Julienne the jicama, beets, and carrots. Mix together
Peel jicama and pears. Core pears if
ver medium head. Add the jicama and oyster sauce and saute
In a large bowl, whisk the lime juice and vinegar with the tequila. Whisk in the olive oil and season the vinaigrette with salt and pepper.
Add the papaya, watermelon, jicama and greens and toss well.
Add the avocado and toss gently.
Season with salt and pepper and serve right away.
artfully arrange corn, peppers, tomatoes, jicama, avocado, and black beans in
Heat the vegetable oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add zucchini, yellow squash, and chayote. Cover, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the chopped jicama; cover and cook 3 minutes. Stir in the tomatoes, chili powder, cumin, cayenne, salt, and pepper. Cover and let cook for 2 minutes.
Remove from heat and stir in the shredded cheese. Serve immediately.
Using a sharp knife cut between the rind and the flesh of each watermelon wedge, leave the flesh sitting on the rind Cut throught the flesh to the rind at about 1 1/2\" intervals Insert Jicama slices in the melon slits Mix salt& Chili pepper and sparinkle over the wedges Serve with lemon quarters, squeeze over the fruit as you are eating it.
In food processor, process olive oil, lime juice, chili powder, cumin and salt. Transfer to bowl.
Add jicama to dressing and toss until well coated. Cover and set aside for 10 minutes until softened.
Peel jicama and cut into French fry-sized sticks. Combine with lime juice and cayenne pepper in a medium bowl and toss to coat. Serve as finger food.
old water; drain.
Mix jicama, black beans, lemon juice, and
Tear spinach into a chilled salad bowl.
Place mushrooms on top.
Layer jicama on top of mushrooms.
Pour some of the dressing over the salad and mix thoroughly, lifting the leaves up from the bottom.
Sprinkle with sesame seeds and Maggi (if desired).
Serve with additional dressing on the side.
In large bowl, combine chicken, tomatoes, red onion, jicama, cilantro and lime juice. Toss together well.
Garnish with slices of avocado, season with salt and pepper and serve immediately.
Arrange orange sections, onion slices, avocado wedges, and jicama strips on a platter.
Mix dressing ingredients in a bowl and drizzle over the salad right before serving.
1. Trim all the brown outer surface off the jicama, cut out any doubtful parts. Cut into 1/2 inch pieces.
2. In a medium serving bowl, mix mayonnaise, yogurt, curry powder, raisins and onion. Taste for seasoning, and add salt/sugar as required.
3. Stir in jicama and optional chicken.
4. Serve! The salad is best the first day, when the jicama is crispest, but leftovers are still pretty tasty.
Serves 6 as a side dish, 4 as a main dish with the chicken.
Mix salt with chili powder to taste. Place in a small, shallow bowl.
Peel jicama. Rinse and cut into 1/4-inch-thick wedges or 1/2-inch-thick sticks 3 to 4 inches long.
Cut limes into wedges. Arrange jicama, limes, and chili salt on a platter.
To eat, rub jicama with lime, and then dip in chili salt.
You can also toss the jicima with the ljuice of the two limes, then mix in spices and serve with toothpicks.
Whisk the marmalade with orange juice, chipotle sauce, vinegar and oil. Cut the jicama into pieces to fit in the feeder of a food processor. Place shredder attachment blade in bowl and shred the jicama. Toss jicama and carrots with dressing and cilantro.
Pare the Jicama; cut lengthwise into 8 wedges;
In a large bowl, gently mix the chicken, carrots, red bell pepper, jicama, red onion, corn, cherry tomatoes, avocados, and cilantro.
In a separate bowl, mix the sour cream, mayonnaise, lemon juice, cumin, salt, pepper, taco seasoning, and hot pepper sauce. Pour over the salad, and toss to coat. Cover and refrigerate at least 1 hour before serving.
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.
Arrange jicama and cucumbers on serving dish.
Squeeze limes over dish.
Sprinkle with sea salt.
Garnish with lime slices and cilantro.