy salad that's more of a slaw by adding some labneh or yogurt. I also like to add a bit of chopped fresh dill and cilantro when doing this, the herbs bring brightness that keeps this richer version from feeling heavy.
- 3 cups jicama, sliced (small)
- 2 cups watermelon (cut into pieces)
- 1 mango
- 1 papaya (small)
- 1 lime, cut into small pieces
- 2 kiwi
- 1 teaspoon lime or orange juice
- 1/4 teaspoon salt
- 1/4 teaspoon chili powder
1. Wash, peel, and cut the jicama into thin slices.
2. Wash, peel, and cut the rest of the fruit (including the lime) into slices or small pieces.
3. On a large plate, arrange the fruit. Sprinkle the lime or orange juice over the fruit.
4. In a small bowl, mix the salt and chili powder. Sprinkle over the fruit and serve.
5. Refrigerate leftovers within 2 hours.
Oregon State University Cooperative Extension Service, Pictoral Recipes
Lynn Myers Steele, 2000
Oregon Family Nutrition Program
I made this recently. I took it to a dinner and didn't hear any good comments but people did eat it. Maybe they were being polite. There's a lot of chopping involved and the dressing is pretty awful, with so much soy sauce. I think it would be easy to devise a better salad with citrus and cabbage and better dressing . I wouldn't shred the jicama, as it just turns into soggy snow. The point of jicama is to be crunchy. Other than that, always a fan of Chef Phan.
The dressing described here is so heavy on the soy sauce! Urgh! I ended up using just half and draining off most of it. I added the juice of one grapefruit to the dressing and that really improved it and made it taste more like the restaurant version.
I have had this salad at Slanted Door and it is very tasty. I made it tonight and it turned out really well, it is an interesting combination of flavors. I squeezed the water of of the cabbage and jicama before using, otherwise it might turn out soggy. I skipped the carrots (not a fan). I only used 1 grapefruit and it seemed like that was enough. I think the mint leaves were overpowered - maybe I didn't use enough. I would think that the quality of the soy sauce is very important. Very yummy - this can be served to guests!
Okay, I logged on to find something similar to the FABULOUS salad I had at the Slanted Door a few weeks back and here it was! I can't believe my luck! This salad is absolutely delicious and refreshing. A great dish for summer. I had them with fresh spring rolls at the restaurant and it was a great combination. I love rice wine vinegar and try to keep our sodium down so I'll probably add a little more vinegar and cut the soy sauce down a bit. Can't wait to try it!
I thought this was just ok -- i added some extra virgin sesame oil to help give it a little more flavor. The mint and the candied nuts make this. I will try it again -- perhaps with a little more hot pepper and lime juice.
Delicious -- though the jicama could probably be left out if you don't have it, since it's very mild and I barely noticed it. Dressing was simple and tart. We tried topping it with a sprinkle of blue cheese instead of the nuts -- very nice.
soo easy and delicious. i couldn't find jicama at the store, and as someone said it didn't stand out anyway, i skipped it and cut carrots into matchsticks instead. i also substituted fresh california navels for the grapefruit. a friend gave them to me from her tree, and they were a little tart - perfect, as they did not have the bitterness of grapefruit. the dressing is the best - the ginger is a fabulous flavor in there. my boyfriend professed not liking ginger prior to eating this dish, but he couldn't stop eating it. i served it with the chicken claypot (also on this site), subbing shrimp for the chicken. it was a delicious and memorable combo.
This is so yummy and a great way to take advantage of delicious grapefruit in the winter time. It's very quick and easy and makes great leftovers. If I had some sort of food processor to julienne the jicama Iɽ rather do that than shred it because the jicama didn't stand out in the dish.
Make this jicama-apple salad from Grace 17.20, perfect for summer
Pete Washburn, chief operating officer of Grace 17.20, says this salad is one of their most popular sides. The light vinaigrette is delicious and there’s just enough to dress the apples and jicama and keep them from turning brown.
Note that the proportion of apple to jicama may vary according to the size of the apples and jicama you purchase. Ideally, you’d end up with a ratio of four parts apple to one part jicama. And a note to our readers: We had great trouble sourcing a jicama these past few weeks to use when testing this recipe. World wide jicama shortage? We ended up testing it with sliced celery instead of the jicama. Just as crunchy and turned out to be delicious. That dressing would be tasty on almost everything.
A simple and beautiful salad. On a whim I added Star fruit (it was on hand and I needed to use it before it went bad)and some left over "Buddha's Hand" (Citron) zested in. Very exotic for winter in Bois, Id! I served it with Green Chili, Chicken Enchiladas and a side of simple Black Beans. Rave reviews from all the diners, even the kids!
We made this salad with the West Indian rice and beans recipe it was paired with. Although my man and I were both pleasantly surprised by the combination of orange and avocado, we didn't enjoy the salad overall. Neither one of us finished our portion.
A fabulous blend of flavors. There was nothing I felt the need to tweak with this recipe. We served it with My Favorite Mexican Casserole from this website. Great pairing.
I really liked this. Different and refreshing. Not kid friendly and not particularly pretty the way I fixed it (just tossed a bowl) but very tasty and good with the rice recipe. I served with kielbasa which rounded out the meal nicely.
I've made this salad several times since about 2003, and it's always refreshingly delicious.
Was looking for something to do with my jicama, and came across this salad, mainly because I had all the ingredients. It was fantastic! Used more cumin, a bit of garam masala and used sherry vinegar instead of white wine vinegar, followed instructions otherwise. Yummy! Will definitely appear again on this summer's dinner table!
I added Mandarin orange slices instead of oranges to decrease the prep time - yummmmmmmmmm!
Lovely combination of textures and flavors. Needs to be plated before service but can be done beautifully. Use a mandoline for the jicama so you can have perfect matchsticks. Was a nice way to have summery flavors in winter.
Great combination of taste with texture. Serve this as a salad with chicken enchilada's.
Nice idea, but I had to triple the amounts of curry and cumin before it matched my taste. I made this in a bowl (for a potluck) rather than the suggested presentation -- if you do that, make half the normal amount of dressing, or the salad is too liquidy. The 45-minute prep time is a little on the short side -- the oranges take a long time to cut up. That said, it's pretty tasty and has a nice combination of textures.
Very good, and easy. I didn't have curry powder, and substituted cayenne pepper, which gave it a nice flavor.
I thought this salad was incredible. What a combination of flavors and textures. Just right for warm weather and not filling.
This salad tastes great, but removing the skin from each section of orange when you're using three oranges takes way too long at least for my unskilled hands. The dressing is really tasty.
This citrus salad is also sold by street vendors and in local markets, when the fruit is in season. In Mexico, jicama is in season from November to January. One of the ingredients used in Yucatan to make the Xec Jicama and Citrus salad is the Bitter Seville orange, which is really hard to find here in the USA. I usually substitute it with a mix of orange and grapefruit, with a little squirt of lime juice.