Best 5 Jicama Salad With Cilantro And Lime Recipes
Jicama, a crisp and refreshing root vegetable, takes center stage in this vibrant salad. Its mild flavor pairs perfectly with the tangy dressing made from fresh lime juice, cilantro, and a touch of honey. The salad is also packed with other nutritious ingredients like red onion, cucumber, and bell pepper. This salad offers a delightful blend of flavors and textures that will tantalize your taste buds. In addition to the main jicama salad recipe, the article also includes variations such as a spicy jicama salad with roasted peanuts and a refreshing jicama slaw with a creamy dressing. These variations offer a range of options to suit different tastes and preferences.
Let's cook with our recipes!
CRUNCHY JICAMA AND MANGO SALAD WITH CHILE AND LIME
Provided by Tyler Florence
Categories appetizer
Time 15m
Yield about 6 servings
Number Of Ingredients 7
Steps:
- Peel and cut the jicama into long thin strips. Slice the cucumbers in half, scoop out the seeds and then cut into strips similar in size to the jicama strips. Peel the mangoes, cut the cheeks off, then slice into wedges. Combine all the ingredients in a large mixing bowl with the chopped cilantro, powdered chile and lime juice. When ready to serve, season with a little salt and garnish with fresh cilantro sprigs.
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 SALAD
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.
GRILLED CHICKEN AND JICAMA SALAD WITH CILANTRO-LIME VINAIGRETTE
Published for ZWT III - this is a FANTASTIC authentic mexican recipe which is exploding with fresh flavours!
Provided by Um Safia
Categories Chicken
Time 35m
Yield 4 dishes, 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat ridged grill pan.
- For vinaigrette: In medium bowl, combine lime juice, cilantro, cumin and pinch of cayenne pepper. Slowly whisk in oil until emulsified. Add salt and adjust seasonings to taste.
- In shallow dish, place chicken and cover evenly with 1/3 of vinaigrette.
- In grill pan over medium-high heat, grill chicken until just done, about 6 minutes per side. Transfer to cutting board and let cool 5 minutes.
- Meanwhile, in large serving bowl, toss lettuce with small amount of vinaigrette. In another bowl, combine jicama, radishes, onion, avocado and mango. Gently toss with more vinaigrette.
- Place vegetable and fruit mixture on top of lettuce. Diagonally cut chicken into 1/2-inch-thick slices and arrange on top of salad. Top chicken with remaining vinaigrette and pepitas.
Nutrition Facts : Calories 679.1, Fat 42.7, SaturatedFat 6.5, Cholesterol 98.7, Sodium 139.4, Carbohydrate 32.6, Fiber 13.6, Sugar 13.8, Protein 45.8
CLEMENTINE JICAMA SALAD
Provided by Lillian Chou
Categories Salad Cheese Citrus No-Cook Thanksgiving Vegetarian Quick & Easy Dinner Potluck Seed Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 (first course) servings
Number Of Ingredients 10
Steps:
- Mince and mash garlic to a paste with 1/2 teaspoon salt, then whisk together with lime juice, oil, sugar, and 1/2 teaspoon pepper in a large bowl.
- Just before serving, add clementines, jicama, onion, and cilantro and gently toss. Season with salt. Sprinkle with cheese and pumpkin seeds.
Tips:
- Choose the right jicama. Look for jicama that is firm and has a smooth, unblemished skin. Avoid jicama that is soft or has any bruises or cuts.
- Peel and cut the jicama properly. To peel the jicama, use a sharp knife to remove the skin. Then, cut the jicama into matchsticks or thin slices.
- Use fresh ingredients. The fresher the ingredients, the better your salad will taste. Use ripe tomatoes, juicy limes, and fresh cilantro.
- Don't overdress the salad. A little bit of dressing goes a long way. Too much dressing can overwhelm the other flavors in the salad.
- Serve the salad immediately. Jicama salad is best served immediately after it is made. The longer it sits, the more the jicama will soften and the salad will become less crisp.
Conclusion:
Jicama salad is a refreshing and healthy dish that is perfect for a summer picnic or potluck. It is also a great way to get your daily dose of fruits and vegetables. With its sweet and crunchy jicama, tangy lime dressing, and fresh cilantro, this salad is sure to please everyone at your table.
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