Picante Jícama And Roasted Carrot Salad With Creamy Basil Dressing Food

JICAMA-CARROT SLAW

Jicama-Carrot Slaw image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 0

Ingredients

Steps:

Combine 3 tablespoons each lime juice and finely chopped dates or currants and 2 tablespoons vegetable oil in a large bowl; let stand 10 minutes. Cut 1 medium carrot and 1 pound peeled jicama into matchsticks. Add the vegetables to the date mixture, season with salt and toss to coat. Stir in some torn mint.

SWEET AND CRUNCHY JICAMA SALAD

Sweet and Crunchy Jicama Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

3 tablespoons fresh lemon juice
3 tablespoons olive oil
2 tablespoons chopped fresh Italian parsley
1 tablespoon honey, such as wildflower
1 teaspoon kosher salt
1 large jicama (1 to 1 1/2 pounds), peeled and cut into thin matchsticks
1 large carrot, peeled and cut into thin matchsticks
1 Honeycrisp apple, cut into thin matchsticks
1/4 cup toasted sesame seeds

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.

JíCAMA, CARROT, AND PEANUT SALAD

Jícama, Carrot, and Peanut Salad image

Categories Salad Quick & Easy Low/No Sugar Wheat/Gluten-Free Peanut Carrot Fall Jícama Gourmet

Yield Serves 2

Number Of Ingredients 7

Ingredients

1/4 teaspoon dried hot red pepper flakes, or to taste
1 1/2 cups julienne strips of jícama or firm pear
1 1/2 cups julienne strips of carrot
1/4 cup chopped salted roasted peanuts
3 tablespoons fresh lime juice
2 tablespoons thinly sliced scallion greens
1/8 teaspoon ground cumin

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.

CREAMY COLESLAW

Creamy Coleslaw image

This is the freshest variation on slaw that I have seen in a long time. The ingredients are a bit out of the norm--jicama and cilantro to start with--but the crunch and flavor are to die for. There is enough of the familiar flavors to provide comfort--but your taste buds will love the change. I love all kinds of slaw, but this one tops my list! This recipe comes from Juan-Carlos Cruz (Calorie Commando/FoodTV). ("Cooking" time is chilling time).

Provided by SharleneW

Categories Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup apple cider vinegar
1/2 cup light mayonnaise
2 tablespoons poppy seeds
1/2 teaspoon celery salt
2 teaspoons hot sauce (I use Louisiana Hot Sauce)
1/2 cup chopped fresh cilantro leaves
2 cups shredded cabbage (about 1/4 head)
2 cups shredded carrots
1/2 cup green onion, thinly sliced
1 medium red bell pepper, thinly sliced
1 cup jicama, finely julienned (1 jicama about the size of a softball)
1 1/2 teaspoons salt
1/2 teaspoon crushed black pepper

Steps:

Combine vinegar, mayonnaise, poppy seeds, celery salt, and hot sauce in a small bowl, whisking until well blended.
In a medium bowl, toss together the cilantro, cabbage, shredded carrots, green onions, bell pepper and jicama.
Pour dressing over and toss until coated with dressing. Season with salt and pepper, to taste.
Cover and refrigerate for about an hour so slaw is thoroughly chilled and flavores blended.

Nutrition Facts : Calories 122.1, Fat 8.1, SaturatedFat 1.2, Cholesterol 7, Sodium 816.1, Carbohydrate 11.2, Fiber 3.6, Sugar 5.2, Protein 1.9

JICAMA Y ENSALADA ANARANJADA PICANTE (SPICY ORANGES & JICAMA

Jicama Y Ensalada Anaranjada Picante (Spicy Oranges & Jicama image

I love sweet and spicy combinations and this fruit salad is one of those great pairings. Salad should chill for about 2 hours before serving so plan ahead.

Provided by NcMysteryShopper

Categories Oranges

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 small navel oranges
1 red onion, thinly sliced
1 cup jicama, cut into sticks (3 by 1/2 inches)
1/2 cup cilantro, chopped
salt, to taste
1 red jalapeno chile, seeded and diced
cayenne pepper
6 cups mixed salad greens, tossed with vinaigrette (optional)

Steps:

Remove orange sections from membranes.
Toss orange slices, onion slices and jicama, sprinkle with cilantro and jalapeno and season with salt and cayenne.
Cover and refrigerate the salad for about 2 hours.
Serve cold on chilled plates or on a bed of mixed greens that have been tossed with a vinaigrette, such as citrus or balsamic.

Nutrition Facts : Calories 85.5, Fat 0.3, Sodium 3.5, Carbohydrate 21.5, Fiber 4.5, Sugar 13.2, Protein 1.7

CREAMY PICANTE DRESSING

Creamy Picante Dressing image

This is great as a dip for shrimp or fries, a topping for baked potatoes, or a dressing for a salad. From an old, wrinkled magazine clipping...

