JíCAMA, RADISH, AND PEPITA SALAD
Categories Salad Vegetable Appetizer Side No-Cook Picnic Backyard BBQ Radish Summer Jícama Lettuce Seed Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Whisk first 5 ingredients in small bowl. Season dressing with salt and pepper. Toss lettuce, jicama, and radishes in large bowl. Add dressing and toss to coat. Divide salad among 4 plates. Sprinkle with pumpkin seeds and cheese and serve.
WHITE RADISH AND JICAMA SALAD
Provided by Florence Fabricant
Categories easy, quick, salads and dressings, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Combine the white radish and jicama. Toss with the vinegar and sesame oil. Mix in the scallions.
- Just before serving, remove the stems from the coriander and coarsely chop the leaves. Fold into the salad and serve.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 9 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 17 milligrams, Sugar 1 gram
MANGO, JICAMA AND RADISH SALAD WITH PEANUT DRESSING
Provided by Ingrid Hoffmann
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
SWEET AND CRUNCHY JICAMA SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
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, RADISH AND MANGO SALAD
From June 2011 All You. For this recipe you can swap celery for jicama and apple (Granny Smith might work best) for mango. In addition the radish could be replaced by another raw crunchy veggie.
Provided by tomsawyer
Categories Mango
Time 30m
Yield 1 salad, 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together 2 T lime juice, mustard, salt and pepper, oil and shallot.
- Using a sharp knife, cut the ends off of the jicama and peel by cutting top to bottom.
- Make matchstick size pieces out of the jicama and toss with remaining lime juice.
- Just before serving, add jicama, radishes, and mango in bowl with the dressing.
- Toss well to coat.
- Line a serving platter with lettuce leaves, if desired, and pile salad in center.
- Sprinkle with parsley and serve.
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対象人数 4合計時間 15 分
- Toss lettuce, jicama, and radishes in large bowl. Add dressing and toss to coat. Divide salad among 4 plates. Sprinkle with pumpkin seeds and cheese and serve.
- Pumpkin seeds, indigenous to North America, are also called pepitas, and can be found at many supermarkets. Queso fresco (sometimes labeled queso blanco) and cojita are both Mexican cheeses that can be found at some supermarkets and Latin markets. In a pinch, substitute feta cheese.
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