Best Confetti Jicama Salad Recipes

Jicama Confetti Salad image

Provided by Bibi

Yield 6

Number Of Ingredients 17

4 cups thinly sliced jicama
2 thin slices red onion
½ cup carrot strips
½ cup red bell pepper strips
1 stalk celery, cut into matchsticks
1 green onion, thinly sliced
2 teaspoons white sugar
4 tablespoons rice wine vinegar
3 tablespoons avocado oil
4 teaspoons fish sauce
2 teaspoons honey
½ medium lime, juiced
½ teaspoon Sriracha hot sauce, or to taste
salt and ground black pepper to taste
½ cup sliced almonds
¼ cup minced cilantro
1 tablespoon cilantro leaves

Steps:

Combine jicama, red onions, carrots, red bell pepper, celery, and green onion in a large bowl. Sprinkle white sugar over the vegetables, stir well, and refrigerate for 20 to 30 minutes.
Combine rice wine vinegar, oil, fish sauce, honey, lime juice, and Sriracha in a jar with a lid. Close the lid and shake vigorously. Season vinaigrette with salt and pepper.
Remove salad ingredients from the refrigerator, sprinkle with minced almond slices and cilantro, and toss with the vinaigrette. Garnish with cilantro leaves and serve.

Nutrition Facts : Calories 180.7 calories, Carbohydrate 18.4 g, Fat 11.2 g, Fiber 6.3 g, Protein 3.2 g, SaturatedFat 1.2 g, Sodium 307 mg, Sugar 8 g

Confetti Jicama Salad image

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 16

1/2 medium jicama, peeled and julienned
1-1/3 cups julienned seedless cucumber
1 each small sweet red, orange and yellow peppers, julienned
1/2 cup thinly sliced red onion
3 green onions, chopped
DRESSING:
1/3 cup minced fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 tablespoons lime juice
2 tablespoons orange juice concentrate
2 tablespoons olive oil
1 garlic clove, minced
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper

Steps:

In a large bowl, combine the jicama, cucumber, peppers and onions. , In a small bowl, whisk the cilantro, jalapeno, lime juice, juice concentrate, oil, garlic and seasonings. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour. Stir before serving.

Nutrition Facts :