Best 6 Broccoli Jicama Salad Recipes
Broccoli and jicama salad is a vibrant and crunchy salad made with fresh broccoli florets and jicama strips, tossed in a tangy and flavorful dressing. This salad is not only delicious but also packed with nutrients, making it a healthy and refreshing side dish or light meal. Whether you're looking for a nutritious addition to your lunch or a refreshing salad to serve at your next gathering, this broccoli jicama salad is sure to impress. Read on for the best recipe to prepare this delightful salad in the comfort of your own kitchen.
Here are our top 6 tried and tested recipes!
CHICKEN JICAMA SALAD WITH CILANTRO BUTTERMILK DRESSING
Enjoyed raw or cooked in a variety of Mexican dishes, jicama adds a refreshing crunch to this hearty chicken salad. Serve with warm corn tortillas and a creamy cilantro buttermilk dressing for added satisfaction.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 370 calorie, Fat 15 grams, SaturatedFat 7 grams, Cholesterol 100 milligrams, Sodium 680 milligrams, Carbohydrate 35 grams, Fiber 10 grams, Protein 27 grams
SWEET AND CRUNCHY JICAMA SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
CLEMENTINE JICAMA SALAD
Provided by Lillian Chou
Categories Salad Cheese Citrus No-Cook Thanksgiving Vegetarian Quick & Easy Dinner Potluck Seed Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 (first course) servings
Number Of Ingredients 10
Steps:
- Mince and mash garlic to a paste with 1/2 teaspoon salt, then whisk together with lime juice, oil, sugar, and 1/2 teaspoon pepper in a large bowl.
- Just before serving, add clementines, jicama, onion, and cilantro and gently toss. Season with salt. Sprinkle with cheese and pumpkin seeds.
BROCCOLI JICAMA SALAD
The tangy dressing and juicy jicama make a great combination. Cider or rice vinegar can be used in place of the white vinegar. From the Atlanta Journal-Constitution.
Provided by bengi
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook the broccoli with a small amount of water in a steamer or in the microwave until crisp-tender, about 5 minutes.
- Rinse in cold water to cool and drain.
- Meanwhile, place cranberries in a small bowl; add boiling water to cover.
- Let stand 1 minute.
- Drain.
- In a medium bowl, combine the broccoli, cranberries, onion and jicama.
- In another bowl, combine yogurt, mayonnaise and vinegar.
- Mix well.
- Add to broccoli mixture and toss to coat.
- Cover and refrigerate for 20 minutes or until chilled.
CHICKEN JICAMA SALAD
A nice summer lunch. Jicama gives the salad a nice crisp crunch. Serve on a bed of lettuce or on buns.
Provided by Parsley
Categories Lunch/Snacks
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine chicken, celery, jicama, carrots, onion, parsley and dill weed.
- Add sour cream, mayo (start w/ just the 1/4 cup of mayo and see if you need more), pepper and salt.
- Stir to coat evenly.
- Chill until ready to serve.
Nutrition Facts : Calories 357.5, Fat 15.9, SaturatedFat 6.1, Cholesterol 133.3, Sodium 159.6, Carbohydrate 7.9, Fiber 2.8, Sugar 2.2, Protein 43.8
JICAMA FRUIT SALAD
This jicama fruit salad is also known as "pico de gallo" in Mexico. Not to be confused with the other pico de gallo, which is a savory salsa. This salad is very refreshing and very forgiving. Any fruits can be added but the original vegetable in this salad is always jicama.
Provided by Yoly
Categories Salad Fruit Salad Recipes Orange Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Combine jicama, mangos, orange, and cucumber in a bowl. Add lime juice and sprinkle with chili-lime seasoning. Toss to coat.
Nutrition Facts : Calories 111.2 calories, Carbohydrate 28.6 g, Fat 0.4 g, Fiber 8.2 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 456.4 mg, Sugar 15 g
Tips:
- Choose fresh and crisp vegetables: The fresher the vegetables, the better the salad will taste. Look for broccoli florets that are deep green and tightly closed, and jicama that is firm and smooth.
- Cut the vegetables into uniform pieces: This will help them cook evenly. If the pieces are too large, they will take longer to cook and may become mushy. If they are too small, they will cook too quickly and may lose their crunch.
- Blanch the broccoli: Blanching is a quick cooking method that helps to preserve the broccoli's bright green color and crisp texture. To blanch the broccoli, bring a large pot of salted water to a boil. Add the broccoli florets and cook for 1-2 minutes, or until they are bright green and tender. Immediately remove the broccoli from the boiling water and place it in a bowl of ice water to stop the cooking process.
- Shred the jicama: Use a sharp knife or a mandoline to shred the jicama into thin strips. This will help it absorb the dressing and add a nice crunch to the salad.
- Make the dressing ahead of time: The dressing can be made up to 2 days in advance and stored in the refrigerator. This will give the flavors time to meld together.
- Toss the salad just before serving: This will help to prevent the vegetables from wilting. If you are making the salad ahead of time, store the dressing and vegetables separately and toss them together just before serving.
Conclusion:
Broccoli jicama salad is a refreshing and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its bright colors and crunchy texture, this salad is sure to be a hit at your next potluck or barbecue.
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