Best Jicama Salad Dressing Recipes

APRICOT, BERRY, AND JíCAMA SALAD WITH HONEY-LIME DRESSING

Steps:

• Combine first 6 ingredients in large bowl. Whisk lime juice, honey, and oil in small bowl to blend. Season to taste with salt and pepper. Pour dressing over fruit mixture; toss gently to coat. Divide salad among 6 plates. Sprinkle with sunflower seeds and serve.

ARUGULA, AVOCADO, PAPAYA AND JICAMA SALAD WITH POMEGRANATE DRESSING AND TORTILLA CHIP CROUTONS

Steps:

• Whisk together the pomegranate molasses, lime juice, honey and lime zest in a small bowl and season with salt and pepper; slowly whisk in the oil until emulsified.
• Combine the arugula, avocados, papaya, jicama and some salt and pepper in a large bowl and toss to combine. Add the tortilla chips, and then pour some of the dressing around the sides of the bowl. Toss to combine, taste and add more dressing the same way if desired.

JICAMA SALAD WITH GINGER LIME DRESSING

Steps:

• Beat olive oil, lime juice, lime zest, ginger, honey, sesame oil, and salt together in a bowl with a hand mixer until dressing is thick and creamy.
• Stir jicama, carrots, pea shoots, avocado, quinoa, and cilantro together in a large bowl; pour dressing over the top and toss to coat.

PICANTE JíCAMA AND ROASTED CARROT SALAD WITH CREAMY BASIL DRESSING

Steps:

• Preheat oven to 350° F. Spray large rimmed baking sheet with nonstick cooking spray. Spread carrots on sheet, then very lightly spray carrots. Roast until tender, 30 to 40 minutes. Let cool.
• In dry skillet over moderate heat, toast pine nuts, stirring constantly, until fragrant and light golden brown, 2 to 3 minutes. Immediately transfer to plate and let cool.
• In small bowl, toss jicama with lemon or lime juice, chile powder, and cayenne, if using.
• To serve, divide mixed baby greens among 4 salad plates and top each with 4 carrots. Mound 1/3 cup jicama atop each portion. Sprinkle each salad with 2 tablespoons pine nuts and garnish each plate with 2 endive, radicchio, or red-leaf lettuce leaves; 2 orange slices; and 2 fig halves, if using. Drizzle 1 tablespoon basil dressing over each salad and serve immediately.

MANGO, JICAMA AND RADISH SALAD WITH PEANUT DRESSING

Steps:

• In a medium bowl, whisk the peanut butter and lime juice until smooth. Add the brown sugar, vegetable oil and some salt and whisk until combined. Add enough water to thin the sauce and give it a dressing-like consistency, about 2 to 3 tablespoons.
• Place the radishes, greens, mangoes, jicama and cilantro in a large bowl and toss together.
• Drizzle with the dressing, toss using tongs to coat and serve.

JICAMA AND AVOCADO SALAD WITH LIME DRESSING

Steps:

• In a jar, mix together first 5 ingredients and then whisk in oil;set aside.
• Line salad bowl (or individual plates) with lettuce leaves.
• Top with tomatoes and jicama slices.
• Add avocado and olives and then top with lime.
• Toss with dressing.

JICAMA & ORANGE SALAD WITH LIME DRESSING

Steps:

• For the lime dressing, combine the sugar and dry mustard in a medium bowl.
• Add the oil, lime juice, honey water, and vinegar.
• Stir until well blended.
• Stir in cilantro.
• For salad, layer ingredients in order they are listed.
• Serve with the lime dressing.

JICAMA SALAD DRESSING

Steps:

• Whisk together all except cilantro. Just before serving over jicama/vegetable salads, add cilantro. Toss salad and allow to sit in fridge for at least 1/2 hour.

