Jicama Salad With Carrot Shreds And Citrus Dressing Recipes

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SAVOY JICAMA SLAW WITH CITRUS-CUMIN DRESSING



Savoy Jicama Slaw with Citrus-Cumin Dressing image

Provided by Guy Fieri

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 15

8 cups savoy cabbage, finely shredded (1/2 of a small head, about 1 pound)
1 cup radicchio, finely shredded (about 1 small head)
2 cups jicama, cut into 1/8 by 1-inch long matchsticks (about 6 ounces)
1 cup shredded carrots
1 medium red bell pepper, cut into 1/8 by 1-inch long matchsticks
1 cup green onions, white and bright green parts, thinly sliced (about 6)
3/4 cup fresh cilantro leaves, chopped (1 small bunch, woody stems removed)
1 cup chopped fresh pineapple or 1 (8-ounce) can crushed pineapple with juice
1/3 cup mayonnaise
1 teaspoon ground cumin
Salt and freshly cracked black pepper
2 tablespoons agave nectar
1/4 cup fresh grapefruit juice
1/4 cup orange juice
3 tablespoons white balsamic

Steps:

  • For the slaw: In a large bowl, lightly toss the shredded cabbage, removing any thick pieces. Repeat with the radicchio, then add to the cabbage. Add the jicama, carrots, red bell peppers, green onions, cilantro and pineapple, tossing after each addition.
  • For the cumin dressing: Combine the mayonnaise, cumin, 1/2 teaspoon salt, 1/2 teaspoon pepper and agave in a measuring cup. Whisk in the grapefruit juice, orange juice and vinegar and blend well.
  • Pour the vinaigrette over the slaw mix and blend well. Refrigerate for 20 minutes. Stir and serve.

JICAMA CITRUS SALAD



Jicama Citrus Salad image

Never tried jicama? It is a crunchy Mexican turnip, and I love to use it in this super easy salad. The jicama is ideal alongside the vibrant flavors of the tangerines and shallots. Between the sweet and sour flavors in this salad and its crunchy texture, it's all delish if you ask me. -Crystal Jo Bruns, Iliff, Colorado

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 7

8 tangerines, peeled, quartered and sliced
1 pound medium jicama, peeled and cubed
2 shallots, thinly sliced
2 tablespoons lemon or lime juice
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Combine all ingredients; refrigerate until serving.

Nutrition Facts : Calories 76 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 123mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges

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

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 WITH CARROT SHREDS AND CITRUS DRESSING



Jicama Salad With Carrot Shreds and Citrus Dressing image

Make and share this Jicama Salad With Carrot Shreds and Citrus Dressing recipe from Food.com.

Provided by dicentra

Categories     Oranges

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb jicama, peeled
1 small carrot, peeled and finely shredded
1/4 cup orange juice
1 tablespoon fresh lime juice
1 teaspoon rice vinegar
1 tablespoon olive oil
1 tablespoon chopped fresh cilantro
1/4 teaspoon salt

Steps:

  • Cut jicama into julienne strips. Put in a medium bowl.
  • Add carrot shreds and toss.
  • In a jar with a tight fitting lid, combine orange juice, lime juice, vinegar, olive oil, cilantro and salt.
  • Cover and shake well. Pour dressing over salad and toss. Serve cold.

Nutrition Facts : Calories 57.4, Fat 2.4, SaturatedFat 0.3, Sodium 106, Carbohydrate 8.8, Fiber 4, Sugar 2.7, Protein 0.7

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