Chile Dusted Oranges Jícama And Cucumber Food

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JICAMA-ORANGE SALAD



Jicama-Orange Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

4 oranges
1/4 teaspoon ancho chili powder
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
Juice of 1 lime
1 medium jicama, peeled and diced
3 scallions, chopped
2 tablespoons fresh cilantro
Seeds of 1/2 pomegranate

Steps:

  • Peel and segment the oranges with a paring knife (see page 52). Squeeze the empty membranes over a large bowl to release the juices.
  • Whisk the chili powder, salt and pepper to taste, the olive oil and lime juice into the orange juice. Toss in the orange segments and jicama. Before serving, add the scallions, cilantro and pomegranate seeds.

CHILE-DUSTED ORANGES, JíCAMA, AND CUCUMBER



Chile-Dusted Oranges, Jícama, and Cucumber image

Categories     Fruit     Vegetable     No-Cook     Quick & Easy     Low/No Sugar     Orange     Cucumber     Summer     Raw     Gourmet

Yield Makes 8 hors d'oeuvre servings

Number Of Ingredients 4

4 navel oranges
1 small jicama (1 lb), peeled and quartered lengthwise
1/2 seedless cucumber (usually plastic-wrapped), peeled and halved lengthwise
Cayenne to taste

Steps:

  • Cut off peel and white pith from 3 oranges with a sharp knife. Cut peeled fruit in half lengthwise, then cut crosswise into 1/4-inch-thick slices. Cut remaining orange in half crosswise, then cut each half into 6 to 8 wedges for squeezing.
  • Cut jicama wedges and cucumber crosswise into 1/4-inch-thick slices.
  • Squeeze juice from 4 to 6 orange wedges into a bowl, then add jicama, cucumber, and salt to taste and toss well. Season orange slices with salt and arrange on a platter with jicama and cucumber. Lightly sprinkle with cayenne.
  • Serve with remaining orange wedges.

JíCAMA, CUCUMBER, AND CHILE SLAW



Jícama, Cucumber, and Chile Slaw image

Categories     Salad     Side     No-Cook     Vegetarian     Quick & Easy     Low Sodium     Cucumber     Summer     Gourmet     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Serves 2 as a side dish

Number Of Ingredients 7

1/2 English cucumber
a 1/4-pound piece jícama
2 medium carrots
2 1/2 tablespoons seasoned rice vinegar
3 tablespoons chopped fresh cilantro sprigs
1 tablespoon vegetable oil
1/4 teaspoon Asian chili paste, or to taste

Steps:

  • Seed cucumber and peel jícama. Cut cucumber, jícama, and carrots into 1 1/2-inch-long thin strips. Toss vegetables together with remaining ingredients and season with salt and pepper.

JICAMA WITH ORANGE, CUCUMBER, MANGO, RED CHILE & LIME



Jicama With Orange, Cucumber, Mango, Red Chile & Lime image

I adopted this recipe after Mean Chef (IHHDRO) left the site. The comments from my original review stated, " This salad is an excellent blend of flavors. I used a diced red pepper instead of the red jalapeno and upped the cayenne just a bit in order to balance out the heat. It was fabulous. This is a wonderful summer side dish." This is great for cookouts or just simple summer meals. We love this salad.

Provided by Ms B.

Categories     Southwestern U.S.

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 medium jicama, julienned
2 small cucumbers, seeded and sliced
3 seedless oranges, sectioned
1 mango, peeled and sliced
1/3 cup lime juice
3 red jalapeno chiles, cut into rings
2 teaspoons ground red pepper
salt
cilantro, chopped

Steps:

  • Mix vegetables with lime juice and let sit 20 minutes.
  • Pile on platter, sprinkle with salt, chile powder, cilantro and jalapeno rings.

ENSALADA XEK (JICAMA AND MANDARIN ORANGE SALAD)



Ensalada Xek (Jicama and Mandarin Orange Salad) image

Refreshing salad served during a visit to Merida, Yucatan Peninsula, Mexico. Ingredients are sold in the Central Market in Merida in little bags that you take home and toss together. "Xek" in Maya means something like "hodge-podge".

Provided by Member 610488

Categories     Oranges

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs jicama, peeled and cut into julienne strips
1 lime
1/4 cup sour orange juice
1 small cucumber, peeled, seeded and coarsely diced
5 mandarin oranges, peeled, sectioned and seeds removed
3 small dried chilies, finely chopped
3 tablespoons cilantro, chopped
salt

Steps:

  • Peel jicama. The skin of this root vegetable will peel right off after you insert a knife between the skin and the flesh. Remove any traces of brown or remaining skin with a vegetable peeler. To keep the vegetable from discoloring as you work, rub liberally with lime juice. Cut jicama into julienne strips.
  • Toss in a large bowl with the orange juice.
  • Peel cucumber, seed and dice.
  • Meanwhile, peel oranges and separate into sections, removing any seeds.
  • Toss oranges and cucumber with jícama. Add chile and cilantro.
  • Toss and check for seasonings. Refrigerate until ready to serve.

Nutrition Facts : Calories 147.6, Fat 0.7, SaturatedFat 0.1, Sodium 11.7, Carbohydrate 36.1, Fiber 11.3, Sugar 17.7, Protein 2.9

NO-FAT ORANGE, CUCUMBER AND JICAMA SALAD



No-Fat Orange, Cucumber and Jicama Salad image

This no-fat salad is a refreshing change of taste in the winter, and a cooling treat in the summer. Be sure to give it plenty of time to combine flavors in the refrigerator, and stir occasionally to distribute seasonings.

Provided by EdsGirlAngie

Categories     Oranges

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cucumber, seeded and chopped
2 medium oranges, peeled, bitter white pith removed, cubed
1 1/2 cups jicama, peeled and cubed
4 green onions, cliced
8 tablespoons lime juice
4 tablespoons orange juice
3/4 teaspoon chili powder (I prefer more)
1/2 teaspoon salt
1 -2 teaspoon dried mint or 2 tablespoons of fresh mint, chopped

Steps:

  • Combine cucumber, oranges, jicama and green onions in a glass bowl.
  • Combine juices, chili powder and salt; pour over salad ingredients.
  • Sprinkle mint over the salad; toss, cover and chill, preferably overnight, mixing occasionally.

Nutrition Facts : Calories 54.5, Fat 0.2, SaturatedFat 0.1, Sodium 201.8, Carbohydrate 13.5, Fiber 3.4, Sugar 6.9, Protein 1.4

ORANGE, CUCUMBER AND JICAMA SALAD



Orange, Cucumber and Jicama Salad image

Make and share this Orange, Cucumber and Jicama Salad recipe from Food.com.

Provided by Dancer

Categories     Oranges

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

1 head romaine lettuce
2 navel oranges, peeled and thinly sliced
1 cucumber, peeled and sliced
1 small red onion, sliced into rings
3/4 cup chopped peeled jicama
1 small red pepper, seeded,de-ribbed,and diced
1/3 cup olive oil or 1/3 cup canola oil
3 tablespoons white wine vinegar
1/2 teaspoon crumbled dried oregano
salt & freshly ground black pepper

Steps:

  • Tear the romaine into bite-sized pieces and place in a salad bowl.
  • Arrange the oranges, cucumber, onion, jicama, and pepper on top.
  • Mix together the oil, vinegar, oregano, and salt and pepper.
  • Pour this dressing over the salad and mix lightly.

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