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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

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

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

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

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

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

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

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

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

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 Hash Browns
Dinner American

Jicama Hash Browns

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Place grated jicama in a mesh strainer and rinse under cold water for 2 minutes to remove excess starch. Drain for 5 minutes and squeeze out any additional moisture.
  2. 2 Combine jicama, parsley, onion powder, cayenne, salt, and black pepper in a large bowl; toss to coat.
  3. 3 Melt butter in a large skillet over medium-high heat. Add jicama mixture to hot butter in the skillet and flatten with a spatula. Cook for 8 minutes undisturbed. Flip and cook for 4 more minutes.

By Soup Loving Nicole

Fish Taco Salad
Dinner American

Fish Taco Salad

Prep
15 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place fish fillets in a single layer on a shallow metal baking pan.
  2. 2 Bake in the preheated oven, flipping halfway, until crispy and browned, 22 to 24 minutes. Transfer to a plate lined with paper towels to soak up excess oil. Let cool for 5 minutes.
  3. 3 Tear apart lettuce leaves and divide between 2 salad bowls. Place tomatoes over the lettuce. Arrange avocado, cucumber, jicama, and onion around tomatoes. Cut fish fillets into quarters and arrange over the salads. Drizzle some salad dressing around the vegetables and over the fish.
  4. 4 Sprinkle each salad with 1/2 of the cotija cheese. Garnish with cilantro leaves.

By Carol West Kennedy

Apple Jicama Coleslaw
Side Dish American

Apple Jicama Coleslaw

4.6

Prep
15 min
Cook
Total
20 min

Instructions

  1. 1 Combine cabbage, jicama, and apple in a large bowl; set aside.
  2. 2 Whisk together mayonnaise, pineapple juice, sugar, hot sauce, salt, and pepper in a medium bowl until smooth and fluffy, 1 to 2 minutes.
  3. 3 Pour mayonnaise mixture over cabbage mixture; toss to combine. Let sit for 5 minutes.
  4. 4 Mix in cilantro and toss again. Garnish with corn bits to serve.

By John Mitzewich

Grandma Z's Crunch Salad
Dinner American

Grandma Z's Crunch Salad

5.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain on a paper towel-lined plate; crumble.
  2. 2 Toss broccoli, grapes, celery, jicama, and green onions together in a large bowl.
  3. 3 Whisk mayonnaise, sugar, vinegar, and curry powder together in a bowl until dressing well blended.
  4. 4 Pour dressing over vegetables; toss to coat. Add crumbled bacon and pine nuts; toss to combine.

By wildcat02

Jicama Hash Browns O'Brien
Dinner American

Jicama Hash Browns O'Brien

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Add onion, red bell peppers, and green bell peppers. Cook for 2 minutes. Stir in jicama, hot pepper sauce, garlic powder, parsley, paprika, salt, and black pepper Mix until jicama cubes are evenly coated.
  2. 2 Cook vegetables in the skillet for 5 minutes without disturbing. Flip and cook another 5 minutes undisturbed. Flip one last time and cook to desired crispness, about 3 minutes more.

By Soup Loving Nicole

Marinated Mexican Fish Tacos Slaw
Side Dish American

Marinated Mexican Fish Tacos Slaw

4.0

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Squeeze 2 lime wedges over apple pieces to prevent browning. Toss in a bowl to coat. Add coleslaw mix, jicama, green onions, carrot, cilantro, and jalapeno pepper. Stir in olive oil, rice wine vinegar, and remaining lime juice; add sugar, salt, and black pepper. Toss to mix. Chill in the refrigerator for at least 1 hour. Toss before serving.

By atlantasassybelle