Jicama Salad with Cucumber and Lime | Yam Bean Salad

This is a simple Jicama Salad, easy and quick to make, which matches its crispy apple taste with the Summery freshness of cucumber.  A little heat from chilli and a tang from lime juice, and a gorgeous salad is born.

Jicama, or Yam Bean, is a funny little vegetable, with papery brown skin that can be pulled off in layers. There is nothing there to suggest the beautiful white flesh below which is so crisp, juicy and a little sweet, with a taste hinting at apples. It is versatile, perfect in salads, making wonderful pickles, and can be cooked as well.

Are you looking for other Jicama recipes? Try Jicama and Green Mango Salad, Pickled Jicama, and Jicama Salad with Coconut Milk.

Or perhaps Cucumber recipes? Try Sunday Salad, Cucumber Salad with Japanese Dressing, and Cucumber Yoghurt Salad.

Browse all of our Jicama dishes, our Cucumber recipes, and all of our many many salads. Or take some time to explore our Late Summer recipes.

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Crunchy Root Vegetable Slaw

This is a great Winter salad, a great accompaniment to hot Wintery dishes, and healthy as well. Winter root vegetables are julienned and dressed with a chilli vinaigrette before toasted almonds and poppy seeds are added. There is not much that is more delicious than this. You can make it at other times of the year – I do – but it is harder to find kohlrabi or jicama in Summer.

The recipe is an Ottolenghi one, from his book Plenty More. I received my first Ottolenghi book, Ottolenghi, as a gift after a visit to London, and before Yotham had made an impact in Australia. It was an eye opening book at the time, and it is a measure of the impact of Ottolenghi and his crew that we now take as normal many of the ingredients that Yotham introduced and were harder to find at the time.

In fact, today it is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often slightly massage the recipes to suit what is available from our garden and pantry.

Similar dishes include Kohlrabi Creamy Soup, Turnip Salad with Capers, Red Cabbage Slaw with Barberries, Waldorf Salad, Ensalada, and Roast Beetroot Salad with Sweetcorn.

Browse all of our Salads and all of our Ottolenghi dishes. We have written about our experiences cooking through Plenty More. Or explore our Mid Winter dishes.

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Mung Sprout and Edamame Salad

Sometimes I prepare to post a recipe and realise that it is for an ingredient that does not feature often in our collection of recipes over 12 years of posting on this blog (including some recipes from our blog that ran from 1995 to 2006). It is a surprise to find an ingredient not covered much in all of that time.

We do use Indian-style sprouts in some recipes – that is, the type of sprouts that are only just sprouted, with small little tails. But Mung Sprouts with long tails, Chinese style, feature hardly at all! So today we begin to remedy that.

The recipe is from Ottolenghi’s Plenty More and takes long Mung Sprouts and pairs them with, of all things, Umeboshi puree, edamame beans and radishes!! It really works, and is a terrific combination. This recipe is part of our project to cook more dishes from our Ottolenghi collection of books, and we are beginning with Plenty More.

The salty-sour Umeboshi puree, made from pickled plums, can be found in the Japanese section of larger supermarkets, in Japanese groceries and in health shops. If you can’t find Umeboshi puree, substitute pomegranate molasses.

Make more of the dressing, if you want: it’s so tangy and good that you’ll be tempted to douse this salad; failing that, it’ll keep in the fridge for other dishes in the days ahead.

Similar recipes include Mushroom and Carrot Salad with Sprouts, Bean Sprout Stir Fry, and How to Grow Sprouts.

Browse all of our Sprouts recipes and all of our recipes from Plenty More. Our Ottolenghi dishes are here.

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Jicama or Radish and Cabbage Salad with Avocado

Have you tried Jicama yet? It’s crisp crunchy nature and apple-like taste makes it such a winner in salads. It is most easily found in Asian shops that have a large fruit and vegetables section. My local Asian grocery stocks them at most times. But if you haven’t any jicama, this salad is just as good with Radishes. In fact I really like the bite of the radishes with the sweetness of the mirin dressing.

