Best Jicama Carrot And Ginger Salad Recipes

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WATERCRESS SALAD WITH CARROTS AND JICAMA



Watercress Salad with Carrots and Jicama image

Peppery watercress takes on an exotic twist with the flavors of ginger and fresh cilantro leaves in this easy-to-prepare salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 11

3 tablespoons cider vinegar
Pinch of sugar
1/2 teaspoon coarse salt
Freshly ground pepper, to taste
1/4 cup chopped fresh cilantro leaves
1 small jalapeno, seeded and minced (about 1 tablespoon)
1 teaspoon finely grated fresh ginger
1/4 cup extra-virgin olive oil
3 cups watercress, thick stems removed
2 small carrots, peeled into ribbons (about 1 1/2 cups)
1/2 small jicama, peeled into ribbons (about 1 cup)

Steps:

  • Make the dressing: Whisk vinegar, sugar, salt, and pepper in a small bowl until sugar and salt have dissolved. Add cilantro, jalapeno, and ginger. Add oil in a slow, steady stream, whisking until emulsified.
  • Assemble the salad: Toss watercress, carrots, jicama, and 2 tablespoons dressing in a large bowl. Divide among plates. Serve remaining dressing on the side.

JICAMA SALAD WITH RICE WINE & SESAME GINGER DRESSING



Jicama Salad With Rice Wine & Sesame Ginger Dressing image

This recipe is served at Doc Martin's Restaurant in Taos, New Mexico. It combines southwest salad ingredients with an Asian twist on the dressing. Haven't tried it yet, but it sounds really colorful and delicious.

Provided by DailyInspiration

Categories     Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

2 cups jicama, julienned
1/4 cup carrot, julienned
1 red bell pepper, julienned
1/2 bunch chives, cut in 1 inch pieces
4 large radicchio, leaves
8 Belgian endive, leaves
2 small avocados, thinly sliced
1 lemon, peeled and thinly sliced
1/4 cup rice wine vinegar
1 tablespoon hot chili oil
1/2 teaspoon ginger, minced
1/2 teaspoon shallot, finely chopped
2 tablespoons tamari (or soy sauce)
2 tablespoons sesame seeds, toasted
1/2 cup sesame oil (or to taste)

Steps:

  • In a medium bowl place the jicama, carrots, red bell peppers, chives and the Rice Wine Vinegar and Sesame Ginger Dressing. Toss everything together well. Marinate the ingredients for 1 hour at room temperature.
  • To make dressing: In a medium bowl place the rice wine vinegar, hot chile oil, ginger, shallots, tamari and sesame seeds. Mix everything together well. While whisking constantly, add the sesame oil in a very slow, steady stream.
  • On individual salad plates, place the radicchio and Belgian endive. Place the jicama mixture on top. Garnish the salad with the avocado and lemon slices.

Nutrition Facts : Calories 633.7, Fat 45, SaturatedFat 6.6, Sodium 745, Carbohydrate 53.5, Fiber 42.9, Sugar 6.5, Protein 17.4

SWEET AND CRUNCHY JICAMA SALAD



Sweet and Crunchy Jicama Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

3 tablespoons fresh lemon juice
3 tablespoons olive oil
2 tablespoons chopped fresh Italian parsley
1 tablespoon honey, such as wildflower
1 teaspoon kosher salt
1 large jicama (1 to 1 1/2 pounds), peeled and cut into thin matchsticks
1 large carrot, peeled and cut into thin matchsticks
1 Honeycrisp apple, cut into thin matchsticks
1/4 cup toasted sesame seeds

Steps:

  • In a large bowl, whisk together the lemon juice, olive oil, parsley, honey and salt. Add the jicama, carrots, apple and sesame seeds. Toss well to coat everything in the dressing. Let the salad sit for 30 minutes at room temperature to allow the flavors to combine and the vegetables to soften slightly.

JICAMA AND CARROT SLAW



Jicama and Carrot Slaw image

Two juices, pineapple and lime, are used for a dressing in this slaw.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

1 1/4 cups pineapple juice
1/2 cup fresh lime juice
1/2 cup olive oil
Salt and freshly ground pepper, to taste
1 teaspoon ground coriander
4 pounds jicama (about 2 large)
3 pounds carrots

Steps:

  • Whisk together pineapple juice, lime juice, and oil. Add salt, pepper, and coriander.
  • Slice off rough outer skin from jicama and peel carrots. Using a sharp knife, cut jicama and carrots into matchsticks, about 3 inches long, and 1/8 inch thick, or shred vegetables in a food processor. Combine jicama and carrots in a large bowl and add dressing. Toss well and adjust seasoning with more salt and pepper. Serve immediately.

JICAMA-CARROT SLAW



Jicama-Carrot Slaw image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 0

Steps:

  • Combine 3 tablespoons each lime juice and finely chopped dates or currants and 2 tablespoons vegetable oil in a large bowl; let stand 10 minutes. Cut 1 medium carrot and 1 pound peeled jicama into matchsticks. Add the vegetables to the date mixture, season with salt and toss to coat. Stir in some torn mint.

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