GREEN APPLE, JICAMA, AND PRAWN SALAD WITH MINT, LEMONGRASS, AND DIJON DRESSING

Steps:

• Bring a small pot of water to boil. Cook shrimp in boiling water until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes; drain.
• Rinse shrimp with cold water to cool completely. Peel, devein, and slice shrimp in half lengthwise; set aside in a bowl.
• Toss apple, jicama, and carrots together in a large bowl.
• Place mint leaves, olive oil, sugar, vinegar, Dijon mustard, garlic, and lemongrass in a food processor. Pulse until blended but slightly chunky, about two 10-second intervals.
• Pour dressing over apple mixture; toss until well mixed. Cover salad and shrimp separately with plastic wrap; refrigerate until ready to serve.
• Mix shrimp into salad before serving; garnish with cilantro.

SWEET CORN, JICAMA, AND BABY SPINACH SALAD WITH TEQUILA LIME DRESSING

Steps:

• Cook corn in salted water until tender. Remove corn from cob. Peel and julienne jicama. Dice red and yellow peppers. Put all ingredients for dressing in a medium sauce pot except oil and bring to a boil. Slowly emulsify oil into base and reserve. Toss spinach, jicama and corn together and dress.
• Divide evenly between six plates and garnish with peppers and pinon.

JICAMA CITRUS SALAD WITH SANGRIA DRESSING

Steps:

• For Dressing:.
• Put all ingredients into a tightly covered container and shake to combine.
• For Salad:.
• Arrange 4 orange segments in a half fan shape, with the points coming together at the center of the plate.
• On the opposite side arrange 3 grapefruit segments in a half fan shape, with the points coming together in the center & almost touching the oranges.
• Arrange about 5 jicama cubes down the center of the plate & over the ends of the citrus segments.
• Drizzle with sangria dressing.
• *Note: Fruit can also be all combined in a large serving bowl & passed with the dressing alongside.

JICAMA SALAD WITH WATERCRESS, ROMAINE AND LIME-CILANTRO DRESSING

Steps:

• Toss vegetables with dressing, add salt if needed.

APPLE-JICAMA SALAD WITH HATCH CHILE DRESSING

Steps:

• For the dressing, place roasted chiles, cucumbers, cilantro, green onions, olive oil, vinegar and garlic into a food processor and puree until smooth.
• Add yogurt and mix well.
• Chill in the fridge for at least one hour.
• In a large bowl, toss Hatch chile, apple, jicama, tangerines and salad greens.
• Add just enough dressing to coat salad and toss.
• Top with nuts or sesame seeds.
• To roast the peppers, either put them under the broiler for a few minutes, watching until they begin to char. Or toast them on a stick over a gas burner. Once they're charred, popping them into a paper bag for a few minutes will make them easy to peel. "Cook time" listed is actually chilling time for the dressing.

ROASTED BEET & JICAMA SALAD WITH JALAPENO PEANUT DRESSING

Steps:

• Preheat oven to 400ºF. Gently wash beets; pierce in several places with fork. Place beets and onions in center of large sheet of heavy-duty foil. Drizzle with 2 Tbsp. of the dressing. Bring up foil sides. Double fold top and both ends to seal packet, leaving room for heat circulation inside. Place on 15x10x1-inch baking pan. Bake 45 min. or until beets are tender. Remove packet from oven. Let stand 5 min. Cut slit in foil to release steam before opening. Let beets stand in foil until cooled. To peel, gently rub skins with cloth or paper towel until skins are removed. Cut beets into wedges; set aside.
• Meanwhile combine remaining dressing, jalapeno pepper, 1/4 cup of the peanuts and lime juice in blender; cover. Blend until smooth; set aside.
• Arrange jicama on serving platter; top with beet and onion mixture. Drizzle with dressing mixture. Sprinkle with cilantro and remaining chopped peanuts. Garnish with lime wedges.

CHICKEN JICAMA SALAD WITH CILANTRO BUTTERMILK DRESSING

Steps:

• Put the red onion in a small bowl and cover with cold water; set aside at least 15 minutes. Meanwhile, make the dressing: Combine half each of the cilantro and cheese in a food processor or blender; add the buttermilk, lime juice and about one-quarter of the sliced jalapenos and puree. Season with salt.
• Toss the salad greens with the remaining cilantro and half of the dressing in a large bowl. Drain the red onion and squeeze dry. Serve the salad topped with the onion, chicken, jicama, radishes and the remaining sliced jalapenos, cheese and dressing. Serve with tortillas and lime wedges.