Best 9 Jicama Zucchini And Red Pepper Salad Recipes

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**Jicama, Zucchini, and Red Pepper Salad: A Refreshing and Colorful Summer Dish**

When the summer sun is shining and the days are long, there's nothing quite like a refreshing and colorful salad to cool you down and brighten your taste buds. This jicama, zucchini, and red pepper salad is the perfect dish for just such an occasion. Made with crisp jicama, tender zucchini, and sweet red peppers, this salad is tossed in a light and tangy dressing that brings out the flavors of all the vegetables. It's a simple dish to make, but it's packed with flavor and nutrition. Plus, it's a great way to use up any extra vegetables you have on hand. This article also includes a collection of other delicious salad recipes that are perfect for summer, including a refreshing cucumber and tomato salad, a hearty quinoa and black bean salad, and a creamy avocado and corn salad. So put on your apron, grab your favorite cutting board, and let's get started!

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

CACTUS, ZUCCHINI AND RED PEPPER SALAD



Cactus, Zucchini and Red Pepper Salad image

Make your next party the talk of the town by serving this colorful salad of cactus, zucchini and red pepper tossed with a cilantro vinaigrette.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 11

1/2 cup olive or vegetable oil
1/4 cup white wine vinegar
1 tablespoon chopped fresh cilantro
1/2 teaspoon salt
1 clove garlic, finely chopped
1/8 teaspoon freshly ground pepper
8 cups water
1 tablespoon salt
1/2 lb fresh prickly pear cactus pad, peeled, cut into 1/2-inch pieces
2 small zucchini, thinly sliced
1 medium red bell pepper, cut into 1/4-inch strips

Steps:

  • To make vinaigrette, in small bowl, mix oil, vinegar, cilantro, 1/2 teaspoon salt, garlic and pepper with wire whisk until well blended.
  • In 3-quart saucepan, heat water and salt to boiling. Add cactus. Heat to boiling; reduce heat. Boil uncovered 5 minutes; drain. Immediately rinse with cold water, or plunge into large bowl of ice and water; drain. Repeat rinsing and draining twice.
  • In large bowl, mix cactus, zucchini and bell pepper. Add vinaigrette; toss to mix.

Nutrition Facts : Calories 175, Carbohydrate 4 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 290 mg

JICAMA AND RED PEPPER SALAD



Jicama and Red Pepper Salad image

I took a leap when I made this recipe 8-9 years ago. I am a west Texas boy. Jicama? Sounds like a new language. WRONG! Good stuff with a raw potato texture...a little sweet with a little crunch. Just try it. I may grill it soon. Stay tuned.

Provided by Patrick Johnson @pwjohnso

Categories     Other Salads

Number Of Ingredients 10

1 large lemon, juiced
1 tablespoon(s) sugar
1 1/2 teaspoon(s) kosher salt
1 teaspoon(s) tobasco sauce
1/3 cup(s) vegetable oil
1 pound(s) jicama, peeled and julienned
1 large red bell pepper, seeded, deribbed, julienned
2 large garlic cloves, minced
2 tablespoon(s) fresh cilantro, chopped
2 - green onion, sliced thin on the bias

Steps:

  • In large bowl, blend the lemon juice with sugar, salta dn Tabasco.
  • Whisk in oil slowly in a steady stream.
  • Toss jicama, bell pepper, garlic, cilantro and green onion with dressing and serve.

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

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

MANGO AND JICAMA SALAD



Mango and Jicama Salad image

This pretty salad has become part of my regular summertime rotation because of its freshness and versatility-it's great with everything from grilled chicken to seafood! Try it with coconut-flavored vinegar for a fun tropical twist. -Carla Mendres, Winnipeg, Manitoba

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 12

1/2 cup white wine vinegar
1/4 cup canola oil
1/4 cup honey
1 teaspoon minced fresh gingerroot
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium jicama (about 1-1/2 pounds), peeled
1 medium mango, peeled
1 medium sweet red pepper
2 tablespoons lime juice
1/2 cup chopped fresh cilantro
1/3 cup minced fresh chives

Steps:

  • For dressing, whisk together first 6 ingredients., Cut jicama, mango and red pepper into matchsticks; place in a large bowl. Toss with lime juice. Add herbs and dressing; toss to combine. Refrigerate, covered, until serving.

Nutrition Facts : Calories 143 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

JICAMA SALAD



Jicama Salad image

This is another recipe from The Mansion on Turtle Creek in Dallas. It is a recipe created by chef Dean Fearing and is Southwest cuisine at it's best. The recipe calls for cold-pressed peanut oil. I make it with canola because it's easier to find and it's healthier.

Provided by Julie in TX

Categories     Tex Mex

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 small jicama, peeled and cut into thin strips
1/2 small red bell pepper, cut into thin strips
1/2 small yellow bell pepper, cut into thin strips
1/2 small zucchini, halved lengthwise, seeded, and sliced thinly
1/2 small carrot, peeled and cut into thin strips
4 tablespoons peanut oil, cold-pressed
2 tablespoons lime juice
cayenne pepper
salt

Steps:

  • Combine the jicama, peppers, zucchini, and carrot with the oil, lime juice and cayenne pepper. Toss to mix well.
  • May be refrigerated for several hours before serving. Add the salt just prior to serving.

