Jicama Salad Mexico Food

MEXICAN JICAMA SALAD

Steps:

• Julienne the jicama, beets, and carrots. Mix together in a large bowl.
• Drain the mandarin oranges, reserving liquid. Add the orange segments to the jicama mixture.
• Remove the zest of 1 lime and set aside. Juice the limes, which should yield about 3 tablespoons Whisk up the lime juice and the zest with 1/4 cup of the mandarin orange liquid. While whisking, drizzle in the oil to make smooth vinaigrette. You could get away with a little less oil here if that's a concern. Check the flavour of the vinaigrette; if it's too sour for your tastes, add a little honey or agave nectar to take the lime edge off.
• Pour the vinaigrette over jicama mixture. Add in the cilantro and toss to coat. Season to taste with salt and pepper.
• Transfer the salad to a platter or serving bowl and sprinkle with the 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.

JICAMA SALAD (MEXICO)

Steps:

• Peel, then slice the jicama in half length-wise and cut it into julienne "sticks" 2-inch by 1/8-inch.
• Split the zucchini in half and cut it into 2-inch by 1/8-inch julienne "sticks".
• Peel, halve and slice the carrot into 2-inch by 1/8-inch julienne "sticks".
• Cut the red onion into 1/8-inch half moons.
• Combine the vegetables into a salad bowl.
• In a small bowl combine the oil, vinegars, honey, salt , cayenne and cilantro.
• Add the dressing to the vegetables and toss to mix well.

WATERMELON JICAMA SALAD

Steps:

• Combine melon, jicama, onion and jalapenos in a bowl and set aside.
• In a separate cup, combine remaining ingredients and mix thoroughly with a whisk.
• Pour dressing over salad ingredients and refrigerate. Chill for at least 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 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.

JICAMA SALAD

Steps:

• In a serving bowl, combine the jicama, cucumber and orange segments.
• Whisk together the remaining ingredients and pour over jicama mixture; place in refrigerator and chill for 1 hour prior to serving.

MEXICAN JICAMA FRUIT SALAD

Steps:

• Peel jicama and pears. Core pears if using fresh or drain & pat dry with paper towels if using canned.
• Cut into julienne strips. Cut grapes in half. Place jicama, pears and grapes in medium serving bowl.
• Sprinkle with lemon juice. Stir gently.
• Add Splenda, fat free half & half and cinnamon. Gently stir until well blended. Cover and chill 1 to 4 hours( I stir once during the chilling).
• Before serving, stir. You may serve in individual bowls or drain the sweet dressing from the jicama/fruit and serve on plates with lettuce leafs for the base. Jicama is juicy, full of water and also crunchy so there will be dressing to eat with a spoon.