Jicama Peanut Salad Food

MANGO, JICAMA AND RADISH SALAD WITH PEANUT DRESSING

Steps:

• In a medium bowl, whisk the peanut butter and lime juice until smooth. Add the brown sugar, vegetable oil and some salt and whisk until combined. Add enough water to thin the sauce and give it a dressing-like consistency, about 2 to 3 tablespoons.
• Place the radishes, greens, mangoes, jicama and cilantro in a large bowl and toss together.
• Drizzle with the dressing, toss using tongs to coat and serve.

JICAMA SLAW WITH PEANUTS

Steps:

• In a large bowl, combine the first five ingredients. Stir in tangerines and cilantro. Chill until serving. Just before serving, stir in peanuts.

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:

• Peel 1 jicama (1 1/4 pounds) and cut into thin matchsticks. Cut 4 radishes into matchsticks. Whisk 3 tablespoons olive oil, 2 tablespoons lemon juice, 2 teaspoons agave syrup, 1/2 teaspoon kosher salt and a pinch of cayenne pepper in a large bowl. Add the jicama, radishes, 1 sliced scallion and 2 tablespoons each chopped cilantro and mint; toss. Season with salt.

JíCAMA, CARROT, AND PEANUT SALAD

Steps:

• In a small heavy skillet dry-roast red pepper flakes over moderate heat, stirring, until fragrant, about 2 minutes. Transfer pepper flakes to a bowl and toss together with remaining ingredients and salt to taste.

JICAMA PEANUT SALAD

Steps:

• Peel and julienne the jicama (don't grate it or it will be a soggy mess).
• Put the peanuts in a zip bag and smash them with a can or mallet a couple of times.
• Boil sugar and vinegar until sugar dissolves and let cool a bit and add crushed red pepper flakes.
• Chop cilantro.
• Mix jicama, 1 - 1 1/2 bunch cilantro and red peppers and toss with sugar/vinegar mixture.
• Take remaining cilantro and sprinkle over salad, top with peanuts.

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.

ROASTED BEET & JICAMA SALAD WITH JALAPENO PEANUT DRESSING

Steps:

• Preheat oven to 400ºF. Gently wash beets; pierce in several places with fork. Place beets and onions in center of large sheet of heavy-duty foil. Drizzle with 2 Tbsp. of the dressing. Bring up foil sides. Double fold top and both ends to seal packet, leaving room for heat circulation inside. Place on 15x10x1-inch baking pan. Bake 45 min. or until beets are tender. Remove packet from oven. Let stand 5 min. Cut slit in foil to release steam before opening. Let beets stand in foil until cooled. To peel, gently rub skins with cloth or paper towel until skins are removed. Cut beets into wedges; set aside.
• Meanwhile combine remaining dressing, jalapeno pepper, 1/4 cup of the peanuts and lime juice in blender; cover. Blend until smooth; set aside.
• Arrange jicama on serving platter; top with beet and onion mixture. Drizzle with dressing mixture. Sprinkle with cilantro and remaining chopped peanuts. Garnish with lime wedges.

ORANGE AND PEANUT SALAD

Steps:

• Peel, section and remove membranes from oranges.
• In a large bowl, combine lettuce, orange sections, red onion and peanuts.
• In a blender combine remaining ingredients and blend on medium speed until smooth and creamy.
• Pour dressing over salad and toss.

JICAMA SALAD

Steps:

• Combine the jicama, peppers, zucchini, and carrot with the oil, lime juice and cayenne pepper. Toss to mix well.
• May be refrigerated for several hours before serving. Add the salt just prior to serving.