Best 6 Picante Jícama And Roasted Carrot Salad With Creamy Basil Dressing Recipes

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Are you looking for a flavorful and healthy salad recipe? Then, the picante jícama and roasted carrot salad with creamy basil dressing is the perfect dish for you! This salad combines fresh, crisp jícama, roasted carrots, creamy avocado, and a tangy dressing made with basil, lime, and olive oil. It's easy to make and bursting with flavor - a perfect side dish or light meal that will impress your friends and family.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY BASIL DRESSING



Creamy Basil Dressing image

Provided by Jesus Gonzalez

Categories     Blender     Food Processor     Citrus     Garlic     Herb     Onion     No-Cook     Vegetarian     Yogurt     Salad Dressing

Yield Makes about 3/4 cup (about 12 servings)

Number Of Ingredients 8

1/2 cup plain low fat or non-fat yogurt
2 tablespoons white balsamic vinegar
1 tablespoon freshly squeezed lemon juice
2 tablespoons fresh basil leaves, roughly chopped plus 2 tablespoons sliced lengthwise into 1/4-inch strips
3/4 teaspoon shallots, chopped (about 1/4 small shallot)
1/4 teaspoon garlic, chopped (about 1/2 clove)
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper

Steps:

  • In blender or food processor, combine yogurt, vinegar, lemon juice, chopped basil, shallots, garlic, salt, and pepper and pureé until very smooth, 1 to 2 minutes.
  • Stir in sliced basil and serve.

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

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.

CREAMY COLESLAW



Creamy Coleslaw image

This is the freshest variation on slaw that I have seen in a long time. The ingredients are a bit out of the norm--jicama and cilantro to start with--but the crunch and flavor are to die for. There is enough of the familiar flavors to provide comfort--but your taste buds will love the change. I love all kinds of slaw, but this one tops my list! This recipe comes from Juan-Carlos Cruz (Calorie Commando/FoodTV). ("Cooking" time is chilling time).

Provided by SharleneW

Categories     Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13

1/4 cup apple cider vinegar
1/2 cup light mayonnaise
2 tablespoons poppy seeds
1/2 teaspoon celery salt
2 teaspoons hot sauce (I use Louisiana Hot Sauce)
1/2 cup chopped fresh cilantro leaves
2 cups shredded cabbage (about 1/4 head)
2 cups shredded carrots
1/2 cup green onion, thinly sliced
1 medium red bell pepper, thinly sliced
1 cup jicama, finely julienned (1 jicama about the size of a softball)
1 1/2 teaspoons salt
1/2 teaspoon crushed black pepper

Steps:

  • Combine vinegar, mayonnaise, poppy seeds, celery salt, and hot sauce in a small bowl, whisking until well blended.
  • In a medium bowl, toss together the cilantro, cabbage, shredded carrots, green onions, bell pepper and jicama.
  • Pour dressing over and toss until coated with dressing. Season with salt and pepper, to taste.
  • Cover and refrigerate for about an hour so slaw is thoroughly chilled and flavores blended.

Nutrition Facts : Calories 122.1, Fat 8.1, SaturatedFat 1.2, Cholesterol 7, Sodium 816.1, Carbohydrate 11.2, Fiber 3.6, Sugar 5.2, Protein 1.9

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

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.

JICAMA SALAD WITH CARROT SHREDS AND CITRUS DRESSING



Jicama Salad With Carrot Shreds and Citrus Dressing image

Make and share this Jicama Salad With Carrot Shreds and Citrus Dressing recipe from Food.com.

Provided by dicentra

Categories     Oranges

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb jicama, peeled
1 small carrot, peeled and finely shredded
1/4 cup orange juice
1 tablespoon fresh lime juice
1 teaspoon rice vinegar
1 tablespoon olive oil
1 tablespoon chopped fresh cilantro
1/4 teaspoon salt

Steps:

  • Cut jicama into julienne strips. Put in a medium bowl.
  • Add carrot shreds and toss.
  • In a jar with a tight fitting lid, combine orange juice, lime juice, vinegar, olive oil, cilantro and salt.
  • Cover and shake well. Pour dressing over salad and toss. Serve cold.

Nutrition Facts : Calories 57.4, Fat 2.4, SaturatedFat 0.3, Sodium 106, Carbohydrate 8.8, Fiber 4, Sugar 2.7, Protein 0.7

MEXICAN JICAMA SALAD



Mexican Jicama Salad image

I couldn't say if this is authentic Mexican or not, but it's tasty, crisp and fresh. Basic idea came from a web site I was on about mexican cooking. Pull out your mandolin slicer or food processor to make quick work of the chopping.

Provided by magpie diner

Categories     Mexican

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 large jicama, peeled
2 large beets, trimmed and peeled
2 large carrots, peeled and cut into 3-inch lengths
1 (284 ml) can mandarin orange segments (believe that's about a 10 oz tin)
2 limes
3 tablespoons olive oil
2 tablespoons fresh cilantro, finely chopped
salt
pepper
1/4 cup unsalted peanuts, coarsely chopped

Steps:

  • Julienne the jicama, beets, and carrots. Mix together in a large bowl.
  • Drain the mandarin oranges, reserving liquid. Add the orange segments to the jicama mixture.
  • Remove the zest of 1 lime and set aside. Juice the limes, which should yield about 3 tablespoons Whisk up the lime juice and the zest with 1/4 cup of the mandarin orange liquid. While whisking, drizzle in the oil to make smooth vinaigrette. You could get away with a little less oil here if that's a concern. Check the flavour of the vinaigrette; if it's too sour for your tastes, add a little honey or agave nectar to take the lime edge off.
  • Pour the vinaigrette over jicama mixture. Add in the cilantro and toss to coat. Season to taste with salt and pepper.
  • Transfer the salad to a platter or serving bowl and sprinkle with the peanuts.

Nutrition Facts : Calories 325.8, Fat 15.8, SaturatedFat 2.3, Sodium 59.4, Carbohydrate 45.8, Fiber 18.7, Sugar 15.9, Protein 5

Tips:

  • Choose fresh and crisp vegetables: Buy firm jicama and carrots that are free of blemishes. Look for carrots with bright orange color and jicama with white, tender flesh.
  • Roast the vegetables properly: To get the best flavor and texture, roast the vegetables until they are tender and slightly caramelized. Don't overcrowd the roasting pan, or the vegetables will steam instead of roast.
  • Make the dressing ahead of time: The creamy basil dressing can be made up to 2 days ahead of time. This will allow the flavors to meld and develop.
  • Toss the salad gently: Once the vegetables are roasted and the dressing is made, toss the salad gently to combine. Over-tossing will break down the vegetables and make the salad mushy.
  • Serve the salad immediately: This salad is best served fresh, so make it just before you're ready to eat it.

Conclusion:

This picante jicama and roasted carrot salad with creamy basil dressing is a delicious and healthy side dish that's perfect for any occasion. The roasted vegetables are tender and flavorful, and the creamy basil dressing adds a touch of richness and creaminess. This salad is also packed with nutrients, making it a great choice for a healthy meal.

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