Best 2 Jicama Confetti Salad Recipes

**Jicama Confetti Salad: A Refreshing and Colorful Treat**

Indulge in the vibrant flavors and textures of jicama confetti salad, a refreshing and colorful dish that will tantalize your taste buds. This salad features crisp jicama, sweet pineapple, juicy oranges, crunchy red bell pepper, and a zesty dressing made with lime juice, cilantro, and a touch of heat from jalapeño. With its medley of flavors and textures, this salad is perfect as a light lunch, a refreshing side dish, or a healthy snack. Plus, with its vibrant colors and ease of preparation, it's sure to impress your family and friends. So, gather your ingredients and get ready to create this delightful jicama confetti salad – a true feast for the senses!

**Additional Featured Recipes:**

* **Jicama Slaw with Creamy Cilantro Dressing:** A refreshing twist on the classic coleslaw, this jicama slaw features a creamy cilantro dressing that adds a tangy and flavorful touch.

* **Jicama Fries with Spicy Ranch Dip:** If you're looking for a healthier alternative to French fries, these jicama fries are a delicious and crispy option. Served with a spicy ranch dip, they're perfect for a party appetizer or a fun snack.

* **Jicama and Black Bean Salad:** Packed with protein and fiber, this jicama and black bean salad is a satisfying and nutritious meal. Dressed with a light vinaigrette, it's a great option for a healthy lunch or dinner.

* **Jicama and Mango Salsa:** This vibrant and flavorful salsa combines the sweetness of mango with the crunch of jicama, creating a perfect balance of flavors. Serve it with tortilla chips, tacos, or burritos for a refreshing and tangy addition to your Mexican-inspired dishes.

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

JICAMA CONFETTI SALAD

Jicama Confetti Salad image

This lovely salad is a crunchy and refreshing blend of jicama and colorful fresh vegetables that will light up a simple dinner. Jicama is a crunchy, slightly juicy vegetable that tastes like a cross between an apple and a raw potato. It is native to Mexico, and it is also prominent in Asian cuisine. It's just really tasty, to me!

Provided by Bibi

Categories Salad Vegetable Salad Recipes

Yield 6

Number Of Ingredients 17

Ingredients

4 cups thinly sliced jicama
2 thin slices red onion
½ cup carrot strips
½ cup red bell pepper strips
1 stalk celery, cut into matchsticks
1 green onion, thinly sliced
2 teaspoons white sugar
4 tablespoons rice wine vinegar
3 tablespoons avocado oil
4 teaspoons fish sauce
2 teaspoons honey
½ medium lime, juiced
½ teaspoon Sriracha hot sauce, or to taste
salt and ground black pepper to taste
½ cup sliced almonds
¼ cup minced cilantro
1 tablespoon cilantro leaves

Steps:

Combine jicama, red onions, carrots, red bell pepper, celery, and green onion in a large bowl. Sprinkle white sugar over the vegetables, stir well, and refrigerate for 20 to 30 minutes.
Combine rice wine vinegar, oil, fish sauce, honey, lime juice, and Sriracha in a jar with a lid. Close the lid and shake vigorously. Season vinaigrette with salt and pepper.
Remove salad ingredients from the refrigerator, sprinkle with minced almond slices and cilantro, and toss with the vinaigrette. Garnish with cilantro leaves and serve.

Nutrition Facts : Calories 180.7 calories, Carbohydrate 18.4 g, Fat 11.2 g, Fiber 6.3 g, Protein 3.2 g, SaturatedFat 1.2 g, Sodium 307 mg, Sugar 8 g

CONFETTI JICAMA SALAD

Confetti Jicama Salad image

We love jicama dipped in citrus and then sprinkled with salt and jalapenos. I needed to bring a salad to a Fourth of July picnic, so as I ate my jicama, I created one starring this crunchy veggie and its sidekick flavors. I use a mandolin to expedite prep work. -Jan and Frank Ruiz, Yucaipa, California

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

1/2 medium jicama, peeled and julienned
1-1/3 cups julienned seedless cucumber
1 each small sweet red, orange and yellow peppers, julienned
1/2 cup thinly sliced red onion
3 green onions, chopped
DRESSING:
1/3 cup minced fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 tablespoons lime juice
2 tablespoons orange juice concentrate
2 tablespoons olive oil
1 garlic clove, minced
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper

Steps:

In a large bowl, combine the jicama, cucumber, peppers and onions. , In a small bowl, whisk the cilantro, jalapeno, lime juice, juice concentrate, oil, garlic and seasonings. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour. Stir before serving.

Nutrition Facts :

Tips:

To save time, use a mandoline or food processor to slice the jicama and radishes.
If you don't have fresh mint or cilantro, you can substitute dried herbs, but use only half the amount.
If you're using canned black beans, be sure to rinse and drain them before adding them to the salad.
For a spicier salad, add a pinch of cayenne pepper or red pepper flakes.
This salad is best served fresh, but it will keep in the refrigerator for up to 2 days.

Conclusion:

This Jicama Confetti Salad is a light, refreshing, and healthy salad that is perfect for a summer party or potluck.
The jicama and radishes add a nice crunch, while the black beans, corn, and tomatoes add sweetness and flavor.
The dressing is a simple combination of lime juice, olive oil, honey, and cilantro, and it perfectly complements the flavors of the salad.
This salad is a great way to get your daily dose of fruits and vegetables, and it's also a good source of protein and fiber.