**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.
JICAMA-CILANTRO COLE SLAW
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 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
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
Provided by Food Network
Yield 6 servings.
Number Of Ingredients 11
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
Categories Condiment/Spread Herb Vegetable No-Cook Vegetarian Raw Cilantro Gourmet
Yield Makes about 6 cups
Number Of Ingredients 7
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
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
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
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
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
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
This crunchy, juicy vegetable is ideal for pairing with a zesty dip.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
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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