Provided by loof751

Categories Low Protein

Time 5m

Yield 1 1/2 cups, 8 serving(s)

Number Of Ingredients 4

Ingredients

1/2 cup sour cream (light is ok)
1/2 cup mayonnaise (light is ok)
1/2 cup picante sauce
1/2 teaspoon ground cumin

Steps:

Combine all ingredients and mix well. Serve chilled.

CREAMY BASIL DRESSING

Creamy Basil Dressing image

Provided by Jesus Gonzalez

Categories Blender Food Processor Citrus Garlic Herb Onion No-Cook Vegetarian Yogurt Salad Dressing

Yield Makes about 3/4 cup (about 12 servings)

Number Of Ingredients 8

Ingredients

1/2 cup plain low fat or non-fat yogurt
2 tablespoons white balsamic vinegar
1 tablespoon freshly squeezed lemon juice
2 tablespoons fresh basil leaves, roughly chopped plus 2 tablespoons sliced lengthwise into 1/4-inch strips
3/4 teaspoon shallots, chopped (about 1/4 small shallot)
1/4 teaspoon garlic, chopped (about 1/2 clove)
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper

Steps:

In blender or food processor, combine yogurt, vinegar, lemon juice, chopped basil, shallots, garlic, salt, and pepper and pureé until very smooth, 1 to 2 minutes.
Stir in sliced basil and serve.

JICAMA SALAD WITH CARROT SHREDS AND CITRUS DRESSING

Jicama Salad With Carrot Shreds and Citrus Dressing image

Make and share this Jicama Salad With Carrot Shreds and Citrus Dressing recipe from Food.com.

Provided by dicentra

Categories Oranges

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb jicama, peeled
1 small carrot, peeled and finely shredded
1/4 cup orange juice
1 tablespoon fresh lime juice
1 teaspoon rice vinegar
1 tablespoon olive oil
1 tablespoon chopped fresh cilantro
1/4 teaspoon salt

Steps:

Cut jicama into julienne strips. Put in a medium bowl.
Add carrot shreds and toss.
In a jar with a tight fitting lid, combine orange juice, lime juice, vinegar, olive oil, cilantro and salt.
Cover and shake well. Pour dressing over salad and toss. Serve cold.

Nutrition Facts : Calories 57.4, Fat 2.4, SaturatedFat 0.3, Sodium 106, Carbohydrate 8.8, Fiber 4, Sugar 2.7, Protein 0.7

PICANTE JíCAMA AND ROASTED CARROT SALAD WITH CREAMY BASIL DRESSING

Picante Jícama and Roasted Carrot Salad with Creamy Basil Dressing image

Provided by Jesus Gonzalez

Categories Citrus Fruit Nut Vegetable Roast Vegetarian Basil Carrot Healthy

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

nonstick cooking spray
16 small carrots, trimmed, or 8 large carrots, peeled and cut into 3-inch pieces
1/2 cup (2 1/2 ounces) pine nuts
1 small jicama*, peeled and cut into 1/8-inch matchsticks (about 1 1/3 cups)
2 tablespoons plus 2 teaspoons freshly squeezed lime or lemon juice (from about 1 medium lemon or 2 medium limes)
2 teaspoons mild chile powder
1/8 teaspoon ground cayenne pepper (optional)
4 cups mixed baby greens
8 leaves Belgian endive, radicchio, or red leaf lettuce (from 1 head)
8 orange slices, peeled and seeded
4 fresh figs, sliced in half (optional)
1/4 cup creamy basil dressing
*Use a paring knife, rather than a peeler, to peel the jicama, and be sure to remove the tough, fibrous flesh just below the skin.

Steps:

Preheat oven to 350° F. Spray large rimmed baking sheet with nonstick cooking spray. Spread carrots on sheet, then very lightly spray carrots. Roast until tender, 30 to 40 minutes. Let cool.
In dry skillet over moderate heat, toast pine nuts, stirring constantly, until fragrant and light golden brown, 2 to 3 minutes. Immediately transfer to plate and let cool.
In small bowl, toss jicama with lemon or lime juice, chile powder, and cayenne, if using.
To serve, divide mixed baby greens among 4 salad plates and top each with 4 carrots. Mound 1/3 cup jicama atop each portion. Sprinkle each salad with 2 tablespoons pine nuts and garnish each plate with 2 endive, radicchio, or red-leaf lettuce leaves; 2 orange slices; and 2 fig halves, if using. Drizzle 1 tablespoon basil dressing over each salad and serve immediately.

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