Best Gluten Free Spicy Jicama And Orange Salad Recipes

JICAMA SALAD WITH ORANGE AND CILANTRO

Jicama Salad with Orange and Cilantro image

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 small jicama (about 1/2 pound)
2 oranges
A pinch of paprika or spicy chile powder (ancho or guajillo)
Juice of 1 lime
Salt
2 tablespoons extra-virgin olive oil
1 to 2 tablespoons chopped cilantro

Steps:

Peel and cut in half lengthwise: 1 small jicama (about 1/2 pound).
Cut into 1/4-inch-thick slices. Cut the slices into 1/4 -inch-wide sticks.
Peel with a sharp knife down to the flesh, removing all the rind and membrane: 2 oranges.
Slice into 1/4 -inch-thick rounds and remove the seeds. Arrange the jicama and orange slices on a plate. Sprinkle with: A pinch of paprika or spicy chile powder (ancho or guajillo).
Make a dressing by whisking together: Juice of 1 lime, Salt, 2 tablespoons extra-virgin olive oil.
Pour over the jicama and oranges. Sprinkle with: 1 to 2 tablespoons chopped cilantro.
Add 1/4 cup sliced radishes. Taste and add more lime juice if needed.

JICAMA AND ORANGE SALAD

Jicama and Orange Salad image

A popular street snack in Mexico. It's light & refreshing, crunchy & sweet with a little bit of heat! Make your dressing first, then prep the salad. From Chef Jeff Smedstad & The Elote Cafe.

Provided by Chicagoland Chef du

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 medium jicama, peeled, cut into thick matchstick-like pieces
2 oranges, peeled, cut into thick slices
1/4 cup diced onion
3 radishes, cut in half then sliced
2 tablespoons cilantro leaves, chopped
1/2 lime, squeeze juice to garnish
1 dash chili powder, to garnish (optional)
lime vinaigrette
1 cup olive oil
2/3 cup orange juice
1/4 cup cholulu brand hot sauce, do not substitute
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon sugar

Steps:

Mix the dressing ingredients week, set aside.
Place all the salad ingredients in a large bowl and toss.
Pour enough dressing to coat, toss again and plate.
Garnish each salad with a squeeze of lime and a sprinkling of chile powder, if desired,.

Nutrition Facts : Calories 603.6, Fat 54.4, SaturatedFat 7.5, Sodium 819, Carbohydrate 30.1, Fiber 10.4, Sugar 14.4, Protein 2.4

REFRESHING SWEET AND SPICY JICAMA SALAD (VEGAN)

Refreshing Sweet and Spicy Jicama Salad (Vegan) image

I made this as a side dish with some grilled basil chicken and spicy Italian chicken sausages; it was perfect! If you don't like spicy food, just cut back on the Thai chiles. My boyfriend and I loved it!

Provided by Lindsey Pfeiffer

Categories Salad Vegetable Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 12

Ingredients

1 large jicama, peeled and julienned
2 navel oranges, peeled and cut into chunks
1 large red bell pepper, cut into bite-size pieces
½ hothouse cucumber, diced
3 small sweet yellow peppers, sliced
2 small sweet orange peppers, sliced
4 radishes, thinly sliced
3 Thai chile peppers, minced
½ jalapeno pepper, diced
½ bunch cilantro, chopped
1 lemon, juiced
ground black pepper to taste

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.

Nutrition Facts : Calories 118.6 calories, Carbohydrate 28.3 g, Fat 0.5 g, Fiber 12.4 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 16.2 mg, Sugar 7.8 g

GLUTEN-FREE SPICY JICAMA AND ORANGE SALAD

Gluten-Free Spicy Jicama and Orange Salad image

Jicama is a crunchy root vegetable with a sweet, nutty flavor that's popular in Mexican cuisine. Its pretty ivory color does not become discolored, which makes it a natural to use in salads like this one.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 1h

Yield 8

Number Of Ingredients 13

Ingredients

2 tablespoons plain low-fat yogurt
1 tablespoon white wine vinegar
1 tablespoon agave nectar
1 1/2 teaspoons Dijon mustard
1/2 teaspoon chili garlic paste
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon ground coriander
1/8 teaspoon pepper
1/2 lb jicama, peeled, cut into 3x1/4-inch julienne strips
1/2 English (seedless) cucumber, cut into 3x1/4-inch julienne strips (about 1 cup)
4 oranges, peeled, sectioned
1/2 bunch fresh cilantro, chopped (1/2 cup)

Steps:

In large bowl, beat Dressing ingredients with whisk.
Add jicama, cucumber and oranges; toss to coat. Let stand at room temperature about 30 minutes to blend flavors.
Top with cilantro.

Nutrition Facts : Calories 60, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 7 g, TransFat 0 g