Peel the Jicama and cut into long, thin sticks.
In a blender, combine the remaining ingredients and blend until smooth.
Serve the Jicama with the Strawberry Dip!
Remove the top& bottom of the Jicama and pare off the brown skin.
Cut into 1/4\" slices and then cut into 1/4\" strips.
Chop the onion.
Whip together the oil& balsamic vinegar, season with salt& pepper to taste Peel the avocado, cut in half lengthwise, remove pit, cover with the lemon juice (do not prepare the avacado until just before serving) Divide the Jicama betwwen 4 plates.
Place a 1/2 Avocado on top of the Jicama.
Pour dressing into the Avocado cavity.
Sprinkle with chopped onion& serve.
t least 5 minutes. Pack jicama sticks and lime slices into hot
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.
hin, long julienne sticks of jicama. Cut the sticks 1/2\" to 1
Peel and slice jicama into 1/4 inch thick juilenne sticks.
Core and slice Granny Smith apples into 1/4 inch thick juilenne sticks.
Remove seeds and stems slice bell pepper into 1/4 inch thick juilenne sticks salt.
pepper.
cilantro to taste.
Add dressing of your choice.
Cut jicama into thick julienne strips.
Combine jicama and red onions in serving bowl.
Combine remaining ingredients in a covered jar; shake to mix.
Pour dressing over jicama and toss.
Serving size:
1/8 recipe.
Calories:
45.
Protein:
1 g. Carbohydrates: 8 g. Total Fat:
1 g. Saturated:
Trace.
Cholesterol:
0 mg. Fiber:
less than 1 g. Sodium:
5 mg.
Diabetic Exchange:
2 vegetables.
Peel, then slice the jicama in half length-wise and cut it into julienne \"sticks\" 2-inch by 1/8-inch.
Split the zucchini in half and cut it into 2-inch by 1/8-inch julienne \"sticks\".
Peel, halve and slice the carrot into 2-inch by 1/8-inch julienne \"sticks\".
Cut the red onion into 1/8-inch half moons.
Combine the vegetables into a salad bowl.
In a small bowl combine the oil, vinegars, honey, salt , cayenne and cilantro.
Add the dressing to the vegetables and toss to mix well.
ough fibers. Cut jicama into matchstick-size sticks 2 to 3 inches
Peel jicama and julienne by cutting into
ivide it among individual plates (recipe serves 6), and set aside
Peel and julienne the jicama (don't grate it or it will be a soggy mess).
Put the peanuts in a zip bag and smash them with a can or mallet a couple of times.
Boil sugar and vinegar until sugar dissolves and let cool a bit and add crushed red pepper flakes.
Chop cilantro.
Mix jicama, 1 - 1 1/2 bunch cilantro and red peppers and toss with sugar/vinegar mixture.
Take remaining cilantro and sprinkle over salad, top with peanuts.
Peel the jicama, cut into manageable size pieces and cut into pieces about 3\"x1/2\"x1/2\" Arrange on a paper towel, Sprinkle with lime juice, Sprinkle with chili powder Arrange on a platter and serve ice cold.
In a serving bowl, combine the jicama, cucumber and orange segments.
Whisk together the remaining ingredients and pour over jicama mixture; place in refrigerator and chill for 1 hour prior to serving.
Remove orange sections from membranes.
Toss orange slices, onion slices and jicama, sprinkle with cilantro and jalapeno and season with salt and cayenne.
Cover and refrigerate the salad for about 2 hours.
Serve cold on chilled plates or on a bed of mixed greens that have been tossed with a vinaigrette, such as citrus or balsamic.
inaigrette. In another bowl, combine jicama, radishes, onion, avocado and mango
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.
Mix at room temperature egg yolks, sugar, milk, vanilla extract in big pot and simmer over low flame to melt sugar, mixing continuously.
Add Coco Lopez and continue to mix for about 15 minutes on low flame.
Add Rum and cinnamon sticks with water.
Mix everything on low flame for about 20 minutes.
Let cool and serve.
** Use whisk for a smoother consistency ** if desired.
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.
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.