Best 8 Israeli Salad With Jicama Recipes
Israeli salad, also known as chopped salad or Arab salad, is a refreshing and flavorful dish that originates from the Middle East. It is typically made with a combination of chopped vegetables, such as tomatoes, cucumbers, onions, and parsley, dressed with a tangy vinaigrette. Jicama, a crunchy and subtly sweet root vegetable, can be a great addition to this salad, adding a unique texture and flavor. In this article, we will explore various recipes for Israeli salad with jicama, providing step-by-step instructions and helpful tips to create a delicious and healthy dish that is perfect for any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
JICAMA-JERUSALEM ARTICHOKE SALAD
This crunchy salad is dressed with a bracing vinaigrette.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 14
Steps:
- If radishes are 1 ounce each or larger, cut them into eighths; quarter smaller ones. Place in a bowl. Scrub Jerusalem artichokes well. Use a small knife to trim off any bad spots, but do not peel. Slice the Jerusalem artichokes in half lengthwise, then crosswise into thin pieces. Add to radishes; add all remaining vegetables. Toss to combine.
- In a small bowl, combine vinegar, salt, pepper, and thyme. Gradually whisk in olive oil. Pour vinaigrette over salad; toss well. Let stand at room temperature for about 1 hour before serving.
JíCAMA-MELON SALAD
Provided by Tom Gilliland
Categories Citrus Fruit Herb Freeze/Chill No-Cook Cinco de Mayo Chill
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- In a nonreactive bowl, combine jícama and fruit. Toss with lime juice, cilantro, and salt. Refrigerate about 1 hour to allow flavors to meld. Toss with chili powder before serving.
JICAMA SALAD
This salad is excellent with any meal. It is crisp and refreshing. I like it because you can prepare it well in advance of the meal.
Provided by Bergy
Categories Mexican
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Pare the Jicama; cut lengthwise into 8 wedges; cut wedges crosswise into 1/8" slices.
- Cut cucumber lengthwise and scoop out the seeds.
- Cut halves crosswise into 1/8"slices.
- Combine Jicama, Cucumber And Onion in a large bowl.
- Toss lightly.
- Mix lime juice, lime rind,garlic, salt, and chili in a small bowl.
- Gradually add oil continuously whisking until thoroughly blended.
- Pour dressing over Jicama mixture, toss lightly to evenly coat the salad.
- Refrigerate 1-2 hours , covered, to blend the flavors.
- Just before serving line a shallow salad bowl with the lettuce leaves and spoon salad on top.
Nutrition Facts : Calories 116.6, Fat 6.9, SaturatedFat 1, Sodium 103, Carbohydrate 13.5, Fiber 5.9, Sugar 3.5, Protein 1.3
CALIFORNIA STYLE ISRAELI SALAD
This salad is beautiful, as well as being delicious and a little bit 'different', even though it is very easy to find ingredients and prepare. Kids and adults love it. It is a family favorite.
Provided by Sherbg
Categories Salad Vegetable Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- In a large bowl, toss together the tomatoes, cucumber, jicama, bell pepper, and red onion. Add the lemon juice, olive oil, and parsley, and mix thoroughly to coat. Season with salt and pepper. Serve cold, or at room temperature.
Nutrition Facts : Calories 100.3 calories, Carbohydrate 9.2 g, Fat 7 g, Fiber 2.7 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 7.6 mg, Sugar 4.2 g
JICAMA SALAD
Steps:
- Combine jicama, carrots, red onion, both peppers, tomato in a medium bowl. Whisk together the lime juice, vinegar, honey, olive oil and cayenne and season with salt and pepper to taste. Add the cilantro and let sit for 30 minutes.
JICAMA SALAD
Steps:
- In a medium bowl toss all ingredients together. Serve as a garnish.
JICAMA ROMAINE SALAD
Stephanie Homme and her family in Baton Rouge, Louisiana are real fans of jicama. "It's a Mexican root vegetable that's like a cross between a turnip and sweet potato," she explains. "It's juicy, sweet and adds crunch and heat to this wonderful salad with feisty Mexican flair."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Combine first four ingredients. In a small bowl, mix dressing ingredients; toss gently with salad. Serve immediately.
Nutrition Facts : Calories 67 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 114mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
ISRAELI SALAD WITH JICAMA
I found this easy, tasty recipe in a Chicago Sun-Times article on Passover recipes. You don't have to be Jewish to enjoy this one! This salad goes very well with grilled chicken or served on lettuce leaves for a light lunch.
Provided by Hey Jude
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Peel cucumber, if desired, and cut into a small dice.
- Mix cucumber with tomatoes, onion, jicama and parsley.
- Add oil, lemon juice and salt and pepper to taste.
- Serve cold or at room temperature.
- *note,cut the vegetables no larger than 1/2 inch dice.
- If you're making the salad more than a few hours ahead, don't add the salt until ready to serve or it will make the vegetables watery.
Nutrition Facts : Calories 65.5, Fat 3.6, SaturatedFat 0.5, Sodium 7.7, Carbohydrate 8.2, Fiber 2.8, Sugar 3.4, Protein 1.2
Tips for Making Israeli Salad with Jicama:
- Use fresh, high-quality ingredients for the best flavor.
- Cut the vegetables into small, uniform pieces so that they cook evenly.
- Don't overcook the vegetables; they should be tender-crisp.
- Use a light hand with the dressing; you don't want to overpower the flavors of the vegetables.
- Add the herbs and spices to taste.
- Serve the salad immediately, or chill it for later.
Conclusion:
Israeli salad with jicama is a refreshing, healthy, and flavorful dish that is perfect for any occasion. It is easy to make and can be adapted to your own taste preferences. Give it a try today!
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