JICAMA STICKS WITH CHILI-LIME DIP
This crunchy, juicy vegetable is ideal for pairing with a zesty dip.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- In a small bowl, place sour cream, lime zest and juice, chili powder, and chopped scallions. Season with salt and pepper; mix to combine. Transfer to serving dish, and garnish with sliced scallions, if desired. Serve with jicama sticks.
Nutrition Facts : Calories 117 g, Fat 4 g, Fiber 8 g, Protein 3 g
JICAMA AND CILANTRO DIP
Jicama is a mildly sweet and nutty root vegetable with a pleasant crunch. It's most often used raw in crudite platters or salads and slaws.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a food processor, place cilantro, 1/2 cup sour cream, 1 tablespoon lime juice, and sugar; season with salt and pepper. Process until smooth, 3 minutes. Transfer to a bowl, and stir in remaining sour cream. Add more lime juice, and garnish with cilantro leaves, if desired. Serve with jicama sticks.
Nutrition Facts : Calories 123 g, Fat 5 g, Fiber 7 g, Protein 3 g
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
JICAMA AND PINEAPPLE SALAD WITH CILANTRO VINAIGRETTE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk first 5 ingredients in small bowl to blend. Season to taste with salt and pepper. Combine jicama, red bell pepper, pineapple and cilantro leaves in large bowl. Add dressing and toss to coat.
SPICY JICAMA SALAD WITH TANGERINE AND CILANTRO
Provided by Food Network
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large nonreactive bowl, combine the jicama with the orange, lime, ad grapefruit juices, and the salt. Toss to mix and let sit, covered at room temperature for 1 hour.
- About 15 minutes before serving, add the olive oil, apple, tangerines and cilantro to the bowl and toss thoroughly. Toss the mixture every few minutes until serving time. Season with the ground chile, taste for seasoning and toss again before serving. Scoop some salad into each lettuce and serve.
JICAMA SALAD WITH CILANTRO AND CHILES
Jicama is a round root vegetable with brown skin that has a crisp, slightly sweet taste. Adapted from Vegetarian Times magazine!
Provided by Sharon123
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Whisk lime juice, oil, sugar, salt and hot pepper sauce together in a large bowl.
- Trim peel and pith from oranges. Cut in half lengthwise, then slice into thin half moons.
- Add orange slices and remaining ingredients to dressing. Toss to coat. Season to taste with salt and pepper. Cover, and chill 1 hour or overnight. Serve on a bed of lettuce, garnished with additional orange slices.
Nutrition Facts : Calories 171.2, Fat 7.1, SaturatedFat 1, Sodium 158.4, Carbohydrate 26.9, Fiber 9.6, Sugar 11.9, Protein 2.4
JICAMA WITH CILANTRO AND GREEN BELL PEPPER DIP
Steps:
- Puree all ingredients except jicama in processor until smooth. Transfer to bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.) Serve with jicama.
JICAMA SALAD WITH ORANGE AND CILANTRO
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel and cut in half lengthwise: 1 small jicama (about 1/2 pound).
- Cut into 1/4-inch-thick slices. Cut the slices into 1/4 -inch-wide sticks.
- Peel with a sharp knife down to the flesh, removing all the rind and membrane: 2 oranges.
- Slice into 1/4 -inch-thick rounds and remove the seeds. Arrange the jicama and orange slices on a plate. Sprinkle with: A pinch of paprika or spicy chile powder (ancho or guajillo).
- Make a dressing by whisking together: Juice of 1 lime, Salt, 2 tablespoons extra-virgin olive oil.
- Pour over the jicama and oranges. Sprinkle with: 1 to 2 tablespoons chopped cilantro.
- Add 1/4 cup sliced radishes. Taste and add more lime juice if needed.
DILLICIOUS JICAMA DIP
I love jicama dipped in creamy vegetable dip, and thought Why Not just make the crispy jicama part of the creamy dip? It is So Good this way and couldn't be easier. Serve the dip with fresh veggie spears or spread on crackers. Oh Yum!
Provided by Debs Recipes
Categories < 15 Mins
Time 5m
Yield 2 1/2 cups, 20 serving(s)
Number Of Ingredients 10
Steps:
- Blend together sour cream, mayonnaise, and creme fraiche.
- Stir in seasonings, jicama, green onions, and pimento.
- Cover and refrigerate at least 1-2 hours to blend flavors.
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- Using a sharp knife, remove the top and bottom end. Starting from top to bottom, run the knife under the skin, keeping as much flesh intact as possible. Continue to turn and peel until the skin is removed. Flip to the other side to remove the remaining peel.
- 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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