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

CREAMY BASIL DRESSING

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

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

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.

JíCAMA, CARROT, AND PEANUT SALAD

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

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.

MEXICAN JICAMA SALAD

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.