Best 7 Jicama And Orange Salad With Citrus Cumin Vinaigrette Recipes
## Jicama and Orange Salad with Citrus-Cumin Vinaigrette: A Refreshing and Flavorful Dish
This vibrant and refreshing salad combines the sweet crunch of jicama, the tangy sweetness of oranges, and the aromatic warmth of cumin in a delightful symphony of flavors. Dressed with a zesty citrus-cumin vinaigrette, this salad offers a delightful balance of sweet, tart, and savory notes, making it a perfect side dish or light lunch option.
The vinaigrette, made with freshly squeezed orange and lime juice, olive oil, honey, and ground cumin, adds a bright and tangy flavor to the salad, while the jicama and orange provide a crisp and juicy texture. The addition of chopped red onion and cilantro adds a pop of color and extra layers of flavor, creating a salad that is both visually appealing and bursting with taste.
This recipe also includes instructions for making a simple jicama slaw, a variation of the main salad that showcases the unique texture and flavor of jicama. Dressed with a tangy lime-cumin vinaigrette, the slaw is a refreshing and crunchy side dish that pairs well with grilled meats, fish, or tacos.
If you're looking for a healthy and flavorful salad that is easy to make and packed with nutrients, this jicama and orange salad with citrus-cumin vinaigrette is the perfect choice. With its vibrant colors and delightful combination of flavors, this salad will be a hit at your next gathering or as a refreshing addition to your weekly meal plan.
SAVOY JICAMA SLAW WITH CITRUS-CUMIN DRESSING
Provided by Guy Fieri
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the slaw: In a large bowl, lightly toss the shredded cabbage, removing any thick pieces. Repeat with the radicchio, then add to the cabbage. Add the jicama, carrots, red bell peppers, green onions, cilantro and pineapple, tossing after each addition.
- For the cumin dressing: Combine the mayonnaise, cumin, 1/2 teaspoon salt, 1/2 teaspoon pepper and agave in a measuring cup. Whisk in the grapefruit juice, orange juice and vinegar and blend well.
- Pour the vinaigrette over the slaw mix and blend well. Refrigerate for 20 minutes. Stir and serve.
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.
JICAMA CITRUS SALAD
Never tried jicama? It is a crunchy Mexican turnip, and I love to use it in this super easy salad. The jicama is ideal alongside the vibrant flavors of the tangerines and shallots. Between the sweet and sour flavors in this salad and its crunchy texture, it's all delish if you ask me. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Combine all ingredients; refrigerate until serving.
Nutrition Facts : Calories 76 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 123mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges
JICAMA AND ORANGE SALAD WITH CITRUS-CUMIN VINAIGRETTE
This simple and flavorful salad is well balanced thanks to crunchy jicama, sweet oranges, and tender baby spinach.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 4
Steps:
- Using a sharp knife, cut both ends off the oranges, and remove the peel and pith. Slice the peeled fruit crosswise into 1/4-inch rounds, and remove any seeds. Transfer slices to a large bowl, and combine with jicama and spinach. Toss with the vinaigrette, and serve immediately.
Nutrition Facts : Calories 144 g, Fat 4 g, Fiber 7 g, Protein 3 g, Sodium 55 g
CITRUS-CUMIN VINAIGRETTE
With bold flavors, this cumin and citrus vinaigrette packs a ton of flavor and is perfect for our Jicama and Orange Salad.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 3/4 cup
Number Of Ingredients 8
Steps:
- Toast cumin seeds in a small skillet over medium-high heat until fragrant, about 2 minutes. Remove from heat; cool slightly. Transfer to a spice grinder, and process until finely ground.
- Combine all ingredients in the jar of a blender; blend until smooth. Store, covered, in the refrigerator up to 3 days.
Nutrition Facts : Calories 66 g, Fat 4 g, Protein 1 g, Sodium 34 g
ORANGE CUMIN VINAIGRETTE
Vibrant and fruity, this dressing requires no whisking, drizzling, or machinery of any kind, just a jar with a lid. This 'make and shake' method should be used only if you are going to eat your salad right away.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 8
Number Of Ingredients 9
Steps:
- Place Dijon mustard, orange zest, cumin, red pepper flakes, orange juice, rice wine vinegar, and olive oil into a jar with a screw top. Add salt and pepper to taste.
- Cover jar and shake vigorously for 2 minutes to form temporary emulsion.
Nutrition Facts : Calories 83.3 calories, Carbohydrate 0.7 g, Fat 9.1 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.3 g, Sodium 24.2 mg, Sugar 0.2 g
AVOCADO, ORANGE, AND JíCAMA SALAD
Steps:
- With a sharp knife cut peel and pith from oranges. Working over a bowl, cut sections free from membranes and squeeze enough juice from membranes to measure 1/4 cup. In a bowl whisk together orange juice, curry powder, salt, cumin, sugar, and vinegar. Add oil in a stream, whisking until emulsified. Peel jícama and halve lengthwise. Thinly slice jícama crosswise and add to vinaigrette, tossing to combine. Halve, pit, and peel avocados and thinly slice crosswise.
- Lift jícama from vinaigrette and arrange on 4 plates with orange sections and avocado. Pour remaining vinaigrette over and around salads.
Tips:
- Choose firm and crisp jicama for the best results.
- To peel the jicama, use a sharp knife or vegetable peeler to remove the outer brown skin.
- Cut the jicama into matchsticks or thin slices for a refreshing salad.
- Orange segments can be easily removed by using a sharp knife to cut along the sides of the membrane.
- For a tangy and flavorful vinaigrette, whisk together fresh orange juice, lime juice, cumin, olive oil, and honey.
- Top the salad with chopped fresh cilantro or mint for an extra burst of flavor.
- Serve the salad immediately or chill it for later.
Conclusion:
This jicama and orange salad with citrus-cumin vinaigrette is a delightful combination of flavors and textures. The sweet and juicy oranges complement the crisp and refreshing jicama, while the cumin-infused vinaigrette adds a savory and tangy touch. This salad is a perfect side dish for grilled or roasted meats, or it can be enjoyed as a light and refreshing lunch or snack. With its vibrant colors and delicious flavors, this salad is sure to impress your family and friends.
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