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Singkamas (Jicama) Salad
Lunch Southeast Asian

Singkamas (Jicama) Salad

4.5

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Combine jicama, bell peppers, onion, green chile peppers, carrot, and ginger in a large bowl.
  2. 2 Whisk water, vinegar, sugar, and salt together in a separate bowl; pour over vegetable mixture and toss to coat. Refrigerate for at least 1 hour before serving.

By lola

Vegetable Banh Mi
Lunch Southeast Asian

Vegetable Banh Mi

5.0

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Combine carrots, jicama, and onion in a small bowl.
  2. 2 Combine 1/2 cup vinegar, water, and sugar in a saucepan over medium heat. Stir until sugar dissolves, about 1 minute. Remove from heat and pour pickling liquid over the vegetables. Let sit for 30 minutes.
  3. 3 Whisk remaining 1/4 cup vinegar with fish sauce, soy sauce, sriracha, garlic powder, five-spice powder, salt, and pepper in a 10-inch sauté pan over medium heat. Bring to a boil for about 3 minutes. Lower heat to medium, add mushrooms, and cook until tender, about 5 minutes. Remove mushrooms from liquid with a slotted spoon.
  4. 4 Spread 1 tablespoon mayonnaise over each roll half. Divide mushrooms evenly over the two bottom halves. Drain pickled vegetables and divide evenly over mushrooms. Divide cucumber, jalapeño, and cilantro between the sandwiches. Add more sriracha if desired. Squeeze 1 lime wedge over filling of each sandwich and cover with top bun half.

By Bibi

Summer Cucumber Jicama Salad
Lunch American

Summer Cucumber Jicama Salad

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Peel cucumber lengthwise in alternating strips so thin green strips of peel remain. Cut cucumber into thin slices.
  2. 2 Stir cucumber, jicama, lemon zest, and 1 tablespoon lemon juice together in a bowl until combined. Gently fold in tomatoes.

By jerecar

Cabbage and Jicama Slaw
Lunch

Cabbage and Jicama Slaw

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Combine cabbage, jicama, carrots, green onions, and jalapeno pepper in a large bowl.
  2. 2 Stir mayonnaise, lime juice, and 1/2 teaspoon salt together in a small bowl until blended. Pour over veggies and toss to coat. Taste and adjust salt if needed. Cover and chill for at least 30 minutes before serving.

By Scott Koeneman

Jicama Salad with Mango and Lime
Lunch Latin American

Jicama Salad with Mango and Lime

4.9

Prep
30 min
Cook
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 To make the salad: Toss jicama, bell pepper, mango, and red onion together in a large bowl.
  3. 3 To make the dressing: Stir cilantro, honey, lime juice, salt, and cayenne pepper together in a small bowl.
  4. 4 Pour dressing over salad and toss to coat. Cover and refrigerate for at least 15 minutes before serving.

By GF mama

Quick Jicama Slaw
Lunch

Quick Jicama Slaw

4.9

Prep
15 min
Cook
Total
25 min

Instructions

  1. 1 Toss red cabbage, apples, jicama, carrots, and red onion together in a large bowl.
  2. 2 Whisk olive oil, rice vinegar, lime juice, cilantro, sugar, salt, red pepper flakes, cayenne pepper, and ground black pepper together in a small bowl until dressing is smooth. Pour dressing over cabbage mixture and toss to combine. Let slaw sit until flavors combine, about 10 minutes.

By WorldWideDeb

Sweet and Sour Spinach Jicama Salad
Lunch

Sweet and Sour Spinach Jicama Salad

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk sugar, olive oil, vinegar, onion juice, mustard, salt, and onion powder together in a bowl until sugar is dissolved.
  2. 2 Mix spinach, jicama, onion, bacon bits, sesame seeds, and pine nuts in a large bowl.
  3. 3 Pour olive oil dressing over the salad; toss to combine.

By male

Layered Beef Salad with Warm Dressing
Lunch

Layered Beef Salad with Warm Dressing

4.7

Prep
45 min
Cook
6 min
Total
51 min

Instructions

  1. 1 Whisk together the soy sauce, sukiyaki sauce, water, ginger, and garlic in a small bowl.
  2. 2 Arrange the sliced steak in the bottom of a shallow baking dish. Pour about 1/2 of the soy sauce mixture over the steak. Allow to marinate 30 minutes.
  3. 3 Build the salad by layering onto a platter the lettuce, onion, radish, cucumber, tomato, jicama, and eggs in that order.
  4. 4 Heat the oil in a skillet over medium-high heat. Cook the marinated steak strips in the hot oil to desired doneness, 3 minutes each side for medium-well.

By tj_clark

Carrot Citrus Salad
Lunch American

Carrot Citrus Salad

3.7

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Stir water, vinegar, and sea salt together in a bowl to dissolve the salt; add shaved carrots and submerge in the liquid. Marinate in refrigerator for 2 hours; drain.
  2. 2 Layer carrots, jicama, orange slices, and cilantro on a plate; season with cracked black pepper and garnish with escarole to serve.

