This recipe is a salad that is tangy and juicy. It is refreshing and clean tasting with the crispy, apple flavoured jicama (yam bean) marinated in a variety of citrus juices.
Marinate the jicama for at least an hour, and you can leave it overnight in the fridge if you like, ready to be made the next day.
When you find a good supplier, jicama is available for a most of the year, and it is a versatile ingredient, useful both raw and cooked. We find it readily available in our local Asian grocery.
Are you looking for more Jicama recipes? Try Jicama or Radish Salad with Mirin-Soy-Wasabi Dressing, Pickled Jicama, Vegetable Sticks with Spices, and Spicy Radish and Jicama Salad with Coconut Milk.
Browse all of our Jicama dishes, and all of our Salads. Or explore our Late Autumn collection of recipes.
Continue reading “Lightly Pickled Jicama and Citrus Salad | Yam Bean and Citrus Salad”
Oh this is the easiest of salads. Often we just slice fennel with a mandolin and serve with olive oil, a little lemon perhaps, and some sea salt. This is an easy variation.
Are you looking for Fennel Salad Recipes? Try Swede, Fennel and Apple Salad, Nashi Pear, Fennel and Celery Salad with a Mustard Dressing, Fennel Salad with Fresh Prunes, and Fennel and Apple Salad.
Or perhaps you are interested in cooked Fennel dishes? Try Beautiful Fennel Puree, Fennel with Garlic and Orange, Grilled Fennel with mozzarella, Fennel a la Grecque, and Fennel on the BBQ.
You can browse all of our Fennel recipes, and all of our Salads too. Or explore our collection of Late Autumn dishes.
Continue reading “Fennel Salad with Orange Vinaigrette”