Best 8 Jicama And Cilantro Dip Recipes

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**Jicama and Cilantro Dip: A Refreshing and Flavorful Treat**

Jicama and cilantro dip is a delightful and versatile dish that offers a unique blend of flavors and textures. With its vibrant green color and crisp jicama, this dip is a perfect appetizer or snack for any occasion. The creamy avocado, tangy lime juice, and aromatic cilantro add depth and freshness to the dip, while the jalapeño pepper provides a subtle kick of heat. This recipe is easy to make and can be prepared in just a few simple steps. In addition to the classic jicama and cilantro dip, this article also includes variations such as a spicy version with added chili powder, a creamy version with sour cream, and a vegan version made with cashew cream. Each variation offers a slightly different flavor profile, catering to different tastes and preferences. Whether you're looking for a light and refreshing dip for a party or a flavorful addition to your next taco night, this jicama and cilantro dip is sure to impress.

Check out the recipes below so you can choose the best recipe for yourself!

JICAMA-CILANTRO COLE SLAW



Jicama-Cilantro Cole Slaw image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 17

1 medium jicama, peeled and sliced
1 small red pepper, stem, seeds and membrane removed and julienned
1 small green pepper, stem seeds and membrane removed and julienned
1 small yellow bell pepper, stem, seeds and membrane removed and julienned
1 small head of red cabbage, julienned thin
2 yellow corn tortillas, julienned thin and fried
2 red corn tortillas, julienned thin and fried
2 blue corn tortillas, julienned thin and fried
1/4 cup canola oil
2 cloves garlic, minced
2 shallots, minced
1/2 bunch cilantro leaves
2 tablespoons champagne vinegar
2 limes juiced
2 tablespoons honey
Salt
Cracked black pepper

Steps:

  • For the salad: Combine all ingredients, except tortillas into a bowl and mix well.
  • Mix the dressing ingredients and add to salad with tortillas. Toss lightly being careful not to break up tortillas too small.

JICAMA AND CILANTRO DIP



Jicama and Cilantro Dip image

Jicama is a mildly sweet and nutty root vegetable with a pleasant crunch. It's most often used raw in crudite platters or salads and slaws.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 1/2 cups

Number Of Ingredients 6

1 packed cup fresh cilantro leaves, plus more for garnish (optional)
1 cup reduced-fat sour cream
1 to 2 tablespoons fresh lime juice
1/2 teaspoon sugar
Coarse salt and pepper
2 medium jicamas (about 1 pound each), peeled and cut into matchsticks

Steps:

  • In a food processor, place cilantro, 1/2 cup sour cream, 1 tablespoon lime juice, and sugar; season with salt and pepper. Process until smooth, 3 minutes. Transfer to a bowl, and stir in remaining sour cream. Add more lime juice, and garnish with cilantro leaves, if desired. Serve with jicama sticks.

Nutrition Facts : Calories 123 g, Fat 5 g, Fiber 7 g, Protein 3 g

SPICY JICAMA SALAD WITH TANGERINE AND CILANTRO



Spicy Jicama Salad with Tangerine and Cilantro image

Provided by Food Network

Yield 6 servings.

Number Of Ingredients 11

1 small (1 pound) jicama, peeled and cut into 1/4 by 1-inch matchsticks
Juice of 1 orange
Juice of 1 lime
Juice of 1/2 grapefruit
1/4 teaspoon salt
1/4 cup olive oil
1 red apple, cored and cut into 1/4 by 1-inch matchsticks
3 tangerines, peel and pith removed, cut into segments and halved
1/2 small bunch cilantro, leaves only, finely chopped
1/2 small arbol chile, stemmed, seeded, and ground to a powder
6 pale inner leaves of romaine lettuce, for serving

Steps:

  • In a large nonreactive bowl, combine the jicama with the orange, lime, ad grapefruit juices, and the salt. Toss to mix and let sit, covered at room temperature for 1 hour.
  • About 15 minutes before serving, add the olive oil, apple, tangerines and cilantro to the bowl and toss thoroughly. Toss the mixture every few minutes until serving time. Season with the ground chile, taste for seasoning and toss again before serving. Scoop some salad into each lettuce and serve.

JíCAMA AND CILANTRO RELISH



Jícama and Cilantro Relish image

Categories     Condiment/Spread     Herb     Vegetable     No-Cook     Vegetarian     Raw     Cilantro     Gourmet

Yield Makes about 6 cups

Number Of Ingredients 7

1 cup tender fresh cilantro sprigs
1 tablespoon chopped fresh mint
1 large fresh jalapeño, seeded and finely chopped
1 teaspoon sugar
3 tablespoons fresh lime juice, or to taste
2 lb jícama, peeled and cut into 1-inch cubes
1/4 teaspoon salt

Steps:

  • Pulse cilantro, mint, jalapeño, sugar, and 3 tablespoons lime juice in a food processor until cilantro is finely chopped. Add half of jícama and pulse until jícama is very coarsely chopped (you want a chunky, crunchy slaw, not a purée). Transfer relish to a bowl.
  • Pulse remaining jícama in food processor in same manner and add to relish with salt and lime juice to taste. Chill relish well, about 2 hours.