By METG

Refreshing Sweet and Spicy Jicama Salad (Vegan)
Lunch American

Refreshing Sweet and Spicy Jicama Salad (Vegan)

4.3

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Combine jicama, orange chunks, bell pepper, cucumber, small sweet peppers, radishes, Thai chile peppers, cilantro, jalapeño pepper, lemon juice, and black pepper in a large bowl.
  2. 2 Cover bowl with plastic wrap; refrigerate until flavors blend, about 30 minutes.

By Lindsey Pfeiffer

Asian Coleslaw with Candied Walnuts
Lunch Asian

Asian Coleslaw with Candied Walnuts

4.5

Prep
Cook
Total

Instructions

  1. 1 In a large bowl, toss together cabbage, jicama, carrots and cilantro. Whisk together ponzu, sesame oil, orange juice and ginger; pour over cabbage mixture and toss together. Sprinkle with candied walnuts.
  2. 2 To make candied walnuts, place 1 cup walnuts and 1/2 cup sugar in a skillet over medium heat. Cook, stirring constantly, until sugar dissolves and turns light brown. Toss to coat walnuts. Remove skillet from heat; stir in 1/2 teaspoon vanilla and 1/2 teaspoon cinnamon. Spread walnuts on aluminum foil to cool.

By Kikkoman

Green Apple, Jicama, and Prawn Salad with Mint, Lemongrass, and Dijon Dressing
Lunch American

Green Apple, Jicama, and Prawn Salad with Mint, Lemongrass, and Dijon Dressing

4.8

Prep
30 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Bring a small pot of water to boil. Cook shrimp in boiling water until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes; drain.
  2. 2 Rinse shrimp with cold water to cool completely. Peel, devein, and slice shrimp in half lengthwise; set aside in a bowl.
  3. 3 Toss apple, jicama, and carrots together in a large bowl.
  4. 4 Place mint leaves, olive oil, sugar, vinegar, Dijon mustard, garlic, and lemongrass in a food processor. Pulse until blended but slightly chunky, about two 10-second intervals.
  5. 5 Pour dressing over apple mixture; toss until well mixed. Cover salad and shrimp separately with plastic wrap; refrigerate until ready to serve.
  6. 6 Mix shrimp into salad before serving; garnish with cilantro.

By Deb Deb

Stacy's Crunchy Tuna Salad
Lunch American

Stacy's Crunchy Tuna Salad

5.0

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Place tuna in a medium bowl. Add tomato, shallot, cucumber, carrot, jicama, salad dressing, cilantro, salt, and pepper; mix until blended. Taste and adjust salt and pepper. Add lime juice and stir again to blend.

By Stacy Scott-Calcagni

Lime Mexicali Salad
Lunch American

Lime Mexicali Salad

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine lettuce, grapefruit, mango, jicama, black beans, corn, pepper Jack cheese, cilantro, and parsley in a large bowl.
  2. 2 Whisk lime juice, sugar, black pepper, and salt in a small bowl until sugar dissolves; pour over salad. Toss to serve.

By super14

Jicama-Lime Salad
Lunch American

Jicama-Lime Salad

Prep
20 min
Cook
20 min
Total
85 min

Instructions

  1. 1 Bring water and quinoa to a boil in a saucepan. Stir 1/4 teaspoon salt into the water and return water to a rolling boil. Reduce heat to low, cover the saucepan, and cook until the moisture is absorbed completely, about 15 minutes. Remove pan from heat and let pan sit covered for 5 minutes more.
  2. 2 Spread quinoa in a thin later on a platter and refrigerate to cool completely, at least 15 minutes.
  3. 3 Mix jicama, coconut, pineapple, raisins, sweet onion, lime zest, lime juice, cilantro, and jalapeno pepper together in a large bowl; add cooled quinoa and toss. Season salad with salt and black pepper.
  4. 4 Cover bowl with plastic wrap and refrigerate until salad is completely chilled, about 30 minutes.

By Janet Abramic

Kiki's Mexican Chicken Salad
Lunch Mexican

Kiki's Mexican Chicken Salad

4.3

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 In a large bowl, gently mix chicken, carrots, red bell pepper, jicama, red onion, corn, cherry tomatoes, avocados, and cilantro.
  2. 2 In a separate bowl, mix sour cream, mayonnaise, lemon juice, cumin, salt, pepper, taco seasoning, and hot pepper sauce. Pour over salad and toss to coat. Cover and refrigerate at least 1 hour before serving.

By KIKI810

The Best Vegetable Salad
Lunch American

The Best Vegetable Salad

4.4

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place lettuce, radishes, tomatoes, green onion, jicama, cucumber, and bell pepper in a large salad bowl.
  3. 3 Whisk olive oil, lemon juice, pomegranate juice, water, garlic, dill, basil, salt, and black pepper in a small bowl. Drizzle dressing over the salad just before serving.

