Best 5 Broccoli Jicama Salad Recipes
**Broccoli Jicama Salad: A Refreshing and Crunchy Delight**
In the realm of salads, the broccoli jicama salad stands out as a symphony of flavors and textures. This vibrant dish combines the tender-crisp florets of broccoli with the refreshing crunch of jicama, creating a delightful contrast that keeps your taste buds engaged. Tossed in a tangy dressing made with zesty lime juice, savory fish sauce, and a hint of sweetness from honey, this salad offers a perfect balance of flavors. As you bite into the crisp jicama and broccoli, the dressing's tangy and slightly spicy notes dance on your palate, leaving you refreshed and invigorated. Whether served as a light lunch or a refreshing side dish, this broccoli jicama salad is sure to impress with its vibrant colors and delightful flavors.
**Variations:**
1. **Spicy Jicama Salad:** Add a kick of heat to your salad by incorporating a finely chopped serrano or jalapeño pepper into the dressing.
2. **Thai-Inspired Jicama Salad:** Infuse Southeast Asian flavors into your salad by using lemongrass, kaffir lime leaves, and fresh cilantro in the dressing.
3. **Roasted Jicama Salad:** For a warm and smoky twist, roast the jicama slices in the oven before adding them to the salad. This adds a delightful caramelized flavor.
4. **Quinoa Jicama Salad:** Turn this salad into a more substantial meal by adding cooked quinoa. The nutty flavor of quinoa pairs perfectly with the crisp jicama and broccoli.
5. **Jicama and Avocado Salad:** For a creamy variation, add ripe avocado slices to the salad. The avocado's rich texture and mild flavor complement the crunchy jicama and broccoli beautifully.
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.
BROCCOLI JICAMA SALAD
The tangy dressing and juicy jicama make a great combination. Cider or rice vinegar can be used in place of the white vinegar. From the Atlanta Journal-Constitution.
Provided by bengi
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook the broccoli with a small amount of water in a steamer or in the microwave until crisp-tender, about 5 minutes.
- Rinse in cold water to cool and drain.
- Meanwhile, place cranberries in a small bowl; add boiling water to cover.
- Let stand 1 minute.
- Drain.
- In a medium bowl, combine the broccoli, cranberries, onion and jicama.
- In another bowl, combine yogurt, mayonnaise and vinegar.
- Mix well.
- Add to broccoli mixture and toss to coat.
- Cover and refrigerate for 20 minutes or until chilled.
SWEET AND CRUNCHY BROCCOLI SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Set up a bowl of ice water alongside. Add the broccoli to the pot and blanch for 1 to 2 minutes, just until bright green and crisp. With a slotted spoon, remove the broccoli to the ice water to shock. Drain well.
- Place the pancetta in a medium skillet over medium heat. Cook, stirring often, until crispy and browned, about 10 minutes. Drain on paper towels, reserving 1 tablespoon of the fat.
- Meanwhile, in a large bowl, use a rubber spatula to mix together the mascarpone, mayonnaise, cider vinegar and salt. Add the broccoli, pancetta, reserved fat, cranberries, walnuts and gorgonzola. Toss well to coat and combine.
STRAWBERRY JICAMA SALAD
This is a wonderful salad to have when strawberries are at their peak.You may also add papaya,mango, or kiwi to the salad.We like this in the summer with BBQ, Mexican food, or anything grilled. Originally from the "Best of the Best From Arizona" cookbook.
Provided by Leslie in Texas
Categories Strawberry
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large salad bowl combine the salad ingredients.
- Whisk together the dressing ingredients.
- Pour dressing over salad and toss well; serve.
CLEMENTINE JICAMA SALAD
Provided by Lillian Chou
Categories Salad Cheese Citrus No-Cook Thanksgiving Vegetarian Quick & Easy Dinner Potluck Seed Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 (first course) servings
Number Of Ingredients 10
Steps:
- Mince and mash garlic to a paste with 1/2 teaspoon salt, then whisk together with lime juice, oil, sugar, and 1/2 teaspoon pepper in a large bowl.
- Just before serving, add clementines, jicama, onion, and cilantro and gently toss. Season with salt. Sprinkle with cheese and pumpkin seeds.
Tips for Making the Broccoli Jicama Salad:
- Choose the freshest ingredients possible. This will ensure that your salad is as flavorful and nutritious as possible.
- Use a sharp knife to thinly slice the broccoli and jicama. This will help the vegetables to absorb the dressing more easily.
- If you don't have any rice vinegar, you can substitute white vinegar or apple cider vinegar. Just be sure to use half the amount, as these vinegars are more acidic than rice vinegar.
- Feel free to add other vegetables to the salad, such as carrots, celery, or red bell pepper.
- Serve the salad immediately or chill it for later. It will keep in the refrigerator for up to 2 days.
Conclusion:
This broccoli jicama salad is a healthy, refreshing, and delicious side dish that is perfect for any occasion. It is packed with nutrients, including vitamins A, C, and K, as well as fiber and potassium. The salad is also a good source of antioxidants, which can help to protect your cells from damage. If you are looking for a healthy and delicious way to add more vegetables to your diet, this broccoli jicama salad is a great option. It is easy to make and can be enjoyed by people of all ages.
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