MEXICAN JICAMA SALAD RECIPE RECIPES
JICAMA SALAD (MEXICO) RECIPE - MEXICAN.FOOD.COM
A refreshing and crunchy salad with just a hint of "heat". This is from The American Cafe Market in Washington DC. We have to thank our Mexican neighbors for introducing us to jicama!! :)
Total Time 20 minutes
Prep Time 20 minutes
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Peel, then slice the jicama in half length-wise and cut it into julienne "sticks" 2-inch by 1/8-inch.
- Split the zucchini in half and cut it into 2-inch by 1/8-inch julienne "sticks".
- Peel, halve and slice the carrot into 2-inch by 1/8-inch julienne "sticks".
- Cut the red onion into 1/8-inch half moons.
- Combine the vegetables into a salad bowl.
- In a small bowl combine the oil, vinegars, honey, salt , cayenne and cilantro.
- Add the dressing to the vegetables and toss to mix well.
Nutrition Facts : Calories 180.6, FatContent 13.7, SaturatedFatContent 1.9, CholesterolContent 0, SodiumContent 305.4, CarbohydrateContent 14.2, FiberContent 6.1, SugarContent 5.5, ProteinContent 1.4
MEXICAN JICAMA FRUIT SALAD RECIPE - FOOD.COM
My husband is on a strict diet, no sugar, no fat, no red meat. This was developed for taste, crunch and eye appeal. I have used canned pears when fresh were not available. This is an original recipe. Quick to fix and satisfying.
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel jicama and pears. Core pears if using fresh or drain & pat dry with paper towels if using canned.
- Cut into julienne strips. Cut grapes in half. Place jicama, pears and grapes in medium serving bowl.
- Sprinkle with lemon juice. Stir gently.
- Add Splenda, fat free half & half and cinnamon. Gently stir until well blended. Cover and chill 1 to 4 hours( I stir once during the chilling).
- Before serving, stir. You may serve in individual bowls or drain the sweet dressing from the jicama/fruit and serve on plates with lettuce leafs for the base. Jicama is juicy, full of water and also crunchy so there will be dressing to eat with a spoon.
Nutrition Facts : Calories 556.8, FatContent 1.5, SaturatedFatContent 0.5, CholesterolContent 0.8, SodiumContent 40.3, CarbohydrateContent 144.2, FiberContent 15, SugarContent 112.1, ProteinContent 6.2
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Stephanie Homme and her family in Baton Rouge, Louisiana are real fans of jicama. “It’s a Mexican root vegetable that’s like a cross between a turnip and sweet potato,” she explains. “It’s juicy, sweet and adds crunch and heat to this wonderful salad with feisty Mexican flair.”
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Total Time 15 minutes
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Reviews 5
Total Time 15 minutes
Category Lunch
Cuisine North America, Mexican
Calories 67 calories per serving
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There are so many colorful items in this black bean salad, there is no need for a garnish. The jicama adds a surprising crunch. —Jeanette Marks, Ashland, Kentucky
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Reviews 4.5
Total Time 20 minutes
Category Lunch, Side Dishes
Cuisine North America, Mexican
Calories 239 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 20 minutes
Category Lunch, Side Dishes
Cuisine North America, Mexican
Calories 239 calories per serving
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Feta is a fun, briny addition to this salad's Mexican mix of jicama, avocado and cilantro. More Fruit Recipes
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CHOPPED MEXICAN SALAD WITH JICAMA AND CILANTRO | KANSAS ...
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From kansaslivingmagazine.com
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JICAMA RECIPES | ALLRECIPES
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Mix the jicama, cucumbers, oranges, radishes and lime juice in a large bowl. Let marinate about 20 minutes, then season with salt. Pile the vegetables and fruit onto a serving platter and drizzle with any accumulated juices. Sprinkle liberally with the powdered chile, top with the optional pickled onions and strew with the chopped cilantro.
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From mexican-authentic-recipes.com
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JICAMA SALAD WITH MANGO, CUCUMBER, AVOCADO, LIME AND ...
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