Best Jicama Grapefruit Salad Recipes

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GRAPEFRUIT AND JíCAMA SALAD



Grapefruit and Jícama Salad image

Provided by Charles Phan

Categories     Salad     Side     No-Cook     Quick & Easy     Grapefruit     Mint     Pecan     Hot Pepper     Carrot     Jícama     Cabbage     Soy Sauce     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 15

2 cups shredded red cabbage
Salt
1/4 cup soy sauce
1 tablespoon rice wine vinegar, or other vinegar
1 tablespoon sugar
1 teaspoon minced garlic
1 small chile pepper (preferably Thai chile), minced, or dried red pepper flakes, to taste
1 teaspoon lime juice, or to taste
1 cup shredded jicama
1/2 cup shredded carrot (optional)
2 teaspoons corn oil or canola oil
Salt and pepper, to taste
1/2 cup coarsely chopped mint leaves
1/4 cup chopped candied pecans or walnuts (optional)
2 grapefruits, segmented, tough membranes removed

Steps:

  • Place cabbage in a bowl and cover with salted water. Set aside. Combine soy sauce, vinegar, sugar, garlic, chile, and lime juice. Add more lime juice to taste.
  • In a large bowl, combine jicama, carrot, and oil. Drain cabbage and crush it a bit between your hands. Toss cabbage with jicama mixture, then with soy dressing. Add salt and pepper to taste. Divide among 4 plates and top with with mint, nuts, and grapefruit. Serve.

FLORIDA GRAPEFRUIT AND JICAMA VIETNAMESE SALAD



FLORIDA GRAPEFRUIT AND JICAMA VIETNAMESE SALAD image

Categories     Salad     Citrus     Winter

Yield 8

Number Of Ingredients 10

1 small jicama, peeled (about 1 1/4 lb/600 g)
3 cups (750 ml) shredded napa cabbage
2 Florida ruby red grapefruits, peeled and segmented
1 carrot, shredded
1 cup (250 ml) diced English cucumber
3 tbsp (45 ml) Florida ruby red grapefruit juice
2 tbsp (30 ml) each soy sauce and rice vinegar
1 large clove garlic, minced
2 tbsp (30 ml) liquid honey
2 tsp (10 ml) sriracha chili sauce

Steps:

  • Thinly slice jicama and stack slices. Cut into 2 inch (5 cm) matchstick size strips and place in a large bowl. Add cabbage, Florida grapefruit segments, carrot and cucumber. In a small bowl, whisk together Florida grapefruit juice, soy sauce, vinegar, garlic, honey and chili sauce. Pour over salad and toss to coat. Let stand 10 minutes before serving for flavours to develop. Makes 8 servings. www.newscanada.com

PINK GRAPEFRUIT AND JICAMA SALAD



Pink Grapefruit and Jicama Salad image

Provided by Food Network

Time 15m

Yield 4 to 6 appetizer salads

Number Of Ingredients 9

2 large pink grapefruit
1/2 pound jicama
2 tablespoons mustard
2 tablespoons warm honey
1 jalapeno, seeded and finely chopped
1/2 cup extra virgin olive oil
Mesclun salad greens
Freshly ground black pepper
2 tablespoons sesame seeds

Steps:

  • Peel the grapefruits and remove the individual segments (supreme) with a sharp knife. Place the tip of the knife between the fruit segment and the membranes that separate it from the next segment and cut inward on both sides to remove. Place the fruit into a bowl and save the pulpy membrane, which is full of juice, for the dressing.
  • Peel and julienne the jicama tossing it into the same bowl as the fruit. Discard the pulp and add the mustard to the juice. Whisk in the honey and the jalapeno and slowly whisk in the olive oil.
  • Toss the grapefruit and jicama with half of the dressing. Make a neat pile of greens on a dish and top with some of the salad. Drizzle some dressing around the plate, grind some pepper on top, sprinkle with sesame seeds.

JICAMA GRAPEFRUIT SALAD



Jicama Grapefruit Salad image

Make and share this Jicama Grapefruit Salad recipe from Food.com.

Provided by dicentra

Categories     Citrus

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1 jicama (1 lb. or a 1-lb. piece)
1/2 cup thinly sliced red onion
2 red grapefruits (1 1/4 lb. each)
1/4 cup red wine vinegar
2 tablespoons chopped fresh basil leaves
1 garlic clove, minced
1/4 teaspoon salt
1/2 cup sliced red radish
1 firm-ripe avocado (1/2 lb.)
pepper

Steps:

  • Rinse jicama. Cut off and discard skin and any tough fibers. Cut jicama into matchstick-size sticks 2 to 3 inches long.
  • Rinse onion slices with cool water and drain.
  • With a knife, cut off and discard grapefruit peel and membrane. Over a wide serving bowl, cut between inner grapefruit membranes and lift out fruit segments.
  • Put fruit in bowl. Squeeze remaining membrane over bowl to collect juice.
  • Drain grapefruit segments; save 1/2 cup juice and keep the rest to drink.
  • Combine the 1/2 cup juice with vinegar, basil, garlic, and 1/4 teaspoon salt; return to grapefruit. Add jicama, radishes, and onion and mix.
  • Peel, pit, and thinly slice avocado onto jicama salad. Gently mix and add salt and pepper to taste.

Nutrition Facts : Calories 206.9, Fat 7.7, SaturatedFat 1.1, Sodium 161.9, Carbohydrate 34.8, Fiber 14, Sugar 12.9, Protein 3.5

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