Best Jicama Bell Pepper And Citrus Salad Recipes
SAVOY JICAMA SLAW WITH CITRUS-CUMIN DRESSING
Provided by Guy Fieri
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 15
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
Orange, grapefruit, and apple join crunchy jicama and cucumber in a salad.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 9
Steps:
- Working over a large bowl, carefully carve out sections of grapefruit and orange from membranes using a paring knife, letting sections fall into bowl and reserving membranes. Transfer juices to a small non-reactive bowl; squeeze membranes into bowl. Discard membranes.
- Add lime juice, cilantro, red pepper flakes, and salt to the small bowl with the juices; stir to combine. Add jicama, apple, and cucumber to the large bowl with the fruit. Pour juice mixture over fruit mixture. Gently toss to coat. Let salad stand for 10 minutes before serving.
Nutrition Facts : Calories 124 g, Fiber 10 g, Protein 3 g, Sodium 77 g
JICAMA CITRUS SALAD
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
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
JICAMA, ZUCCHINI AND RED PEPPER SALAD
Toss a fresh and colorful salad in minutes!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 140, Carbohydrate 9 g, Cholesterol 0 mg, Fat 2, Fiber 3 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 3 g, TransFat 0 g
JICAMA MANGO SALAD WITH CILANTRO AND LIME
A crisp and refreshing jicama salad, this salad goes really well with any Mexican or Asian dish.
Provided by GF mama
Categories Salad Vegetable Salad Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Toss jicama, red pepper, mango, and red onion together in a large bowl. Set aside.
- Stir cilantro, lime juice, honey, salt, and cayenne pepper together in a bowl.
- Pour the cilantro mixture over the jicama mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 31.5 g, Fat 0.3 g, Fiber 8.9 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 300.2 mg, Sugar 18.1 g
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