Best Jicama Cucumber Salad Recipes

SUMMER CUCUMBER JICAMA SALAD

Steps:

• Peel cucumber, alternating rows so that thin green strips of peel are left. Slice cucumber into thin rounds.
• Stir cucumber, jicama, lemon zest, and lemon juice together in a bowl until salad is evenly mixed. Gently fold tomatoes into salad.

WATERMELON, CUCUMBER, AND JíCAMA SALAD

Steps:

• Toss together all ingredients in a serving bowl. Serve immediately.

JICAMA CUCUMBER SALAD

Steps:

• In a large bowl, combine the jicama, cucumber, onion and chilies. In a small bowl, whisk the remaining ingredients. Pour over jicama mixture; toss to coat. Cover and refrigerate for at least 1 hour.

ORANGE, CUCUMBER AND JICAMA SALAD

Steps:

• Tear the romaine into bite-sized pieces and place in a salad bowl.
• Arrange the oranges, cucumber, onion, jicama, and pepper on top.
• Mix together the oil, vinegar, oregano, and salt and pepper.
• Pour this dressing over the salad and mix lightly.

SPIRALIZED CUCUMBER AND JICAMA TOSTADA SALAD WITH AVOCADO

Steps:

• Place jicama, cucumber, red onion, and bell peppers together in a mixing bowl. Toss with lime juice and avocado oil until combined; refrigerate until chilled, about 20 minutes.
• Season the mashed avocado with garlic salt. Spread the avocado mixture evenly over tostada shells. Top evenly with jicama mixture and grape tomatoes. Garnish with cilantro and serve with lime wedges.

CUCUMBER, JICAMA, AND MANGO SALAD

Steps:

• Combine the vinegar, water, agave nectar, lime juice, and salt in a small saucepan over medium heat and bring to a gentle boil. Cook until the liquid is clear and slightly thickened, about 2 minutes. This should yield 1/4 cup of liquid. Refrigerate the dressing for 15 minutes.
• Quarter the cucumber lengthwise, remove the seeds, and slice crosswise into 1/2-inch pieces. Combine the cucumber, jicama, mango, and the cooled vinegar mixture in a bowl and stir well, then stir in the chopped mint.
• rebecca's notes
• If you're feeling intimidated by chopping up a jicama or want to save time, many markets have precut jicama available in the refrigerated area of the produce section.
• storage
• Store in an airtight container in the refrigerator for 5 to 6 days.
• nutrition information
• (per serving)
• Calories: 60
• Total Fat: 0.2g (0g saturated, 0g monounsaturated)
• Carbohydrates: 14g
• Protein: 0g
• Fiber: 2g
• Sodium: 100mg

JICAMA, MELON, CUCUMBER, AND TOMATO SALAD

Steps:

• In a shallow bowl, toss together the jicama, cantaloupe, cucumber, and tomatoes. In a small bowl, whisk together the orange juice, lime juice, vinegar, hot pepper sauce, salt, and oil. Pour the dressing over the salad and toss to mix. Sprinkle the cheese over the top of the salad. Refrigerate at least an hour. Serve cold. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

WATERMELON, CUCUMBER AND JICAMA SALAD

Steps:

• Toss with dressing.

CUCUMBER, JíCAMA, AND PICKLED GINGER SALAD

Steps:

• Whisk together vinegar, sugar, and salt in a small bowl until sugar is dissolved, then add oil in a slow stream, whisking until emulsified. Toss together cucumber, jicama, ginger, and dressing in a bowl until combined well, then let stand, covered and chilled, 15 minutes.

JICAMA SALAD WITH CUCUMBER AND LIME

Steps:

• In a medium size bowl, mix all the ingredients together.
• Allow to stand at room temperature for 1 hour to allow the flavors to blend.

NO-FAT ORANGE, CUCUMBER AND JICAMA SALAD

Steps:

• Combine cucumber, oranges, jicama and green onions in a glass bowl.
• Combine juices, chili powder and salt; pour over salad ingredients.
• Sprinkle mint over the salad; toss, cover and chill, preferably overnight, mixing occasionally.

ENSALADA DE MANGO, JICAMA Y PEPINO (MANGO-JICAMA AND CUCUMBER SALAD)

Steps:

• Cutting the mangoes: Peel the mangoes, then cut the flesh from the pits: A mango pit (to which the flesh clings tightly) is flattish and oval, more-or-less a smaller version of the mango's overall shape. To cut the flesh off the pit, stand a mango on one end and slice the flesh from one side of the pit. Turn the mango around and slice the flesh off the other side. You'll be able to get a couple thin slices of flesh off the pit on each end. Cut the large pieces into long 1/2-inch-wide "fingers."
• Salad: In pointed Sno-Cone cups (you'll need a snow-cone holder or a glass to support each cup) or in paper cups or glasses, combine a portion of mango, jicama and cucumber "fingers" or wedges (they will be standing in the cups). Mix the chile and 1/2 teaspoon salt; sprinkle over the "salads." Serve with lime wedges for each guest to squeeze over the pieces as they eat them.
• Variation: Cut the mango, jicama and cucumber into cubes instead of "fingers," and mix together in a large bowl. Juice the limes (rather than cutting them into wedges) and drizzle over the mixture. Sprinkle with the salt and chile, and serve on a buffet or pass this at the table.