Jicama Confetti Salad Food

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 SALAD

Steps:

• Pare the Jicama; cut lengthwise into 8 wedges; cut wedges crosswise into 1/8" slices.
• Cut cucumber lengthwise and scoop out the seeds.
• Cut halves crosswise into 1/8"slices.
• Combine Jicama, Cucumber And Onion in a large bowl.
• Toss lightly.
• Mix lime juice, lime rind,garlic, salt, and chili in a small bowl.
• Gradually add oil continuously whisking until thoroughly blended.
• Pour dressing over Jicama mixture, toss lightly to evenly coat the salad.
• Refrigerate 1-2 hours , covered, to blend the flavors.
• Just before serving line a shallow salad bowl with the lettuce leaves and spoon salad on top.

CONFETTI JICAMA SALAD

Steps:

• In a large bowl, combine the jicama, cucumber, peppers and onions. , In a small bowl, whisk the cilantro, jalapeno, lime juice, juice concentrate, oil, garlic and seasonings. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour. Stir before serving.

ROASTED CORN, JICAMA AND MANGO SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Put the ears of corn on a baking sheet and place in the oven for 45 minutes. Remove and let cool. When the corn has cooled, shuck it and stand it on end. Using a sharp knife, run the blade down the cob to cut the kernels off. Rotate the cob and repeat until all the kernels have been cut off.
• Combine the jicama, mango, red onion and cilantro in a large mixing bowl. Add the cooled corn, and toss with the vinaigrette. Chill until ready to serve.
• In a large bowl combine the lime juice, orange juice, orange zest, sugar and hot sauce. Whisk together and slowly add the olive oil, whisking as you go. Add salt and pepper, to taste, and cilantro and whisk until combined.

JICAMA CONFETTI SALAD

Steps:

• Combine jicama, red onions, carrots, red bell pepper, celery, and green onion in a large bowl. Sprinkle white sugar over the vegetables, stir well, and refrigerate for 20 to 30 minutes.
• Combine rice wine vinegar, oil, fish sauce, honey, lime juice, and Sriracha in a jar with a lid. Close the lid and shake vigorously. Season vinaigrette with salt and pepper.
• Remove salad ingredients from the refrigerator, sprinkle with minced almond slices and cilantro, and toss with the vinaigrette. Garnish with cilantro leaves and serve.

JICAMA SALAD

Steps:

• In a medium bowl toss all ingredients together. Serve as a garnish.

20 BEST WAYS TO COOK JICAMA

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a jicama recipe in 30 minutes or less!

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.

MANGO, JICAMA, AND CORN SALAD

Steps:

• Cook the corn in a pot of boiling water for 2 minutes.
• Remove from water and let cool.
• Harvest about 4 cups of corn kernels from the ears.
• Place in a medium bowl.
• Add remaining ingredients and toss just to combine.
• Season with salt and pepper, to taste.
• Cover and chill 2 hours before serving.

JICAMA FRUIT SALAD

Steps:

• Combine jicama, mangos, orange, and cucumber in a bowl. Add lime juice and sprinkle with chili-lime seasoning. Toss to coat.

JICAMA AND BLACK BEAN SALAD

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, whisk dressing ingredients until blended. Pour over bean mixture; toss to coat. Refrigerate, covered, at least 1 hour. Stir before serving. If desired, sprinkle with cilantro.

JICAMA SALAD DRESSING

Steps:

• Whisk together all except cilantro. Just before serving over jicama/vegetable salads, add cilantro. Toss salad and allow to sit in fridge for at least 1/2 hour.