Jicama Carrot And Ginger Salad Food

JICAMA SALAD WITH GINGER LIME DRESSING

Steps:

• Beat olive oil, lime juice, lime zest, ginger, honey, sesame oil, and salt together in a bowl with a hand mixer until dressing is thick and creamy.
• Stir jicama, carrots, pea shoots, avocado, quinoa, and cilantro together in a large bowl; pour dressing over the top and toss to coat.

SWEET AND CRUNCHY JICAMA SALAD

Steps:

• In a large bowl, whisk together the lemon juice, olive oil, parsley, honey and salt. Add the jicama, carrots, apple and sesame seeds. Toss well to coat everything in the dressing. Let the salad sit for 30 minutes at room temperature to allow the flavors to combine and the vegetables to soften slightly.

JICAMA, CARROT, AND GREEN APPLE SLAW

Steps:

• Place the cabbage, jicama, radish, apple, carrot, pear, and cilantro into a mixing bowl. Sprinkle with olive oil, orange juice, lime juice, salt, and pepper. Toss until evenly blended and serve.

JICAMA AND CARROT SLAW

Steps:

• Whisk together pineapple juice, lime juice, and oil. Add salt, pepper, and coriander.
• Slice off rough outer skin from jicama and peel carrots. Using a sharp knife, cut jicama and carrots into matchsticks, about 3 inches long, and 1/8 inch thick, or shred vegetables in a food processor. Combine jicama and carrots in a large bowl and add dressing. Toss well and adjust seasoning with more salt and pepper. Serve immediately.

JICAMA APPLE SALAD

Steps:

• Prep jicama: Cut jicama and apple into matchstick size pieces, set aside in medium bowl
• Roughly chop cilantro and add to the jicama/apple mixture
• Serve: Add lime juice, olive oil, and salt to the bowl, combine and enjoy!

JICAMA - APPLE SALAD

Steps:

• Peel jicama and cut into chunks.
• Wash apple, core and cut into chunks.
• Wash carrot, peel if needed, cut into chunks.
• Add above chunks to food processor and pulse until desired texture is reached (3-5 pulses should do it).
• Transfer to bowl and set aside.
• Combine remaining ingredients, whisk until smooth.
• Taste for desired seasoning, adjust accordingly.
• Pour over vegetable mixture and toss.
• May be served immediately or refrigerate and let flavors meld.

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.

JICAMA, CARROT AND GINGER SALAD

Steps:

• In a small bowl, whisk together lime zest, lime juice, cayenne and salt.
• In a large bowl, toss together jicama, carrots and ginger. Pour lime mixture over salad and toss to coat.
• Gently fold in orange segments. Taste and adjust seasonings and serve.

GRAPEFRUIT AND JíCAMA SALAD

Steps:

• Place cabbage in a bowl and cover with salted water. Set aside. Combine soy sauce, vinegar, sugar, garlic, chile, and lime juice. Add more lime juice to taste.
• In a large bowl, combine jicama, carrot, and oil. Drain cabbage and crush it a bit between your hands. Toss cabbage with jicama mixture, then with soy dressing. Add salt and pepper to taste. Divide among 4 plates and top with with mint, nuts, and grapefruit. Serve.