Best 10 Jicama Radish Spinach Salad Recipes

JICAMA SALAD

Steps:

• Peel 1 jicama (1 1/4 pounds) and cut into thin matchsticks. Cut 4 radishes into matchsticks. Whisk 3 tablespoons olive oil, 2 tablespoons lemon juice, 2 teaspoons agave syrup, 1/2 teaspoon kosher salt and a pinch of cayenne pepper in a large bowl. Add the jicama, radishes, 1 sliced scallion and 2 tablespoons each chopped cilantro and mint; toss. Season with salt.

MANGO, JICAMA AND RADISH SALAD WITH PEANUT DRESSING

Steps:

• In a medium bowl, whisk the peanut butter and lime juice until smooth. Add the brown sugar, vegetable oil and some salt and whisk until combined. Add enough water to thin the sauce and give it a dressing-like consistency, about 2 to 3 tablespoons.
• Place the radishes, greens, mangoes, jicama and cilantro in a large bowl and toss together.
• Drizzle with the dressing, toss using tongs to coat and serve.

SWEET AND SOUR SPINACH JICAMA SALAD

Steps:

• Whisk sugar, olive oil, vinegar, onion juice, mustard, salt, and onion powder together in a bowl until sugar is dissolved.
• Mix spinach, jicama, onion, bacon bits, sesame seeds, and pine nuts in a large bowl.
• Pour olive oil dressing over the salad; toss to combine.

JICAMA-SPINACH SALAD

Steps:

• In small bowl, mix dressing ingredients until well blended. Cover; refrigerate 1 hour to blend flavors.
• Peel jicama; cut into 1/4-inch-thick slices. With 1-inch heart-shaped cutter, cut out shapes from slices (about 1 cup hearts). In large bowl, gently toss jicama, pomegranate seeds and spinach.
• Just before serving, pour dressing over salad; toss gently to mix.

JICAMA, RADISH, AND PICKLED PLUM SALAD

Steps:

• Toss plums, sugar, and salt in a medium saucepan. Cover and let sit, tossing occasionally, until plums have released their juices, at least 2 hours.
• Add ginger, cardamom, orange juice, vinegar, juniper berries, and gochugaru to plums. Bring to a boil, then reduce heat and simmer, stirring often, until plums break down and become jammy, 20-25 minutes. Stir in lime juice; let cool.
• Strain sour plum sauce through a fine-mesh sieve into a small bowl; discard solids. Set aside.
• Plums can be macerated 12 hours ahead; chill. Sauce can be made 3 days ahead; cover and chill.
• Toss plum, vinegar, and 1/4 teaspoon kosher salt in a small bowl. Let sit, tossing occasionally, until plum is lightly pickled, 10-15 minutes; drain.
• Toss pickled plum, jicama, radishes, half of cucumber, half of peanuts, half of mint, 1 teaspoon Aleppo pepper, and 1 teaspoon sumac in a large bowl. Add 2 tablespoons sour plum sauce and toss to coat; season with kosher salt. Top salad with remaining cucumber, peanuts, and mint. Taste and drizzle with more sauce as desired. Serve sprinkled with sea salt, plus more Aleppo and sumac.

JíCAMA, RADISH, AND PEPITA SALAD

Steps:

• Whisk first 5 ingredients in small bowl. Season dressing with salt and pepper. Toss lettuce, jicama, and radishes in large bowl. Add dressing and toss to coat. Divide salad among 4 plates. Sprinkle with pumpkin seeds and cheese and serve.

SPINACH, JICAMA, AND MANGO SALAD

Steps:

• 1. In a small dry skillet, toast the almonds, stirring, until aromatic and lightly browned, about 2 minutes. Set aside. In a large bowl place the spinach, jicama, and mango. 2. In a small bowl, whisk together the vinegar, salt, and oil. Add the dressing to the salad and toss. Add the nuts to the salad and toss to mix. Divide the salad among 4 serving plates. Sprinkle with cheese. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

WHITE RADISH AND JICAMA SALAD

Steps:

• Combine the white radish and jicama. Toss with the vinegar and sesame oil. Mix in the scallions.
• Just before serving, remove the stems from the coriander and coarsely chop the leaves. Fold into the salad and serve.

SPINACH, JICAMA, AND MANGO SALAD

Steps:

• 1. In a small dry skillet, toast the almonds, stirring, until aromatic and lightly browned, about 2 minutes. Set aside. In a large bowl place the spinach, jicama, and mango. 2. In a small bowl, whisk together the vinegar, salt, and oil. Add the dressing to the salad and toss. Add the nuts to the salad and toss to mix. Divide the salad among 4 serving plates. Sprinkle with cheese. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

JICAMA, RADISH AND MANGO SALAD

Steps:

• In a large bowl, whisk together 2 T lime juice, mustard, salt and pepper, oil and shallot.
• Using a sharp knife, cut the ends off of the jicama and peel by cutting top to bottom.
• Make matchstick size pieces out of the jicama and toss with remaining lime juice.
• Just before serving, add jicama, radishes, and mango in bowl with the dressing.
• Toss well to coat.
• Line a serving platter with lettuce leaves, if desired, and pile salad in center.
• Sprinkle with parsley and serve.