A win-win for a make-ahead salad is killing two recipes with one marinade. A simple citrus-soy dressing doubles as a marinade for the steak. If you're new to jicama, and couldn't pick it out of a veggie lineup, it's starchy, sweet and unfailingly crunchy.
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A refreshing hot, sweet, and sour Thai-style salad with jicama and pomelo.
After being tossed in a mixture of lime juice, red pepper flakes, and chopped cilantro, the jicama sticks can then be seasoned with sea salt and pepper, and then dusted with some chili powder. Salty and sour, with a little bit of heat, these jicama sticks are a crisp and refreshing alternative for heavier drink-time appetizers.
Cubes of crisp jicama and sweet mango are a festive and unexpected addition to this guacamole that combines a variety of textures and flavors.
It's rare you can use the word "refreshing" to describe a dish, but man, does Jicama and Watermelon Salad ever fit the bill. A juicy, citrusy, virtually fat-free Bobby Flay recipe, it could replace ice water as your go-to revitalizer on warm summer days.
This Jícama-Avocado Salad with Citrus Vinaigrette brings together creamy avocado, sweet corn, and crunchy jicama to make a salad that's absolutely addictive. I decided to forgo the Corn Nuts since I've never been able to shake the Heathers reference—the connotations aren't that appetizing. And really, the salad had enough delicious crunch of its own.
Note: You may know Carolyn Cope as Umami Girl. She stops by on Tuesdays with ideas on preparing fruits and vegetables. [Photograph: Carolyn Cope] More Whispers How to Glaze Root Vegetables » Stracciatella Soup with Spinach » All Crisper Whisperer...
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I first encountered jicama as a topping for great tacos. I was floored by the taste and texture—it had the crunch of an apple but none of the sweetness. Since I had a lot leftover, I wanted to see what else it could do.