JICAMA-CARROT SLAW
Provided by Food Network Kitchen
Time 15m
Number Of Ingredients 0
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.
JICAMA-ORANGE SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Peel and segment the oranges with a paring knife (see page 52). Squeeze the empty membranes over a large bowl to release the juices.
- Whisk the chili powder, salt and pepper to taste, the olive oil and lime juice into the orange juice. Toss in the orange segments and jicama. Before serving, add the scallions, cilantro and pomegranate seeds.
HECK OF A JICAMA SALAD
Provided by Rachael Ray : Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place jicama in a bowl, sprinkle with salt and sugar, and add the juice of 1 lime. Let jicama stand 15 minutes. While jicama softens, work on the rest of your meal.
- Arrange romaine on a serving plate. Top romaine with jicama. Juice 1 lime into a small bowl, add cilantro and cumin. Whisk in extra-virgin olive oil in a slow stream. Pour dressing over salad and season with salt and pepper.
JICAMA AND CARROT SLAW
Two juices, pineapple and lime, are used for a dressing in this slaw.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Whisk together pineapple juice, lime juice, and oil. Add salt, pepper, and coriander.
- Slice off rough outer skin from jicama and peel carrots. Using a sharp knife, cut jicama and carrots into matchsticks, about 3 inches long, and 1/8 inch thick, or shred vegetables in a food processor. Combine jicama and carrots in a large bowl and add dressing. Toss well and adjust seasoning with more salt and pepper. Serve immediately.
ENSALADA XEK (JICAMA AND MANDARIN ORANGE SALAD)
Refreshing salad served during a visit to Merida, Yucatan Peninsula, Mexico. Ingredients are sold in the Central Market in Merida in little bags that you take home and toss together. "Xek" in Maya means something like "hodge-podge".
Provided by Member 610488
Categories Oranges
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel jicama. The skin of this root vegetable will peel right off after you insert a knife between the skin and the flesh. Remove any traces of brown or remaining skin with a vegetable peeler. To keep the vegetable from discoloring as you work, rub liberally with lime juice. Cut jicama into julienne strips.
- Toss in a large bowl with the orange juice.
- Peel cucumber, seed and dice.
- Meanwhile, peel oranges and separate into sections, removing any seeds.
- Toss oranges and cucumber with jícama. Add chile and cilantro.
- Toss and check for seasonings. Refrigerate until ready to serve.
Nutrition Facts : Calories 147.6, Fat 0.7, SaturatedFat 0.1, Sodium 11.7, Carbohydrate 36.1, Fiber 11.3, Sugar 17.7, Protein 2.9
JICAMA-ORANGE SALAD WITH CHIPOTLE VINAIGRETTE
Make and share this Jicama-Orange Salad with Chipotle Vinaigrette recipe from Food.com.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Arrange individual leaves of romaine on salad plates as bed for salad.
- Remove rind and pith from oranges, and slice across to expose the sections; about 1/4" each slice.
- Remove seeds as necessary.
- Spread oranges over lettuce in a fan pattern, sprinkling with jicama, olives, and cilantro leaves (flat leaf parsley may be used if you prefer).
- For the vinaigrette dressing, make a paste out of the chilies, salt, pepper, and garlic, by placing in a bowl and pressing with a flat mallet or other suitable utensil.
- Add fruit juices and olive oil, whisking together well.
- Pour over salad and serve.
Nutrition Facts : Calories 165.9, Fat 5, SaturatedFat 0.7, Sodium 382.9, Carbohydrate 30.7, Fiber 9.9, Sugar 17.7, Protein 3.9
RACHAEL RAY JICAMA, CARROT ORANGE-CHIPOTLE SLAW
Make and share this Rachael Ray Jicama, Carrot Orange-Chipotle Slaw recipe from Food.com.
Provided by trixie42
Categories Vegetable
Time 8m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Whisk the marmalade with orange juice, chipotle sauce, vinegar and oil. Cut the jicama into pieces to fit in the feeder of a food processor. Place shredder attachment blade in bowl and shred the jicama. Toss jicama and carrots with dressing and cilantro.
Nutrition Facts : Calories 194, Fat 12.3, SaturatedFat 0.9, Sodium 36.1, Carbohydrate 21.6, Fiber 5.4, Sugar 13.1, Protein 1.1
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