Best 4 Jicama Salad With Lime Vinaigrette And Mint Cream Recipes

**Zesty and Refreshing Jicama Salad with Lime Vinaigrette and Mint Cream: A Culinary Symphony of Flavors**

Embark on a culinary journey to tantalize your taste buds with a vibrant and refreshing Jicama Salad. This delightful dish combines the crisp texture of jicama, the tangy zest of lime vinaigrette, and the cooling sensation of mint cream, resulting in a harmonious symphony of flavors. With its vibrant colors and irresistible taste, this salad is a true feast for the senses. Whether you're seeking a light lunch, a vibrant side dish, or a healthy snack, this Jicama Salad is guaranteed to delight.

**Unleashing a Trio of Flavorful Recipes:**

1. **Jicama Salad with Lime Vinaigrette:** Experience the perfect balance of sweet, sour, and tangy flavors in this classic Jicama Salad. The crisp jicama pairs perfectly with the zesty lime vinaigrette, creating a refreshing and flavorful dish that is sure to awaken your palate.

2. **Jicama Salad with Mint Cream:** Discover a refreshing twist on the traditional Jicama Salad with this Mint Cream variation. The cooling mint cream adds a unique and refreshing element, creating a delightful contrast to the crisp jicama and tangy vinaigrette.

3. **Jicama Salad with Spicy Peanut Dressing:** Embark on a culinary adventure with this Jicama Salad featuring a Spicy Peanut Dressing. The creamy peanut dressing, infused with a hint of spice, adds a rich and savory dimension to the salad, creating a harmonious blend of flavors that will tantalize your taste buds.

Let's cook with our recipes!

JICAMA SALAD WITH LIME JUICE AND FRESH MINT

Jicama Salad with Lime Juice and Fresh Mint image

Provided by Jimmy Shaw

Categories Fruit Juice Herb Vegetable Appetizer Fourth of July Picnic Vegetarian Low Cal High Fiber Cinco de Mayo Father's Day Backyard BBQ Dinner Lunch Mint Healthy Jícama Party Potluck Lime Juice Self Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 7

Ingredients

1 medium jicama (1 1/2-2 pounds), peeled and cut into 1/2-inch cubes
2 teaspoons extra-virgin olive oil
3 tablespoons fresh lime juice
3/4 teaspoon chipotle chile powder (or 1 1/2 teaspoons ancho chile powder)
1/2 teaspoon salt
25 fresh mint leaves, cut into thin strips
2 tablespoons queso añejo (or feta or goat cheese)

Steps:

Combine jicama and oil in a bowl and toss well. Add lime juice, chile powder, and salt. Toss to coat. Divide salad among 4 small bowls, then sprinkle each with 1/4 of the mint and cheese right before serving.

JICAMA SALAD WITH LIME VINAIGRETTE AND MINT CREAM

Jicama Salad With Lime Vinaigrette and Mint Cream image

The chef Eric Werner, who moved from Brooklyn to the Yucatán Peninsula, in Mexico, in 2009, and opened Hartwood in Tulum, puts in long hours on the road every week chasing down local produce at remote markets and farms. He might not know what he'll do with it once back in the kitchen, he has the knack for turning a jumble of tropical fruits and vegetables into an American-style composed salad or a rustic but elegant side dish. Jicama is native to Central America, and readily available in the United States, but most home cooks haven't embraced it yet. This salad should change that. It's sliced into refreshing, crunchy slices, then lavished with flavors like mint and lime that are cool, tart and sweet. If you're not putting the salad together immediately, keep the sliced jicama in the refrigerator, covered with cold water and a squeeze of lemon juice. It will last for at least a day. Pat dry before using.

Provided by Julia Moskin

Categories dinner, lunch, salads and dressings

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

2 medium-size jicama (about the size of a baking potato)
2 large navel oranges
1/2 cup pepitas (pumpkin seeds), lightly toasted in a skillet or oven
1/2 cup sunflower seeds, lightly toasted in a skillet or oven
1 cup fresh mint leaves
1 tablespoon lime juice
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt, more to taste
2 teaspoons honey
Diced watermelon, or pomegranate seeds and pomegranate molasses to garnish, optional
3 tablespoons pepitas, lightly toasted
1 cup mint leaves
1/2 cup olive oil
1 tablespoon honey
1/2 teaspoon lime juice
1/3 cup sour cream
1/2 teaspoon salt

Steps:

Using a knife or peeler, peel jicama. Cut off rounded edges to shape jicama into a solid square or rectangle. Slice 1/4 inch thick, then cut slices into 2-inch squares. Set aside in a bowl.
Peel oranges with a knife and cut into segments, removing as much white pith as possible. Add to jicama (reserving a few segments for garnish) and refrigerate. This can be done up to 4 hours ahead.
Make the mint cream: In a blender, combine pepitas, mint, oil, honey and lime juice. Blend at high speed until smooth. While blending, slowly add 1/2 cup cold water and blend until emulsified. Blend in sour cream and salt. Strain to remove any solids.
When ready to serve, add pepitas, sunflower seeds and mint leaves to bowl (reserving a few leaves for garnish) with jicama and oranges. Whisk together lime juice, oil, salt and honey, then pour over salad and toss gently. Taste for salt and other seasonings, adding more as needed.
Spoon 2 or 3 tablespoons of mint cream on each plate or bowl and swirl to cover bottom. Gently spoon salad mixture on top. Garnish with reserved orange segments and mint leaves, plus watermelon or pomegranate seeds and molasses, if using. Serve immediately.

Nutrition Facts : @context http, Calories 507, UnsaturatedFat 29 grams, Carbohydrate 38 grams, Fat 38 grams, Fiber 16 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 416 milligrams, Sugar 14 grams, TransFat 0 grams

JICAMA-LIME SALAD

Jicama-Lime Salad image

I threw this together one afternoon after having purchased a jicama and some limes. It turned out to be a nice, fresh, and unexpectedly tasty healthy salad! I knew that jicama is often prepared with lime, but throw in the coconut and pineapple; delicious!

Provided by Janet Abramic

Categories Salad Vegetable Salad Recipes

Time 1h25m

Yield 6

Number Of Ingredients 12

Ingredients

2 cups water
1 cup quinoa, rinsed and drained
¼ teaspoon salt
1 large jicama, peeled and diced
1 cup sweetened shredded coconut
1 cup diced pineapple
¾ cup golden raisins
¾ cup diced sweet onion
2 limes, zested and juiced
¼ cup chopped fresh cilantro
½ jalapeno pepper, chopped
salt and ground black pepper to taste

Steps:

Bring water and quinoa to a boil in a saucepan. Stir 1/4 teaspoon salt into the water and return water to a rolling boil. Reduce heat to low, cover the saucepan, and cook until the moisture is absorbed completely, about 15 minutes. Remove pan from heat and let pan sit covered for 5 minutes more.
Spread quinoa in a thin later on a platter and refrigerate to cool completely, at least 15 minutes.
Mix jicama, coconut, pineapple, raisins, sweet onion, lime zest, lime juice, cilantro, and jalapeno pepper together in a large bowl; add cooled quinoa and toss. Season salad with salt and black pepper.
Cover bowl with plastic wrap and refrigerate until salad is completely chilled, about 30 minutes.

Nutrition Facts : Calories 324.5 calories, Carbohydrate 65.3 g, Fat 5.5 g, Fiber 14.7 g, Protein 7 g, SaturatedFat 3.5 g, Sodium 148.5 mg, Sugar 24.2 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:

Selecting the Right Jicama: Choose firm, smooth jicama roots that are free of blemishes or bruises. A heavier jicama for its size indicates a higher water content and a crisper texture.

Preparing the Jicama: Use a sharp knife or vegetable peeler to remove the tough outer skin of the jicama. Cut the jicama into matchsticks or thin slices for the salad.

Preparing the Lime Vinaigrette: Whisk together lime juice, olive oil, honey, garlic, and salt to create a tangy and flavorful dressing. Adjust the proportions of ingredients to suit your taste preference.

Making the Mint Cream: Combine heavy cream, powdered sugar, and chopped mint leaves in a chilled bowl. Whip until soft peaks form to create a light and fluffy mint-infused cream.

Assembling the Salad: Toss the prepared jicama, red onion, cilantro, and mint leaves in a large bowl. Drizzle the lime vinaigrette over the salad and toss to coat evenly. Top with dollops of mint cream and sprinkle with crushed pistachios for added texture and flavor.

Conclusion:

This jicama salad recipe offers a refreshing and flavorful combination of textures and tastes. The crisp jicama, tangy lime vinaigrette, and creamy mint cream complement each other perfectly, creating a vibrant and satisfying dish. Whether served as a side salad or a light main course, this salad is sure to impress your taste buds and leave you feeling refreshed. Experiment with different variations, such as adding grilled shrimp or roasted chicken for a more protein-packed meal. Enjoy this delicious and healthy jicama salad anytime, and don't forget to gather your friends and family to share this culinary delight!