By DUSTYDO157

First Aid Lunch Kit
Lunch American

First Aid Lunch Kit

4.0

Prep
40 min
Cook
Total
40 min

Instructions

  1. 1 Mix chicken, celery, green onion, and mayonnaise together in a bowl to make chicken salad.
  2. 2 Slice tortilla into pieces that resemble bandages; place cheese squares over the middle of each bandage. Pour Italian dressing into a vial to represent peroxide.
  3. 3 Lay salad greens over the bottom of a container that resembles a first aid kit. Lay the bell pepper red cross on top. Place chicken salad in its own compartment. Arrange bandages, cheese squares with heart toothpicks, peroxide, splints (jicama), eye patches (round crackers), swabs soaking in iodopovidone (gelatin cubes), and gauze (fruit rolls) in the container. Place aspirin (yellow candies) and magic grow capsules in mini silicone muffin cups; add to the kit.

By bdweld

Lumpia
Appetizer Southeast Asian

Lumpia

4.3

Prep
40 min
Cook
15 min
Total
55 min

Instructions

  1. 1 In a wok or skillet, saute the garlic and onions in hot oil until the onions are translucent. Add the pepper and soy sauce and saute further.
  2. 2 Drain the excess oil, add the water and bring to a boil. Add the carrots and simmer for 5 minutes. Add the green beans, celery, bamboo shoots, water chestnuts, and jicama. Simmer for another 5 minutes. Remove the pan from heat and add the bean sprouts. Cool to room temperature.
  3. 3 Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
  4. 4 Heat a wok over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Place 3 or 4 egg rolls in the oil, gently. Fry the rolls until all sides are golden brown. Drain on paper towels. Serve immediately

By Gabriela Villareal

Jicama Tortillas
Dinner Mexican

Jicama Tortillas

3.0

Ingredients

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Wash jicama thoroughly with cool water and remove all dirt using a vegetable brush. Trim both ends of the jicama and peel with a vegetable peeler, removing all skin and tough flesh.
  2. 2 Cut jicama first in half crosswise, then cut each half into paper-thin slices using a sharp knife or the thinnest blade of a mandoline.
  3. 3 Use them immediately as crisp tortillas, or store them for up to a week in a resealable plastic bag in the fridge.

By gem

Low-Carb Jicama Tostadas
Dinner Mexican

Low-Carb Jicama Tostadas

Ingredients

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Wash jicama thoroughly with cool water and remove all dirt using a vegetable brush. Trim both ends of the jicama and peel with a vegetable peeler, removing all skin and tough flesh.
  2. 2 Slice jicama with the 1/10-inch blade of a mandoline.

By gem

Loaded Jicama Fries
Dinner American

Loaded Jicama Fries

Prep
5 min
Cook
55 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with parchment paper.
  2. 2 Bring a pot of salted water to a boil. Slice jicama sticks into quarters and add to the boiling water. Boil for 10 minutes.
  3. 3 At the same time, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve bacon grease. Remove jicama from the water and pat dry.
  4. 4 Toss jicama in a bowl with bacon grease and 1 tablespoon avocado oil to coat. Spread in a single layer on the prepared pan.
  5. 5 Bake in the preheated oven for 30 minutes. Remove from the oven and turn on the broiler.
  6. 6 Heat remaining 1 tablespoon avocado oil in a skillet. Add jicama and fry until desired crispness, about 5 minutes.
  7. 7 Spread jicama back onto the baking pan. Season with salt, then cover with Cheddar cheese and crumbled bacon. Broil until cheese is melted, about 3 minutes.

By Mommytriesketo

Jicama Pie
Dessert

Jicama Pie

4.0

Prep
Cook
Total

Instructions

  1. 1 Combine shredded jicama, sherry and water in a small saucepan. Bring to a boil and reduce heat. Cover and boil gently 45 minutes, or till most of liquid has evaporated. Drain thoroughly. Set aside
  2. 2 Mix 3/4 cup sugar, flour and salt in a medium saucepan. Beat egg yolks and 1 cup milk in a small bowl. Stir into sugar mixture. Add remaining 1 cup milk and cinnamon. Stir over medium heat until mixture boils and becomes very thick. Stir in 1 1/2 tablespoons butter. Remove from heat and cool slightly.
  3. 3 Mix the cooked jicama with the custard mixture.
  4. 4 Pour mixture in pre-baked pie shell. Sprinkle lightly with 1/4 teaspoon ground cinnamon and remaining 2 teaspoons sugar. Cut remaining 1 tablespoon butter into small pieces and place over filling. Broil pie 3 inches from heat 3 to 4 minutes, or until butter and sugar are melted and bubbly. Watch carefully and do not let crust burn. Cool pie slightly. Serve warm or at room temperature.

By Molly C