JICAMA WITH CILANTRO AND GREEN BELL PEPPER DIP



JICAMA WITH CILANTRO AND GREEN BELL PEPPER DIP image

Categories     Condiment/Spread     Fruit     Vegetable     Appetizer

Yield 10 servings

Number Of Ingredients 7

1 1/2 cups chopped fresh cilantro
1 medium-size green bell pepper, coarsely chopped
1/2 medium-size white onion, coarsely chopped
1/4 cup rice vinegar
2 tablespoons dark brown sugar
1 serrano chile, stemmed, coarsely chopped with seeds
1 large jicama, peeled, cut into 3x1/2-inch strips

Steps:

  • Puree all ingredients except jicama in processor until smooth. Transfer to bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.) Serve with jicama.

BLACK BEAN, JíCAMA, AND GRILLED CORN SALAD



Black Bean, Jícama, and Grilled Corn Salad image

Categories     Salad     Bean     Onion     Side     Vegetarian     Quick & Easy     Basil     Corn     Carrot     Summer     Grill/Barbecue     Vegan     Jícama     Cilantro     Bon Appétit     Sugar Conscious

Yield Makes 8 servings

Number Of Ingredients 12

2 large ears of corn, husked
5 tablespoons extra-virgin olive oil, divided
2 15-ounce cans black beans, rinsed, drained
1 cup 1/3-inch dice peeled jicama
1/2 cup 1/3-inch dice peeled carrots
1/3 cup thinly sliced green onions
1/3 cup chopped fresh cilantro
1/4 cup (packed) chopped fresh basil
3 tablespoons fresh lime juice
2 tablespoons orange juice
2 1/2 teaspoons grated lime peel
1/4 teaspoon ground cumin

Steps:

  • Prepare barbecue (medium-high heat). Brush corn with 1 tablespoon olive oil. Grill corn until tender and brown in spots, turning occasionally, about 10 minutes. Cool slightly. Cut off corn kernels; place in large bowl. Add black beans, jicama, carrots, green onions, cilantro, and basil.
  • Whisk lime juice, orange juice, lime peel, cumin, and remaining 4 tablespoons oil in small bowl. Mix dressing into bean salad. Season generously with salt and pepper. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.)

JICAMA MANGO SALAD WITH CILANTRO AND LIME



Jicama Mango Salad with Cilantro and Lime image

A crisp and refreshing jicama salad, this salad goes really well with any Mexican or Asian dish.

Provided by GF mama

Categories     Salad     Vegetable Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 9

1 large jicama, peeled and cut into matchsticks
1 small red bell pepper, cut into matchsticks
1 large firm mango, peeled and cut into matchsticks
½ red onion, cut into matchsticks
½ cup chopped cilantro leaves
2 limes, juiced
¼ cup honey
1 teaspoon salt
⅛ teaspoon cayenne pepper, or more to taste

Steps:

  • Toss jicama, red pepper, mango, and red onion together in a large bowl. Set aside.
  • Stir cilantro, lime juice, honey, salt, and cayenne pepper together in a bowl.
  • Pour the cilantro mixture over the jicama mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.

Nutrition Facts : Calories 125.8 calories, Carbohydrate 31.5 g, Fat 0.3 g, Fiber 8.9 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 300.2 mg, Sugar 18.1 g

JICAMA STICKS WITH CHILI-LIME DIP



Jicama Sticks with Chili-Lime Dip image

This crunchy, juicy vegetable is ideal for pairing with a zesty dip.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6

1/2 cup reduced-fat sour cream
Zest and juice of 1 lime
1/2 teaspoon chili powder
2 scallions, finely chopped, plus more, thinly sliced for garnish, if desired
Coarse salt and ground pepper
1 1/2 pounds jicama (1 medium), cut into sticks

Steps:

  • In a small bowl, place sour cream, lime zest and juice, chili powder, and chopped scallions. Season with salt and pepper; mix to combine. Transfer to serving dish, and garnish with sliced scallions, if desired. Serve with jicama sticks.

Nutrition Facts : Calories 117 g, Fat 4 g, Fiber 8 g, Protein 3 g

Tips:

  • Choose a ripe jicama that is firm and has no blemishes.
  • Use fresh cilantro for the best flavor.
  • If you don't have a food processor, you can grate the jicama and onion by hand.
  • Be careful not to over-process the dip, or it will become too smooth.
  • Serve the dip immediately, or store it in the refrigerator for up to 3 days.

Conclusion:

Jicama and cilantro dip is a refreshing and flavorful dip that is perfect for parties, potlucks, and picnics. It is also a healthy snack that is low in calories and fat. The dip is easy to make and can be made ahead of time. Serve it with your favorite chips, vegetables, or crackers.

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