Gluten Free Spicy Jicama And Orange Salad Recipes
REFRESHING SWEET AND SPICY JICAMA SALAD (VEGAN)
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
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-CITRUS SALAD
Shake things up with this sangria-flavored salad spiked with wine or apple juice.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- In tightly covered container, shake oil, wine, honey and orange juice until well blended.
- On individual salad plates, arrange oranges, grapefruit and jicama (or mix in large bowl). Serve with dressing.
Nutrition Facts : Calories 145, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1, Fiber 6 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 5 mg
GLUTEN-FREE SPICY JICAMA AND ORANGE SALAD
Jicama is a crunchy root vegetable with a sweet, nutty flavor that's popular in Mexican cuisine. Its pretty ivory color does not become discolored, which makes it a natural to use in salads like this one.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- In large bowl, beat Dressing ingredients with whisk.
- Add jicama, cucumber and oranges; toss to coat. Let stand at room temperature about 30 minutes to blend flavors.
- Top with cilantro.
Nutrition Facts : Calories 60, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 7 g, TransFat 0 g
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.
FRUITED JICAMA SALAD
Tossed with poppy seed dressing, this quick combo complements many main dishes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- In small jar with tight-fitting lid, shake dressing ingredients. Set aside.
- In medium bowl, mix all salad ingredients except lettuce. Pour dressing over salad; toss lightly to coat. Cover and refrigerate until serving time.
- Serve on lettuce-lined salad plates.
Nutrition Facts : Calories 100, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 4 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 18 g, TransFat 0 g
SPICY JICAMA SALAD WITH TANGERINE AND CILANTRO
Provided by Food Network
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large nonreactive bowl, combine the jicama with the orange, lime, ad grapefruit juices, and the salt. Toss to mix and let sit, covered at room temperature for 1 hour.
- About 15 minutes before serving, add the olive oil, apple, tangerines and cilantro to the bowl and toss thoroughly. Toss the mixture every few minutes until serving time. Season with the ground chile, taste for seasoning and toss again before serving. Scoop some salad into each lettuce and serve.
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- Peel and slice the jicama into small sticks. Put in a bowl or tupperware and squeeze the juice of one lime over the jicama, cover and refrigerate.
- Next, peel and section the oranges, mandarins and grapefruit and place in a large bowl. (To section citrus, slice one end off and then use a sharp paring knife to remove the peel completely. Make sure there is no white pith left behind.) After you section the citrus, you’ll be left with the middle and a little bit of flesh. Squeeze the remaining juice out of each, into the bowl with the sectioned oranges, mandarins and grapefruit.
- Finely chop the habanero chile and 3-4 tablespoons of fresh cilantro and add to the bowl. Gently stir with a wooden spoon or spatula to mix.
- Now add the chilled jicama to the bowl, squeeze the juice of the other lime over the top and lightly toss the jicama and citrus together. Sprinkle the sea salt over the top and serve.
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