Best 7 Jicama Cucumber Salad Recipes
Jicama cucumber salad is a refreshing and crunchy dish that is perfect for any occasion. It is made with jicama, cucumber, and a variety of other vegetables, and is typically dressed with a tangy vinaigrette. The salad is often served as a side dish or as part of a larger meal, and it can be enjoyed by people of all ages. If you're looking for a healthy and delicious salad that is packed with flavor, then jicama cucumber salad is the perfect choice for you.
Let's cook with our recipes!
SUMMER CUCUMBER JICAMA SALAD
This is a really great cucumber salad that's light and flavorful and makes a great starter! Tastes fine as it is, but can be salted and peppered to taste, if desired. Just remember to add all ingredients and mix before adding in the tomatoes, as they are extremely delicate and do not withstand stirring very well once they are cut.
Provided by jerecar
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Peel cucumber, alternating rows so that thin green strips of peel are left. Slice cucumber into thin rounds.
- Stir cucumber, jicama, lemon zest, and lemon juice together in a bowl until salad is evenly mixed. Gently fold tomatoes into salad.
Nutrition Facts : Calories 46.2 calories, Carbohydrate 10.9 g, Fat 0.4 g, Fiber 3.5 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 10.9 mg, Sugar 2.1 g
JICAMA CUCUMBER SALAD
Cool as a cuke and crunchy with jicama, this summery salad dressed with a splash of lime juice is a favorite with Debi Williams of Westminster, Colorado. "It's especially great as a side with all kinds of Mexican foods," she says.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the jicama, cucumber, onion and chilies. In a small bowl, whisk the remaining ingredients. Pour over jicama mixture; toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 96 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 376mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 6g fiber), Protein 1g protein. Diabetic Exchanges
WATERMELON, CUCUMBER, AND JíCAMA SALAD
Steps:
- Toss together all ingredients in a serving bowl. Serve immediately.
ORANGE, CUCUMBER AND JICAMA SALAD
Make and share this Orange, Cucumber and Jicama Salad recipe from Food.com.
Provided by Dancer
Categories Oranges
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Tear the romaine into bite-sized pieces and place in a salad bowl.
- Arrange the oranges, cucumber, onion, jicama, and pepper on top.
- Mix together the oil, vinegar, oregano, and salt and pepper.
- Pour this dressing over the salad and mix lightly.
CUCUMBER, JICAMA, AND MANGO SALAD
Steps:
- Combine the vinegar, water, agave nectar, lime juice, and salt in a small saucepan over medium heat and bring to a gentle boil. Cook until the liquid is clear and slightly thickened, about 2 minutes. This should yield 1/4 cup of liquid. Refrigerate the dressing for 15 minutes.
- Quarter the cucumber lengthwise, remove the seeds, and slice crosswise into 1/2-inch pieces. Combine the cucumber, jicama, mango, and the cooled vinegar mixture in a bowl and stir well, then stir in the chopped mint.
- rebecca's notes
- If you're feeling intimidated by chopping up a jicama or want to save time, many markets have precut jicama available in the refrigerated area of the produce section.
- storage
- Store in an airtight container in the refrigerator for 5 to 6 days.
- nutrition information
- (per serving)
- Calories: 60
- Total Fat: 0.2g (0g saturated, 0g monounsaturated)
- Carbohydrates: 14g
- Protein: 0g
- Fiber: 2g
- Sodium: 100mg
WATERMELON, CUCUMBER AND JICAMA SALAD
Steps:
- Toss with dressing.
JICAMA, MELON, CUCUMBER, AND TOMATO SALAD
Number Of Ingredients 12
Steps:
- In a shallow bowl, toss together the jicama, cantaloupe, cucumber, and tomatoes. In a small bowl, whisk together the orange juice, lime juice, vinegar, hot pepper sauce, salt, and oil. Pour the dressing over the salad and toss to mix. Sprinkle the cheese over the top of the salad. Refrigerate at least an hour. Serve cold. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
Tips:
- To enhance the flavor of your salad, choose the freshest and ripest jicama and cucumber. Look for firm and smooth-skinned vegetables without blemishes or soft spots. - Before preparing the jicama, peel off its tough outer layer using a sharp knife or vegetable peeler. - To prevent the jicama from browning, submerge it in a bowl of cold water immediately after peeling. - To add a spicy kick to your salad, use thinly sliced serrano or jalapeño peppers. - For a refreshing twist, consider adding chopped mint or cilantro to the salad. - To add a nutty flavor, toast some sesame seeds in a pan until golden brown and sprinkle them over the salad. - If you prefer a sweeter salad, add some honey or agave syrup to the dressing. - For a tangy variation, use lime juice instead of lemon juice in the dressing. - To enhance the visual appeal of your salad, arrange the jicama and cucumber slices in a decorative pattern on a serving platter. - Serve the salad immediately or chill it for a few hours before serving to allow the flavors to meld.Conclusion:
Jicama and cucumber salad is a refreshing, crunchy, and flavorful dish that is perfect for a light lunch, a side dish, or a healthy snack. With its vibrant colors and contrasting textures, this salad is sure to impress your taste buds. The combination of sweet jicama, crisp cucumber, and tangy dressing creates a harmonious balance of flavors that will leave you craving more. So, gather your ingredients, follow the simple steps, and enjoy this delightful salad that is not only delicious but also a feast for the eyes.
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