Best 5 Jícama Carrot And Peanut Salad Recipes

Welcome to the delightful world of jícama carrot and peanut salad, a vibrant and refreshing dish that tantalizes your taste buds with its unique combination of textures and flavors. This salad, often served as a side or appetizer, is a symphony of crisp jícama, sweet carrots, and crunchy peanuts, all tossed in a tangy dressing that brings the dish together. Get ready to embark on a culinary journey as we explore the best recipe for this delectable salad, promising to delight your senses and leave you craving more.

Here are our top 5 tried and tested recipes!

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.

PICANTE JíCAMA AND ROASTED CARROT SALAD WITH CREAMY BASIL DRESSING

Picante Jícama and Roasted Carrot Salad with Creamy Basil Dressing image

Provided by Jesus Gonzalez

Categories Citrus Fruit Nut Vegetable Roast Vegetarian Basil Carrot Healthy

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

nonstick cooking spray
16 small carrots, trimmed, or 8 large carrots, peeled and cut into 3-inch pieces
1/2 cup (2 1/2 ounces) pine nuts
1 small jicama*, peeled and cut into 1/8-inch matchsticks (about 1 1/3 cups)
2 tablespoons plus 2 teaspoons freshly squeezed lime or lemon juice (from about 1 medium lemon or 2 medium limes)
2 teaspoons mild chile powder
1/8 teaspoon ground cayenne pepper (optional)
4 cups mixed baby greens
8 leaves Belgian endive, radicchio, or red leaf lettuce (from 1 head)
8 orange slices, peeled and seeded
4 fresh figs, sliced in half (optional)
1/4 cup creamy basil dressing
*Use a paring knife, rather than a peeler, to peel the jicama, and be sure to remove the tough, fibrous flesh just below the skin.

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.

NUTTY CARROT SALAD

Nutty Carrot Salad image

With the sunflower kernels and a peanutty dressing, this is a new twist on carrot-raisin salad. My family loves this delightfully different combination, and I'm positive your family will, too.-Tami Escher, Dumont, Minnesota

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 cups shredded carrots
1 can (8 ounces) crushed pineapple, drained
1/4 to 1/2 cup raisins
1/4 to 1/2 cup sunflower kernels
1/4 cup salted peanuts
1/4 cup peanut butter
1/4 cup vanilla yogurt
1/4 cup mayonnaise
1/8 teaspoon salt
Lettuce leaves

Steps:

In a bowl, toss the carrots, pineapple, raisins, sunflower kernels and peanuts. In a small bowl, combine the peanut butter, yogurt, mayonnaise and salt; mix well. Pour over carrot mixture and stir gently to coat. Serve in a lettuce-lined bowl.

Nutrition Facts :

JICAMA PEANUT SALAD

Jicama Peanut Salad image

I created this recipe to try and duplicate a salad I had at Dayton's River Room over 15 years ago. It has changed a bit over the years but is always a hit at my house.

Provided by Lais in Minneapolis

Categories Vegan

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 7

Ingredients

1 large jicama (enough to make four cups of julienne sticks)
1 cup dry roasted salted peanut, lightly crushed
1 large red bell pepper, diced
1 -2 bunch fresh cilantro, to taste
1 cup sugar
1 cup white vinegar
1/2 teaspoon red pepper flakes

Steps:

Peel and julienne the jicama (don't grate it or it will be a soggy mess).
Put the peanuts in a zip bag and smash them with a can or mallet a couple of times.
Boil sugar and vinegar until sugar dissolves and let cool a bit and add crushed red pepper flakes.
Chop cilantro.
Mix jicama, 1 - 1 1/2 bunch cilantro and red peppers and toss with sugar/vinegar mixture.
Take remaining cilantro and sprinkle over salad, top with peanuts.

Nutrition Facts : Calories 667.5, Fat 28.7, SaturatedFat 4, Sodium 482.4, Carbohydrate 92.1, Fiber 20.4, Sugar 59.7, Protein 16.2

JíCAMA, CARROT, AND PEANUT SALAD

Jícama, Carrot, and Peanut Salad image

Categories Salad Quick & Easy Low/No Sugar Wheat/Gluten-Free Peanut Carrot Fall Jícama Gourmet

Yield Serves 2

Number Of Ingredients 7

Ingredients

1/4 teaspoon dried hot red pepper flakes, or to taste
1 1/2 cups julienne strips of jícama or firm pear
1 1/2 cups julienne strips of carrot
1/4 cup chopped salted roasted peanuts
3 tablespoons fresh lime juice
2 tablespoons thinly sliced scallion greens
1/8 teaspoon ground cumin

Steps:

In a small heavy skillet dry-roast red pepper flakes over moderate heat, stirring, until fragrant, about 2 minutes. Transfer pepper flakes to a bowl and toss together with remaining ingredients and salt to taste.

Tips:

For the best flavor, use fresh jicama, carrots, and peanuts.
If you can't find jicama, you can substitute daikon radish or turnips.
Be sure to peel the jicama and carrots before slicing them.
If you don't have a spiralizer, you can use a vegetable peeler to create thin strips of jicama and carrots.
For a spicier salad, add a pinch of red pepper flakes or chili powder to the dressing.
Garnish the salad with chopped cilantro or peanuts before serving.

Conclusion:

This jicama, carrot, and peanut salad is a delicious and refreshing 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 flavorful salad, give this recipe a try.