Best 6 Jicama Bell Pepper And Citrus Salad Recipes

**Jicama, Bell Pepper, and Citrus Salad: A Symphony of Sweet, Crunchy, and Refreshing Flavors**

Welcome to a culinary journey that celebrates the vibrant flavors and textures of jicama, bell pepper, and citrus fruits. This salad is a delightful blend of sweet, crunchy jicama, crisp and colorful bell peppers, and the tangy burst of citrus. It's a refreshing and healthy dish that is perfect for any occasion, whether it's a backyard barbecue, a potluck gathering, or a light and flavorful lunch. With its vibrant colors and diverse textures, this salad is a feast for the eyes and the taste buds.

In addition to the main jicama, bell pepper, and citrus salad recipe, this article also offers variations and additional recipes to tantalize your taste buds. You'll find recipes for a zesty Jicama and Orange Salad with a hint of mint, a refreshing Jicama and Grapefruit Salad with a touch of honey, and a colorful Jicama, Mango, and Lime Salad that bursts with tropical flavors. These variations allow you to customize the salad to your liking, whether you prefer a sweeter or tangier taste, or if you want to add a pop of color and extra nutrients.

So, get ready to embark on a culinary adventure as we explore the delightful flavors and textures of jicama, bell pepper, and citrus fruits. With easy-to-follow instructions and a variety of recipes to choose from, you'll be able to create a refreshing and delicious salad that will impress your friends and family.

Here are our top 6 tried and tested recipes!

SAVOY JICAMA SLAW WITH CITRUS-CUMIN DRESSING

Savoy Jicama Slaw with Citrus-Cumin Dressing image

Provided by Guy Fieri

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

8 cups savoy cabbage, finely shredded (1/2 of a small head, about 1 pound)
1 cup radicchio, finely shredded (about 1 small head)
2 cups jicama, cut into 1/8 by 1-inch long matchsticks (about 6 ounces)
1 cup shredded carrots
1 medium red bell pepper, cut into 1/8 by 1-inch long matchsticks
1 cup green onions, white and bright green parts, thinly sliced (about 6)
3/4 cup fresh cilantro leaves, chopped (1 small bunch, woody stems removed)
1 cup chopped fresh pineapple or 1 (8-ounce) can crushed pineapple with juice
1/3 cup mayonnaise
1 teaspoon ground cumin
Salt and freshly cracked black pepper
2 tablespoons agave nectar
1/4 cup fresh grapefruit juice
1/4 cup orange juice
3 tablespoons white balsamic

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 CITRUS SALAD

Jicama Citrus Salad image

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

Ingredients

8 tangerines, peeled, quartered and sliced
1 pound medium jicama, peeled and cubed
2 shallots, thinly sliced
2 tablespoons lemon or lime juice
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon pepper

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-CITRUS SALAD

Jicama-Citrus Salad image

Orange, grapefruit, and apple join crunchy jicama and cucumber in a salad.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 9

Ingredients

1 red grapefruit, peel and pith removed
1 navel orange, peel and pith removed
3 tablespoons freshly squeezed lime juice
4 1/2 teaspoons finely chopped fresh cilantro, plus leaves for garnish
1/4 teaspoon crushed red pepper, flakes
1/4 teaspoon coarse salt
1 small jicama, (about 1 1/4 pounds), peeled and cut into thin matchsticks
1 medium Granny Smith apple, cut into 3/4-inch chunks
1 Kirby cucumber, peeled and cut crosswise into 1/4-inch-thick rounds

Steps:

Working over a large bowl, carefully carve out sections of grapefruit and orange from membranes using a paring knife, letting sections fall into bowl and reserving membranes. Transfer juices to a small non-reactive bowl; squeeze membranes into bowl. Discard membranes.
Add lime juice, cilantro, red pepper flakes, and salt to the small bowl with the juices; stir to combine. Add jicama, apple, and cucumber to the large bowl with the fruit. Pour juice mixture over fruit mixture. Gently toss to coat. Let salad stand for 10 minutes before serving.

Nutrition Facts : Calories 124 g, Fiber 10 g, Protein 3 g, Sodium 77 g

JICAMA SALAD

Jicama Salad image

Provided by Bobby Flay

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 large jicama, julienned
2 large carrots, julienne
1 cup red onion, finely sliced
1/2 red pepper, julienned
1/2 yellow pepper, julienned
1 tomato, julienned
1/4 cup fresh lime juice
1/4 cup red wine vinegar
1 teaspoon honey
2 tablespoons olive oil
Pinch of cayenne
Salt and freshly ground pepper
2 tablespoons chopped cilantro

Steps:

Combine jicama, carrots, red onion, both peppers, tomato in a medium bowl. Whisk together the lime juice, vinegar, honey, olive oil and cayenne and season with salt and pepper to taste. Add the cilantro and let sit for 30 minutes.

JICAMA, ZUCCHINI AND RED PEPPER SALAD

Jicama, Zucchini and Red Pepper Salad image

Toss a fresh and colorful salad in minutes!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

3 tablespoons red wine vinegar
3 tablespoons olive or vegetable oil
1 teaspoon sugar
1/2 teaspoon ground cumin
1 1/2 teaspoons chopped fresh oregano or 1/4 teaspoon dried oregano leaves
1/4 teaspoon salt
1 clove garlic, crushed
1 medium zucchini, cut into 1 1/2x1/4x1/4-inch strips
1 medium red bell pepper, cut into 1 1/2x1/4-inch strips
1/2 small jicama, peeled, cut into 1 1/2x1/4x1/4-inch strips
4 lettuce leaves

Steps:

In small jar with tight-fitting lid, shake dressing ingredients.
In large bowl, mix zucchini, bell pepper and jicama. Pour dressing over mixture; stir gently.
Arrange lettuce on 4 individual salad plates or large serving platter. Spoon salad mixture over lettuce.

Nutrition Facts : Calories 140, Carbohydrate 9 g, Cholesterol 0 mg, Fat 2, Fiber 3 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 3 g, TransFat 0 g

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

Ingredients

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

Tips:

Choose ripe and firm jicama. Look for jicama that is smooth and free of blemishes.
Use a sharp knife to peel and slice the jicama. This will help to prevent the jicama from becoming stringy.
To save time, you can use pre-shredded jicama. However, be sure to rinse it well before using.
If you don't have any lime juice, you can use lemon juice instead.
Be sure to taste the dressing before adding it to the salad. You may need to adjust the amount of salt or pepper to taste.
This salad is best served fresh. However, you can store it in the refrigerator for up to 2 days.

Conclusion:

This jicama, bell pepper, and citrus salad is a refreshing and healthy dish that is perfect for a summer meal. The jicama and bell pepper provide a crunchy texture, while the citrus fruits add a bright and tangy flavor. This salad is also very easy to make, and it can be tailored to your own taste preferences. So next time you're looking for a light and healthy salad, give this one a try!