Best 6 Jícama Carrot And Peanut Salad Recipes

Jicama, carrot, and peanut salad is a refreshing and crunchy salad that is perfect for a light lunch or dinner. It is made with jicama, carrots, peanuts, cilantro, and a tangy dressing. Jicama is a root vegetable that is native to Mexico and Central America. It has a crisp texture and a slightly sweet flavor. Carrots are a root vegetable that is also native to Central Asia. They are a good source of vitamins A and C. Peanuts are a type of legume that is native to South America. They are a good source of protein and healthy fats. Cilantro is an herb that is native to Mexico and Central America. It has a fresh, citrusy flavor. The dressing for this salad is made with lime juice, fish sauce, sugar, and chili peppers. It is a tangy and flavorful dressing that complements the other ingredients in the salad.

In addition to the jicama, carrot, and peanut salad, the article also includes recipes for two other salads: a green papaya salad and a mango salad. The green papaya salad is made with green papaya, carrots, tomatoes, peanuts, and a spicy dressing. The mango salad is made with mango, red onion, cilantro, and a sweet and sour dressing. All three of these salads are easy to make and are perfect for a light and refreshing meal.

Here are our top 6 tried and tested recipes!

SWEET AND CRUNCHY JICAMA SALAD

Sweet and Crunchy Jicama Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

3 tablespoons fresh lemon juice
3 tablespoons olive oil
2 tablespoons chopped fresh Italian parsley
1 tablespoon honey, such as wildflower
1 teaspoon kosher salt
1 large jicama (1 to 1 1/2 pounds), peeled and cut into thin matchsticks
1 large carrot, peeled and cut into thin matchsticks
1 Honeycrisp apple, cut into thin matchsticks
1/4 cup toasted sesame seeds

Steps:

In a large bowl, whisk together the lemon juice, olive oil, parsley, honey and salt. Add the jicama, carrots, apple and sesame seeds. Toss well to coat everything in the dressing. Let the salad sit for 30 minutes at room temperature to allow the flavors to combine and the vegetables to soften slightly.

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.

MANGO, JICAMA AND RADISH SALAD WITH PEANUT DRESSING

Mango, Jicama and Radish Salad with Peanut Dressing image

Provided by Ingrid Hoffmann

Categories side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

3 tablespoons smooth peanut butter
1/4 cup fresh lime juice (about 2 limes)
2 tablespoons light brown sugar
2 tablespoons canola or vegetable oil
Salt
8 large radishes, halved lengthwise and thinly sliced crosswise
6 cups mixed baby greens, washed and dried
1 large or 2 small mangoes, peeled, fruit cut off the seed and cubed
2 cups peeled and cubed jicama (cut into about 1/2-inch cubes)
1/4 cup fresh cilantro leaves

Steps:

In a medium bowl, whisk the peanut butter and lime juice until smooth. Add the brown sugar, vegetable oil and some salt and whisk until combined. Add enough water to thin the sauce and give it a dressing-like consistency, about 2 to 3 tablespoons.
Place the radishes, greens, mangoes, jicama and cilantro in a large bowl and toss together.
Drizzle with the dressing, toss using tongs to coat and serve.

THE RAINBOW ROOM'S CARROT AND PEANUT SALAD

The Rainbow Room's Carrot and Peanut Salad image

Provided by Nigella Lawson

Categories Salad Side No-Cook Quick & Easy Vinegar Peanut Carrot Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 1-2, depending on your compulsiveness or generosity

Number Of Ingredients 5

Ingredients

4 medium carrots, peeled
1/3 cup salted peanuts
2 tablespoons red wine vinegar
2 tablespoons peanut oil
few drops sesame oil

Steps:

Grate the carrots very coarsely, push them through the french-fry cutter blade in the food processor, or just cut them into skinny batons or sticks. In a bowl, combine them with the peanuts and then add the remaining ingredients. I like to eat this, straight out of the Pyrex bowl I mix it in, held up high, under my chin, for ease of eating-action. In fact, the only way I stop eating it is by having someone prise the bowl out of my hands.

JICAMA PEANUT SALAD

Jicama Peanut Salad image

I created this recipe to try and duplicate a salad I had at Dayton's River Room over 15 years ago. It has changed a bit over the years but is always a hit at my house.

Provided by Lais in Minneapolis

Categories Vegan

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 7

Ingredients

1 large jicama (enough to make four cups of julienne sticks)
1 cup dry roasted salted peanut, lightly crushed
1 large red bell pepper, diced
1 -2 bunch fresh cilantro, to taste
1 cup sugar
1 cup white vinegar
1/2 teaspoon red pepper flakes

Steps:

Peel and julienne the jicama (don't grate it or it will be a soggy mess).
Put the peanuts in a zip bag and smash them with a can or mallet a couple of times.
Boil sugar and vinegar until sugar dissolves and let cool a bit and add crushed red pepper flakes.
Chop cilantro.
Mix jicama, 1 - 1 1/2 bunch cilantro and red peppers and toss with sugar/vinegar mixture.
Take remaining cilantro and sprinkle over salad, top with peanuts.

Nutrition Facts : Calories 667.5, Fat 28.7, SaturatedFat 4, Sodium 482.4, Carbohydrate 92.1, Fiber 20.4, Sugar 59.7, Protein 16.2

JíCAMA, CARROT, AND PEANUT SALAD

Jícama, Carrot, and Peanut Salad image

Categories Salad Quick & Easy Low/No Sugar Wheat/Gluten-Free Peanut Carrot Fall Jícama Gourmet

Yield Serves 2

Number Of Ingredients 7

Ingredients

1/4 teaspoon dried hot red pepper flakes, or to taste
1 1/2 cups julienne strips of jícama or firm pear
1 1/2 cups julienne strips of carrot
1/4 cup chopped salted roasted peanuts
3 tablespoons fresh lime juice
2 tablespoons thinly sliced scallion greens
1/8 teaspoon ground cumin

Steps:

In a small heavy skillet dry-roast red pepper flakes over moderate heat, stirring, until fragrant, about 2 minutes. Transfer pepper flakes to a bowl and toss together with remaining ingredients and salt to taste.

Tips:

Use fresh and crunchy jicama and carrots. This will give the salad a crisp and refreshing texture.
Peel the jicama and carrots thinly. This will help them absorb the dressing better.
Cut the jicama and carrots into matchsticks or thin slices. This will make them easier to eat.
Toast the peanuts before adding them to the salad. This will give them a nutty and香ばしいflavor.
Make the dressing ahead of time. This will allow the flavors to meld together.
Serve the salad immediately or chill it for later. Either way, it's delicious!

Conclusion:

This jicama, carrot, and peanut salad is a healthy and refreshing dish that is perfect for a summer picnic or potluck. It's also a great way to use up leftover jicama and carrots. With its crunchy texture and flavorful dressing, this salad is sure to please everyone at your table.