Nutrition Facts : Calories 150.9, Fat 13.7, SaturatedFat 2.3, Sodium 8.3, Carbohydrate 7.5, Fiber 3, Sugar 1.9, Protein 0.9

JICAMA SALAD



Jicama Salad image

Provided by Bobby Flay

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

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.

ZUCCHINI AND RED PEPPER SALAD (GREECE)



Zucchini and Red Pepper Salad (Greece) image

Make and share this Zucchini and Red Pepper Salad (Greece) recipe from Food.com.

Provided by Sydney Mike

Categories     Peppers

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs zucchini, very small
1 red bell pepper
6 tablespoons olive oil
1 lemon, juice and zest of
1 tablespoon fresh basil, chopped
1 pinch salt
1 pinch pepper
1 pinch sugar

Steps:

  • Cut both ends off each small zucchini, then core, seed & thinly slice the red bell pepper.
  • Place zucchini & red bell pepper in boiling salted water & cook for 2 minutes, then drain & arrange on serving plate.
  • Zest the lemon into long, thin strips/curls (The original recipe calls for blanching the zest for 2 minutes, but I don't.), then juice the lemon.
  • Mix oil, lemon juice, chopped basil, salt, pepper & sugar.
  • Pour over vegetables while they are still warm, then sprinkle with lemon zest & serve.

Nutrition Facts : Calories 219.6, Fat 20.7, SaturatedFat 2.9, Sodium 57.7, Carbohydrate 10.4, Fiber 3.8, Sugar 4.2, Protein 2.7

REFRESHING SWEET AND SPICY JICAMA SALAD (VEGAN)



Refreshing Sweet and Spicy Jicama Salad (Vegan) image

I made this as a side dish with some grilled basil chicken and spicy Italian chicken sausages; it was perfect! If you don't like spicy food, just cut back on the Thai chiles. My boyfriend and I loved it!

Provided by Lindsey Pfeiffer

Categories     Salad     Vegetable Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 12

1 large jicama, peeled and julienned
2 navel oranges, peeled and cut into chunks
1 large red bell pepper, cut into bite-size pieces
½ hothouse cucumber, diced
3 small sweet yellow peppers, sliced
2 small sweet orange peppers, sliced
4 radishes, thinly sliced
3 Thai chile peppers, minced
½ jalapeno pepper, diced
½ bunch cilantro, chopped
1 lemon, juiced
ground black pepper to taste

Steps:

  • Combine jicama, orange chunks, red bell pepper, cucumber, sweet yellow and orange peppers, radishes, Thai chile peppers, jalapeno pepper, cilantro, lemon juice, and black pepper in a large bowl.
  • Cover the bowl with plastic wrap and refrigerate until flavors blend, about 30 minutes.

Nutrition Facts : Calories 118.6 calories, Carbohydrate 28.3 g, Fat 0.5 g, Fiber 12.4 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 16.2 mg, Sugar 7.8 g

JICAMA, BELL PEPPER, AND CITRUS SALAD



Jicama, Bell Pepper, and Citrus Salad image

From Simply Recipes. The fresh lime juice and orange segments lend a nice zesty citrus flavor to this salad.

Provided by Kathy

Categories     Peppers

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 lbs jicama, peeled, then cubed
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 green bell pepper, finely diced
1/2 cup chopped red onion
1/2 large cucumber, seeded and chopped
1 navel orange, peeled, then sliced crosswise into chunks
1/2 cup chopped fresh cilantro
1/3 cup lime juice (about 3 limes)
1 pinch cayenne pepper
1 pinch paprika
kosher salt

Steps:

  • Toss together jicama, bell peppers, red onion, cucumber, orange, and cilantro in a large bowl.
  • Pour lime juice over top.
  • Sprinkle with cayenne and paprika. Add salt to taste.
  • Let sit 1/2 hour before serving.

Tips:

  • Choose young and tender jicama and zucchini for the best flavor and texture.
  • Use a sharp knife or mandoline to thinly slice the jicama, zucchini, and red pepper for a more uniform and attractive salad.
  • If you don't have a mandoline, you can use a vegetable peeler to create thin strips of jicama and zucchini.
  • Feel free to add other vegetables to the salad, such as carrots, celery, or cucumber.
  • For a more flavorful salad, marinate the vegetables in the dressing for at least 30 minutes before serving.

Conclusion:

This jicama, zucchini, and red pepper salad is a refreshing and healthy side dish that is perfect for any occasion. The combination of sweet jicama, crispy zucchini, and tangy red pepper is delicious, and the cilantro and lime dressing adds a bright and flavorful touch. This salad is also very easy to make and can be prepared in just a few minutes. So next time you are looking for a healthy and delicious side dish, give this jicama, zucchini, and red pepper salad a try.

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