Jicama Salsa Recipes

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20 BEST WAYS TO COOK JICAMA



20 Best Ways to Cook Jicama image

These jicama recipes are light, crispy, and make great side dishes! From fries to salad to chips, this potato-like veggie is just too good.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 20

Jicama Salad
Baked Jicama Fries with Olive Oil and Paprika
Jicama Pico de Gallo
Avocado Cucumber Jicama Salad
Fresh Jicama Tortillas
Vegan Oven-Baked Chipotle Jicama Fries with Creamy Cilantro Lime Sauce
Black Bean Jicama Tacos with Chipotle Cream
Jicama and Strawberry Salad
Mango Jicama Slaw
Citrus Kale Salad with Avocado and Jicama
Jícama Salad with Oranges and Watercress
Citrus Herb Jicama Chips
Colorful Jicama Noodle Salad with Creamy Tahini-Ginger Dressing
Black Bean Salad with Jicama
Mango Avocado Salad
Chile and Lime Infused Jicama Sticks
Jicama Fries in the Air Fryer
Thai Jicama u0026amp; Red Onion Salad
Tomato Jicama Salad with Mango u0026amp; Jalapeños
Watermelon Salad with Cotija, Jicama, and Lime

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a jicama recipe in 30 minutes or less!

Nutrition Facts :

MANGO-JICAMA SALSA



Mango-Jicama Salsa image

Make and share this Mango-Jicama Salsa recipe from Food.com.

Provided by Leahs Kitchen

Categories     Sauces

Time 10m

Yield 1 1/2 cups, 4-6 serving(s)

Number Of Ingredients 8

1/2 cup ripe mango, diced
1/2 cup jicama, diced
1 roma tomato, diced
2 tablespoons lime juice, freshly-squeezed
2 tablespoons orange juice, freshly-squeezed
2 tablespoons cilantro, chopped
1/2-1 jalapeno, seeded and finely chopped
salt

Steps:

  • Mix all ingredients in a bowl and let sit in the refrigerator for a couple hours before serving. -Enjoy!

JICAMA SALSA



Jicama Salsa image

Provided by Sunny Anderson

Time 5m

Yield 4 servings

Number Of Ingredients 10

1 (1 1/2 pound) jicama, peeled and diced
1 Granny Smith apple, peeled, cored and diced
1/2 small red onion, diced
3 tablespoons lime juice
2 tablespoons vegetable oil
1 tablespoon sugar
2 teaspoons hot sauce (recommended: Frank's Red Hot)
1 tablespoon chopped cilantro leaves
1 tablespoon chopped mint leaves
Pinch kosher salt and freshly ground black pepper

Steps:

  • Combine all of the ingredients in a large salad bowl. Serve alone as a side salad or with tortilla chips.

CUCUMBER JICAMA GIMLET SALSA



Cucumber Jicama Gimlet Salsa image

This salsa is as refreshing as the drink it was inspired by. Bonus: it gets even better if it's refrigerated overnight, so make ahead for your next get-together or game day celebration.

Provided by Food Network Kitchen

Time 1h15m

Yield 3 1/2 cups

Number Of Ingredients 10

1 jicama, peeled and cut into 1-inch chunks (about 1 pound)
1 English cucumber, cut into 1/4-inch dice (about 12 ounces)
1 medium red onion, finely diced (about 2/3 cup)
1 Fresno pepper, finely diced
1/4 cup gin
2 tablespoons olive oil
1 teaspoon sugar
Juice and zest of 2 limes
Kosher salt and freshly ground black pepper
Tortilla chips for serving

Steps:

  • Place the jicama in a food processor and pulse until finely chopped. Remove to a medium bowl. Stir in the cucumber, onion, pepper, gin, oil, sugar, lime juice and zest. Season with salt and pepper. Refrigerate until chilled, at least 1 hour or overnight. Serve with tortilla chips.
  • Copyright 2013 Television Food Network, G.P. All rights reserved
  • From Food Network Kitchens

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  • Lemon Pepper Jicama Chips. Lemon Pepper Jicama Chips are a tangy and crispy snack made from thinly sliced jicama. The chips are brushed with olive oil and dusted with lemon pepper seasoning before being baked low and slow for a long period of time.
  • Chile and Lime Infused Jicama Sticks. Chile and Lime Infused Jicama Sticks are a refreshing and flavorful snack option. The marinated jicama is crisp and cooling, with a zesty bite from the citrus and vinegar.
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  • Tomato Jicama Salad. The Tomato Jicama Salad is a light and refreshing side dish that combines the crisp texture of jicama, the sweetness of tomatoes and mangoes, and the heat of jalapeños.

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