CUCUMBER, JICAMA, AND FRUIT SALAD
The spicy sweetness of this Mexican salad is super-refreshing and delicious as long as you have ripe fruit; vary the ingredients depending on what you find. Really, any fruit is suitable, from oranges and apples to pineapples and papayas; peaches and melons are wonderful summer options.
Yield makes 4 servings
Number Of Ingredients 7
Steps:
- Toss the jicama and cucumber with the lime juice and salt in a nonreactive bowl and let it sit for at least 30 minutes. Meanwhile, prepare the fruit.
- When ready to serve, toss in the fruit and cayenne. Taste and adjust the seasoning, then garnish and serve.
- To use this salad as a sauce for grilled or broiled fish, chicken, or pork, similar to Xec (page 615), omit the jicama and add 1 tablespoon extra virgin olive oil.
ORANGE, CUCUMBER AND JICAMA SALAD
Make and share this Orange, Cucumber and Jicama Salad recipe from Food.com.
Provided by Dancer
Categories Oranges
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Tear the romaine into bite-sized pieces and place in a salad bowl.
- Arrange the oranges, cucumber, onion, jicama, and pepper on top.
- Mix together the oil, vinegar, oregano, and salt and pepper.
- Pour this dressing over the salad and mix lightly.
JICAMA SALAD WITH ORANGE AND CILANTRO
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel and cut in half lengthwise: 1 small jicama (about 1/2 pound).
- Cut into 1/4-inch-thick slices. Cut the slices into 1/4 -inch-wide sticks.
- Peel with a sharp knife down to the flesh, removing all the rind and membrane: 2 oranges.
- Slice into 1/4 -inch-thick rounds and remove the seeds. Arrange the jicama and orange slices on a plate. Sprinkle with: A pinch of paprika or spicy chile powder (ancho or guajillo).
- Make a dressing by whisking together: Juice of 1 lime, Salt, 2 tablespoons extra-virgin olive oil.
- Pour over the jicama and oranges. Sprinkle with: 1 to 2 tablespoons chopped cilantro.
- Add 1/4 cup sliced radishes. Taste and add more lime juice if needed.
JICAMA WITH ORANGE, CUCUMBER, MANGO, RED CHILE & LIME
I adopted this recipe after Mean Chef (IHHDRO) left the site. The comments from my original review stated, " This salad is an excellent blend of flavors. I used a diced red pepper instead of the red jalapeno and upped the cayenne just a bit in order to balance out the heat. It was fabulous. This is a wonderful summer side dish." This is great for cookouts or just simple summer meals. We love this salad.
Provided by Ms B.
Categories Southwestern U.S.
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix vegetables with lime juice and let sit 20 minutes.
- Pile on platter, sprinkle with salt, chile powder, cilantro and jalapeno rings.
JICAMA-ORANGE SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Peel and segment the oranges with a paring knife (see page 52). Squeeze the empty membranes over a large bowl to release the juices.
- Whisk the chili powder, salt and pepper to taste, the olive oil and lime juice into the orange juice. Toss in the orange segments and jicama. Before serving, add the scallions, cilantro and pomegranate seeds.
SUMMER CUCUMBER JICAMA SALAD
This is a really great cucumber salad that's light and flavorful and makes a great starter! Tastes fine as it is, but can be salted and peppered to taste, if desired. Just remember to add all ingredients and mix before adding in the tomatoes, as they are extremely delicate and do not withstand stirring very well once they are cut.
Provided by jerecar
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Peel cucumber, alternating rows so that thin green strips of peel are left. Slice cucumber into thin rounds.
- Stir cucumber, jicama, lemon zest, and lemon juice together in a bowl until salad is evenly mixed. Gently fold tomatoes into salad.
Nutrition Facts : Calories 46.2 calories, Carbohydrate 10.9 g, Fat 0.4 g, Fiber 3.5 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 10.9 mg, Sugar 2.1 g
JíCAMA, CUCUMBER, AND CHILE SLAW
Categories Salad Side No-Cook Vegetarian Quick & Easy Low Sodium Cucumber Summer Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Serves 2 as a side dish
Number Of Ingredients 7
Steps:
- Seed cucumber and peel jícama. Cut cucumber, jícama, and carrots into 1 1/2-inch-long thin strips. Toss vegetables together with remaining ingredients and season with salt and pepper.
CHILE-DUSTED ORANGES, JíCAMA, AND CUCUMBER
Categories Fruit Vegetable No-Cook Quick & Easy Low/No Sugar Orange Cucumber Summer Raw Gourmet
Yield Makes 8 hors d'oeuvre servings
Number Of Ingredients 4
Steps:
- Cut off peel and white pith from 3 oranges with a sharp knife. Cut peeled fruit in half lengthwise, then cut crosswise into 1/4-inch-thick slices. Cut remaining orange in half crosswise, then cut each half into 6 to 8 wedges for squeezing.
- Cut jicama wedges and cucumber crosswise into 1/4-inch-thick slices.
- Squeeze juice from 4 to 6 orange wedges into a bowl, then add jicama, cucumber, and salt to taste and toss well. Season orange slices with salt and arrange on a platter with jicama and cucumber. Lightly sprinkle with cayenne.
- Serve with remaining orange wedges.
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