Best Jicama Zucchini And Red Pepper Salad Recipes

JICAMA AND RED PEPPER SALAD

Jicama and Red Pepper Salad image

I took a leap when I made this recipe 8-9 years ago. I am a west Texas boy. Jicama? Sounds like a new language. WRONG! Good stuff with a raw potato texture...a little sweet with a little crunch. Just try it. I may grill it soon. Stay tuned.

Provided by Patrick Johnson @pwjohnso

Number Of Ingredients 10

Ingredients

1 large lemon, juiced
1 tablespoon(s) sugar
1 1/2 teaspoon(s) kosher salt
1 teaspoon(s) tobasco sauce
1/3 cup(s) vegetable oil
1 pound(s) jicama, peeled and julienned
1 large red bell pepper, seeded, deribbed, julienned
2 large garlic cloves, minced
2 tablespoon(s) fresh cilantro, chopped
2 - green onion, sliced thin on the bias

Steps:

In large bowl, blend the lemon juice with sugar, salta dn Tabasco.
Whisk in oil slowly in a steady stream.
Toss jicama, bell pepper, garlic, cilantro and green onion with dressing and serve.

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

JICAMA SALAD (MEXICO)

Jicama Salad (Mexico) image

A refreshing and crunchy salad with just a hint of "heat". This is from The American Cafe Market in Washington DC. We have to thank our Mexican neighbors for introducing us to jicama!! :)

Provided by Acerast

Categories Onions

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 medium jicama, medium
1 medium zucchini, medium
1 medium carrot, medium
1/4 cup red onion
6 tablespoons olive oil
1 1/2 teaspoons raspberry vinegar
1 1/2 teaspoons rice wine vinegar
2 teaspoons honey
1 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1 teaspoon fresh cilantro, fresh, chopped

Steps:

Peel, then slice the jicama in half length-wise and cut it into julienne "sticks" 2-inch by 1/8-inch.
Split the zucchini in half and cut it into 2-inch by 1/8-inch julienne "sticks".
Peel, halve and slice the carrot into 2-inch by 1/8-inch julienne "sticks".
Cut the red onion into 1/8-inch half moons.
Combine the vegetables into a salad bowl.
In a small bowl combine the oil, vinegars, honey, salt , cayenne and cilantro.
Add the dressing to the vegetables and toss to mix well.

JICAMA, BELL PEPPER, AND CITRUS SALAD

Jicama, Bell Pepper, and Citrus Salad image

From Simply Recipes. The fresh lime juice and orange segments lend a nice zesty citrus flavor to this salad.

Provided by Kathy

Categories Peppers

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs jicama, peeled, then cubed
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 green bell pepper, finely diced
1/2 cup chopped red onion
1/2 large cucumber, seeded and chopped
1 navel orange, peeled, then sliced crosswise into chunks
1/2 cup chopped fresh cilantro
1/3 cup lime juice (about 3 limes)
1 pinch cayenne pepper
1 pinch paprika
kosher salt

Steps:

Toss together jicama, bell peppers, red onion, cucumber, orange, and cilantro in a large bowl.
Pour lime juice over top.
Sprinkle with cayenne and paprika. Add salt to taste.
Let sit 1/2 hour before serving.

JICAMA, ZUCCHINI AND RED PEPPER SALAD

Jicama, Zucchini and Red Pepper Salad image

Toss a fresh and colorful salad in minutes!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

3 tablespoons red wine vinegar
3 tablespoons olive or vegetable oil
1 teaspoon sugar
1/2 teaspoon ground cumin
1 1/2 teaspoons chopped fresh oregano or 1/4 teaspoon dried oregano leaves
1/4 teaspoon salt
1 clove garlic, crushed
1 medium zucchini, cut into 1 1/2x1/4x1/4-inch strips
1 medium red bell pepper, cut into 1 1/2x1/4-inch strips
1/2 small jicama, peeled, cut into 1 1/2x1/4x1/4-inch strips
4 lettuce leaves

Steps:

In small jar with tight-fitting lid, shake dressing ingredients.
In large bowl, mix zucchini, bell pepper and jicama. Pour dressing over mixture; stir gently.
Arrange lettuce on 4 individual salad plates or large serving platter. Spoon salad mixture over lettuce.

Nutrition Facts : Calories 140, Carbohydrate 9 g, Cholesterol 0 mg, Fat 2, Fiber 3 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 3 g, TransFat 0 g