ver medium head. Add the jicama and oyster sauce and saute
Peel jicama. The skin of this root vegetable will peel right off after
Put grated jicama in large colander, toss with
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.
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.
Use them immediately as crisp tortillas, or store for up to a week in a resealable plastic bag in the fridge.
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.
Slice jicama with the 1/10-inch blade of a mandoline.
Cut jicama into thick julienne strips.
Combine jicama and red onion in serving bowl.
Combine remaining ingredients in covered jar.
Shake to mix.
Pour dressing over jicama and toss.
Makes 8 servings.
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.
In a medium bowl, stir together jicama, apple, red bell pepper, green onions, and fresh cilantro.
In a small bowl, whisk together vegetable oil, lime juice, brown sugar, red pepper flakes, and salt.
Pour dressing over salad and toss to combine.
Sprinkle with chopped peanuts and serve.
Mix together the mayonnaise, sour cream, leek soup mix, vegetable soup mix, paprika, black pepper, jicama, red bell pepper, green onion, and spinach in a bowl. Chill at least 3 hours or overnight.
In a large bowl mix together the jicama, cuke, onion, peppers.
Mix together the lime juice, zest, garlic & chili, gradually whisk in the oil, whisking continuously.
Pour dressing over the salad, cover & refrigerate for at least 1 hour & up to 6 hours.
To serve line salad bowl with lettuce, spoon in the jicama & serve.
On 8 individual salad plates, arrange a bed of shredded lettuce.
Sprinkle the jicama on top.
Arrange about 5 orange sections in a flower pattern on top of each.
Sprinkle with the chopped red onion.
Put a radish in the center of each salad.
In a small, tightly lidded jar, combine the oil, orange juice, chili powder, vinegar, salt and pepper.
Shake to blend well.
Sprinkle about 1 tablespoon over each salad just before serving.
Combine the jicama, red bell pepper, green bell pepper, red onion, green chile peppers, ginger, and carrot in a large bowl. Whisk the water, vinegar, sugar, and salt together in a separate bowl; pour over the vegetable mixture and toss to coat. Refrigerate at least 1 hour before serving.
In large bowl, whisk mayonnaise, vinegar, lemon juice, sugar, salt and pepper until blended.
Using a julienne vegetable peeler or a mandolin, pare the apple on four sides into thin julienne strips, stopping when you reach the cores and seeds; add to dressing with red onion and toss.
Cut the jicama and carrots in the same fashion with the julienne peeler, into long thin shreds. Add to bowl and gently toss to combine.
Serve immediately, or refrigerate up to 6 hours.
nother 3 minutes.
Add jicama pieces and stir for another
Peel pineapple and cut away core. Cut into 1-inch pieces. Place in a large bowl.
Add green and red pepper strips, jicama and scallions.
In a small jar, shake together salt, pepper, vinegar and oil. Add to salad and toss to coat.
Serve chilled or at room temperature.
Peel the jicama then cut into 3-inch-long matchstick-size strips. Trim the stems of the spinach.
Whisk first 5 ingredients in small bowl to blend then season with the next two.
Combine all remaining ingredients in serving bowl.
Toss with enough dressing to coat.
inaigrette. In another bowl, combine jicama, radishes, onion, avocado and mango
ranges.
Arrange about 5 jicama cubes down the center of
In a large bowl, add jicama, purple cabbage, carrots, chopped broccoli, cauliflower, tomatoes and Italian dressing.
Mix well. In a flat pan filled with Crisco oil, dip corn tortillas until soft.
Dab with a paper towel to get rid of excess grease.
Layer folded tortillas with beans, avocado, vegetable mixture, sprouts and top with Jack cheese.
Preheat beans.
Serve with white rice.
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.