JICAMA SALAD WITH CUCUMBER AND LIME
A nice change from the standard green salad, this crunchy jicama side dish incorporates chopped cucumber, freshly squeezed lime juice and a dash of salt and spice. The longer the salad sits, the more flavorful it becomes. A perfect compliment to fresh grilled fish or a plate of black beans and rice.
Time 1h10m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Put lime juice, chile powder, cucumbers, jicama, cayenne, and salt into a large bowl and toss well.
- Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 70 calories, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 300 milligrams, Carbohydrate 17 grams, Protein 2 grams
SUMMER CUCUMBER JICAMA SALAD
This is a really great cucumber salad that's light and flavorful and makes a great starter! Tastes fine as it is, but can be salted and peppered to taste, if desired. Just remember to add all ingredients and mix before adding in the tomatoes, as they are extremely delicate and do not withstand stirring very well once they are cut.
Provided by jerecar
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Peel cucumber, alternating rows so that thin green strips of peel are left. Slice cucumber into thin rounds.
- Stir cucumber, jicama, lemon zest, and lemon juice together in a bowl until salad is evenly mixed. Gently fold tomatoes into salad.
Nutrition Facts : Calories 46.2 calories, Carbohydrate 10.9 g, Fat 0.4 g, Fiber 3.5 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 10.9 mg, Sugar 2.1 g
CRUNCHY JICAMA AND MANGO SALAD WITH CHILE AND LIME
Provided by Tyler Florence
Categories appetizer
Time 15m
Yield about 6 servings
Number Of Ingredients 7
Steps:
- Peel and cut the jicama into long thin strips. Slice the cucumbers in half, scoop out the seeds and then cut into strips similar in size to the jicama strips. Peel the mangoes, cut the cheeks off, then slice into wedges. Combine all the ingredients in a large mixing bowl with the chopped cilantro, powdered chile and lime juice. When ready to serve, season with a little salt and garnish with fresh cilantro sprigs.
WATERMELON, CUCUMBER, AND JíCAMA SALAD
Steps:
- Toss together all ingredients in a serving bowl. Serve immediately.
CUCUMBER AND JICAMA SLAW
A chili-spiced slaw of julienned cucumber and jicama pairs well with pork tacos, fajitas, or grilled shrimp.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Cut English cucumber into 3-inch lengths, then thinly slice lengthwise, avoiding center. Cut slices into matchsticks. Peel jicama and thinly slice. Working with several slices at a time, stack and cut lengthwise into matchsticks. In a bowl, toss jicama, cucumber, honey, and fresh lime juice until combined. Season with salt and chili powder.
Nutrition Facts : Calories 51 g, Fiber 5 g, Protein 1 g
JICAMA CUCUMBER SALAD
Cool as a cuke and crunchy with jicama, this summery salad dressed with a splash of lime juice is a favorite with Debi Williams of Westminster, Colorado. "It's especially great as a side with all kinds of Mexican foods," she says.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the jicama, cucumber, onion and chilies. In a small bowl, whisk the remaining ingredients. Pour over jicama mixture; toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 96 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 376mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 6g fiber), Protein 1g protein. Diabetic Exchanges
JICAMA SALAD WITH CUCUMBER AND LIME
This recipe is a nice change from the typical green salad. A great salad for summer cookouts. Goes very well with spicy grilled beef dishes. The cook time is the standing time. This is a Whole Foods recipe that called for chili powder and I used this with ground chiptole powder.
Provided by PaulaG
Categories Vegetable
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium size bowl, mix all the ingredients together.
- Allow to stand at room temperature for 1 hour to allow the flavors to blend.
Nutrition Facts : Calories 79.2, Fat 0.3, SaturatedFat 0.1, Sodium 300.5, Carbohydrate 19.1, Fiber 9, Sugar 4.5, Protein 1.8
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 & CUCUMBER SALAD
I found this on FamilyFun.com when I was looking for a jicama recipe that my son would eat. The dressing is very light, not overpowering. Also, I didn't use all the dressing that the recipe made.
Provided by Chef.Jules
Categories Mango
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Peel the mango, jicama, and cucumber. Cut them into bite-size pieces and place them in a large bowl.
- Combine the lime juice, zest, and honey in a blender. Run the blender at low speed and slowly drizzle in the canola oil until the dressing is slightly thickened, then add salt to taste.
- Pour the vinaigrette over the mango mixture and toss to coat.
Nutrition Facts : Calories 329.4, Fat 27.5, SaturatedFat 2, Sodium 5.5, Carbohydrate 22.4, Fiber 5.2, Sugar 14.2, Protein 1.1
CUCUMBER, JICAMA, AND MANGO SALAD
Steps:
- Combine the vinegar, water, agave nectar, lime juice, and salt in a small saucepan over medium heat and bring to a gentle boil. Cook until the liquid is clear and slightly thickened, about 2 minutes. This should yield 1/4 cup of liquid. Refrigerate the dressing for 15 minutes.
- Quarter the cucumber lengthwise, remove the seeds, and slice crosswise into 1/2-inch pieces. Combine the cucumber, jicama, mango, and the cooled vinegar mixture in a bowl and stir well, then stir in the chopped mint.
- rebecca's notes
- If you're feeling intimidated by chopping up a jicama or want to save time, many markets have precut jicama available in the refrigerated area of the produce section.
- storage
- Store in an airtight container in the refrigerator for 5 to 6 days.
- nutrition information
- (per serving)
- Calories: 60
- Total Fat: 0.2g (0g saturated, 0g monounsaturated)
- Carbohydrates: 14g
- Protein: 0g
- Fiber: 2g
- Sodium: 100mg
JICAMA-CITRUS SALAD
Orange, grapefruit, and apple join crunchy jicama and cucumber in a salad.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 9
Steps:
- Working over a large bowl, carefully carve out sections of grapefruit and orange from membranes using a paring knife, letting sections fall into bowl and reserving membranes. Transfer juices to a small non-reactive bowl; squeeze membranes into bowl. Discard membranes.
- Add lime juice, cilantro, red pepper flakes, and salt to the small bowl with the juices; stir to combine. Add jicama, apple, and cucumber to the large bowl with the fruit. Pour juice mixture over fruit mixture. Gently toss to coat. Let salad stand for 10 minutes before serving.
Nutrition Facts : Calories 124 g, Fiber 10 g, Protein 3 g, Sodium 77 g
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