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Jicama

Jicama (pronounced Hicama) is an amazingly healthy root vegetable that is low in calories and high in fiber and vitamin C. A relative of the common potato, jicama is a popular dietary staple in Mexico and Central America. Not surprisingly, jicama is also known as the Mexican potato, Mexican yam bean and the Chinese turnip. Jicama has brownish skin and is shaped like turnip or a large radish. Its cruncy texture makes it a good substitute for water chestnut. Peeling the skin reveals its white flesh which tastes like a milder version of an apple or pear. Unlike apples, it does not discolor ..

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  • Jicama With Orange, Cucumber, Mango, Red Chile & Lime



  • Source: Food.com
    By ms_bold

    Ingredients:
    1 medium jicama , julienned
    2 small cucumbers , seeded and sliced
    3 seedless oranges , sectioned
    1 mango , peeled and sliced
    1/3 cup lime juice
    3 red jalapeno chiles , cut into rings
    2 teaspoons ground red pepper
    salt
    cilantro , chopped

    Prep Time: 20 mins
    Cook Time: 0 mins
    Total Time: 20 mins

    Directions:
    1. Mix vegetables with lime juice and let sit 20 minutes.
    2. Pile on platter, sprinkle with salt, chile powder, cilantro and jalapeno rings.

    Servings: 4

     

  • Jicama Chicken Saute


  • Source: Food.com
    By PaulaG

    Ingredients:
    2 boneless skinless chicken breast halves , cut into 1-inch cubes
    1/4 teaspoon salt
    1 teaspoon curry powder , divided
    1/2 cup chicken broth
    2 green onions , thinly sliced
    1/4 teaspoon crushed red pepper flakes
    1 tablespoon olive oil
    2 cups jicama , julienne-cut
    1 red bell pepper , diced
    1/4 cup dry roasted peanuts
    hot cooked rice

    Prep Time: 15 mins
    Cook Time: 15 mins
    Total Time: 30 mins

    Directions:
    1. Sprinkle the chicken cubes with salt and 1/2 teaspoon of the curry powder.
    2. In a small bowl, combine the broth, onions, crushed red pepper and remaining curry powder; set aside.
    3. In wok, heat oil over medium high heat.
    4. Add the chicken; cook and stir until browned.
    5. Add jicama and bell pepper to wok.
    6. Cook 3 minutes, stirring often.
    7. Add broth mixture; cook and stir 3 minutes or until heated through.
    8. Serve over rice and garnish with peanuts.

    Servings: 4

     

  • Jicama Chili Sticks


  • Source: Food.com
    By Bergy

    Ingredients:
    1 1/2 lbs jicama
    1 lime , to squeeze on the jicama
    1 teaspoon chili powder (more if you like it hot)

    Prep Time: 10 mins
    Cook Time: 0 mins
    Total Time: 10 mins

    Directions:
    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.

    Servings: 12

     

  • Chicken, Mango & Jicama Salad W Tequila-Lime Vinaigrette


  • Source: Food.com
    By little_wing

    Ingredients:
    Vinaigrette
    1/4 cup chopped fresh cilantro
    1/4 cup orange juice
    2 tablespoons lime juice
    1 -2 tablespoon tequila
    2 tablespoons extra virgin olive oil
    1 -2 tablespoon honey
    1/4 teaspoon black pepper
    1/8 teaspoon ground red pepper

    Corn tortilla strips
    4 (6 inch) corn tortillas , cut into 1/2-inch wide strips
    1/2 teaspoon ground cumin
    1/4 teaspoon salt
    1/4 teaspoon paprika
    1 dash ground red pepper

    Grilled chicken
    1/4 cup orange juice
    1/4 cup low sodium soy sauce
    2 teaspoons minced garlic
    3/4 teaspoon chili powder
    6 boneless skinless chicken breast halves

    Salad
    1 small jicama , peeled and cut into thin strips
    1 medium mango , peeled and diced
    1 (6 ounce) bag mixed salad greens
       
    Prep Time: 40 mins
    Cook Time: 2 hrs
    Total Time: 2 hrs 40 mins

    Directions:
    For vinaigrette:
    Combine all ingredients and whisk until thoroughly combined. Chill until ready to use.

    For Tortilla strips:
    1. Place strips in large bowl and spray with cooking spray, tossing to coat.
    2. Combine seasonings and sprinkle over strips, tossing to coat.
    3. Fry in oil until lightly browned or spread over cookie sheet and bake at 350 for 8 minutes. They will get crispy as they cool.

    For Chicken:
    1. Combine marinade ingredients in large zip-loc bag.
    2. Add chicken and marinate at least 2 hrs, turning bag occasionally.
    3. Preheat grill.
    4. Remove chicken from bag and discard marinade.
    5. Sprinkle chicken with 1/2 tsp salt.
    6. Grill 5 minutes on each side or until done.
    7. Cut meat into 1/2" slices.

    For Salad:
    1. Combine jicama, mango and greens in large bowl.
    2. Pour vinaigrette over salad and toss to coat.
    3. Divide into servings and top with chicken and tortilla strips.
    4. Whew! Sit down and enjoy it all with a frozen margarita that someone else fixed!

    Servings: 6

     

  • Jicama Cilantro Red Cabbage Slaw


  • Source: Food.com
    By Rita~

    Ingredients:
    Dressing
    1/3 cup canola oil or 1/3 cup olive oil
    1 lime, juice of
    1/4 cup white vinegar or 1/4 cup apple cider vinegar
    1 tablespoon honey
    salt and pepper
    cayenne

    Salad
    1 jicama , cut in matchsticks about 3 cups (medium-size jicamas with smooth, unblemished skin)
    3 cups shredded red cabbage
    2 cups bell peppers (red, green, yellow, and orange)
    1/2 cup red onion , diced
    2 -4 garlic cloves , minced
    1/2 cup cilantro , minced
    2 tablespoons basil , minced
    2 tablespoons mint , minced

    Prep Time: 20 mins
    Cook Time: 0 mins
    Total Time: 20 mins

    Directions:
    1. Whisk dressing in a large bowl.
    2. Add the salad ingredients mixing to combine all. season to taste.
    3. Chill for a couple hours to over night for flavors to meld.

    Servings: 10