Jicama Zucchini And Red Pepper Salad Recipes

JICAMA, ZUCCHINI AND RED PEPPER SALAD

Steps:

• In small jar with tight-fitting lid, shake dressing ingredients.
• In large bowl, mix zucchini, bell pepper and jicama. Pour dressing over mixture; stir gently.
• Arrange lettuce on 4 individual salad plates or large serving platter. Spoon salad mixture over lettuce.

REFRESHING SWEET AND SPICY JICAMA SALAD (VEGAN)

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.

JICAMA SALAD (MEXICO)

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.

JICAMA AND RED PEPPER SALAD

Steps:

• In large bowl, blend the lemon juice with sugar, salta dn Tabasco.
• Whisk in oil slowly in a steady stream.
• Toss jicama, bell pepper, garlic, cilantro and green onion with dressing and serve.