Best 4 Apple Jicama Salad With Hatch Chile Dressing Recipes

Impress your family and friends with a delightful dish that tantalizes the taste buds - apple jicama salad with zesty hatch chile dressing. This vibrant and refreshing salad combines the crisp juiciness of apples with the crunchy texture of jicama, all tossed in a creamy, tangy dressing infused with the unique flavor of roasted hatch chiles. It's a perfect side dish for your next cookout, potluck, or family gathering. Get ready to embark on a culinary journey that will leave you craving more!

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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 AVOCADO SALAD

Jicama and Avocado Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 large oranges
2 limes, juiced
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
Kosher salt
2 tablespoons olive oil
1 small to medium jicama, peeled and cut into thick matchsticks
1/4 cup thinly sliced red onion
1 medium avocado, sliced crosswise
2 tablespoons fresh cilantro leaves

Steps:

Segment the oranges and cut each segment in half. Squeeze the juice from the oranges' membranes into a bowl. Whisk in the lime juice, coriander, cumin, 1/2 teaspoon salt and olive oil.
Gently toss the jicama, red onion and oranges with the lime vinaigrette and transfer to a serving bowl. Top with the avocado, cilantro and a sprinkle of salt.

APPLE JICAMA COLESLAW

Apple Jicama Coleslaw image

This crispy, crunchy, and extremely refreshing coleslaw recipe features an under-utilized vegetable found in almost every large American grocery store's produce section. I'm talking about jicama.

Provided by Chef John

Categories Salad Coleslaw Recipes With Mayo

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

½ small head green cabbage, cored and thinly sliced
½ jicama, sliced into matchsticks
1 large sweet apple (such as Fuji), sliced into matchsticks
½ cup mayonnaise
¼ cup pineapple juice
1 teaspoon white sugar
hot sauce to taste
salt and freshly ground black pepper to taste
¼ bunch chopped fresh cilantro
⅓ ounce toasted corn bits (such as CornNuts ®), crushed

Steps:

Place cabbage, jicama, and apple in a large bowl and toss to combine.
Whisk mayonnaise, pineapple juice, sugar, hot sauce, salt, and pepper in a bowl until mixture is smooth and fluffy, 1 to 2 minutes.
Pour mayonnaise mixture over cabbage, jicama, and apple; toss to combine. Let sit for 5 minutes.
Mix in cilantro and toss again.
Garnish with toasted corn bits and serve immediately.

Nutrition Facts : Calories 302.2 calories, Carbohydrate 25.6 g, Cholesterol 10.4 mg, Fat 22.5 g, Fiber 7.8 g, Protein 2.5 g, SaturatedFat 3.4 g, Sodium 206.4 mg, Sugar 12.8 g

JICAMA - APPLE SALAD

Jicama - Apple Salad image

This recipe has such a nice crisp texture. Not overly sweet, would make a nice change of pace for coleslaw. I came up with this just experimenting. I think chopped walnuts would also be good in this.

Provided by Miss Annie in Indy

Categories Apple

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb jicama
1 large granny smith apple (or apple of choice)
1 carrot (optional)
3 tablespoons mayonnaise (I used soynaise)
1 tablespoon lemon juice
1 tablespoon water
2 teaspoons sugar (I used splenda)
1 dash salt (optional)
1/8 teaspoon pepper (optional)
1 dash cayenne pepper, to taste (optional)

Steps:

Peel jicama and cut into chunks.
Wash apple, core and cut into chunks.
Wash carrot, peel if needed, cut into chunks.
Add above chunks to food processor and pulse until desired texture is reached (3-5 pulses should do it).
Transfer to bowl and set aside.
Combine remaining ingredients, whisk until smooth.
Taste for desired seasoning, adjust accordingly.
Pour over vegetable mixture and toss.
May be served immediately or refrigerate and let flavors meld.

Nutrition Facts : Calories 122.8, Fat 3.9, SaturatedFat 0.6, Cholesterol 2.9, Sodium 83.6, Carbohydrate 22.4, Fiber 6.8, Sugar 10.4, Protein 1.1

Tips:

For the best flavor, use ripe, crisp apples and jicama.
To prevent the apples from browning, toss them with a little lemon juice or vinegar.
If you don't have hatch chiles, you can use another type of mild or medium-heat chile pepper.
Be sure to remove the seeds from the chiles before chopping them, to reduce the heat level.
If you like a spicier dressing, you can add more chiles to taste.
This salad is best served immediately, but it will keep well in the refrigerator for up to 2 days.

Conclusion:

Apple jicama salad with hatch chile dressing is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and delicious salad, give this one a try!