This salad has a lovely Asian-influenced dressing of mirin and soy, and you can add wasabi for a heat hit if you wish. The flavours of the wasabi and mirin and soy are marvellous. I am sure that you will enjoy it.

Are you looking for other Jicama Salads? Try Jicama Salad with Cucumber and Lime, Jicama and Green Mango Salad, Pickled Jicama and Jicama Salad with Coconut Milk.

Or are you after Radish Salads? Try Raw Vegetable Salad with Mustardy Mayo Dressing, Mung Sprout, Edamame and Radish Salad, Tofu Salad with Radishes, Wombok and Radish Salad with Peanut Dressing and Cucumber and Radish Slightly Pickled Salad.

Why not have a look at our Bittman Salads, or explore all of our Jicama Dishes and all of our Radish Recipes. All of our large collection of Salads are here. Or alternatively, check our Mid Autumn dishes.

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Kohlrabi, Beetroot and Celery Leaf Salad

There is celery growing in the garden, but we’re not great celery eaters. Of course, in Winter, it is an essential in all sorts of vegetable and other braises – Barley, for example – and Soups of course. It is an essential thing to have. But we are not big on celery salads, or raw sticks. Unless there is a killer dip to go with the sticks.

But our young celery brings to the kitchen the delicious celery flavour of its micro-thin stems and young, crunchy leaves. Both do go beautifully in salads and when we make a herb salad, our celery leaves and stems form a vital part. We also use it in place of flat leafed parsley. It is divine.

When I came across a recipe from Ottolenghi using Celery Leaves as an ingredient I was delighted. Moreso, as we had kohlrabi and beetroot innocently sitting in the vegetable crisper. It was meant to be. Frankly, I can’t get enough of this salad, with the beautiful crispness of the apple, beetroot and kohlrabi.

Use a mandolin to cut the beetroot, kohlrabi and apple into thin slices. This also works well if you julienne them into thin sticks (which I love). Ottolenghi suggests using Candy Beetroot for extra visual oomph – if you have them, great. If not, use your normal, run-of-the-mill beets.

I am using my purple chillies from the garden, which may be Naga Jolokia Purple Chillies (the plant does look so similar), but is more likely Purple Jalapeño. Whatever, you don’t need exotic chillies to make this work. Ottolenghi suggests urfa chilli flakes, but I say use fresh or dried chillies, whatever you have. I have also made this with Korean Chilli Flakes. Perfect.

Today it is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often slightly massage the recipes to suit what is available from our garden and pantry.

Are you after other Ottolenghi Inspiration? Try Parsley and Barley Salad, Mung Bean and Baked Carrot Salad, and Tomato and Pomegranate Salad.

Similar recipes include Kohlrabi Creamy Soup, Kohlrabi Subzi and Kohlrabi  and Cucumber Salad.

Or try these Beetroot Salads: Roasted Beetroot with Maple Dressing, Beets with a Herb Dressing, Beets with a Honey Ginger Dressing and Beetroot and Carrot Salad with Indian Spices.

Still want more? Check all Ottolenghi dishes, all Kohlrabi recipes and all Beetroot Recipes. We have written about our experiences cooking through Plenty More. We have so many delicious Salads worth exploring. Or make a cuppa and work through our Early Autumn dishes. Enjoy!

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Lightly Pickled Jicama and Citrus Salad | Yam Bean and Citrus Salad

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.

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Jicama and Green Mango Salad

Crunchy and apple-like in texture and flavour, Jicama makes a wonderful addition to salads. You can cook it, but I love it raw.

This salad combines Jicama with green mango and optionally red or white radish as well. The green mango-chilli-lime component is a great set of flavours commonly found in Mexico and in South East Asia.

Jicama is rarely available here except in the best Asian Groceries and Green Groceries. Its season is Autumn through early spring, so I grab one or two when I see them. These past months I have been lucky enough to locate and exceptional Asian market and they have them regularly.

Are you looking for more Jicama recipes? Try Jicama Salad with Cucumber and Lime, Pickled Jicama, Vegetable Sticks with Spices, Spicy Radish and Jicama Salad with Coconut Milk, and Lightly Pickled Jicama Salad with Citrus.

Or Green Mango recipes? Try Mango and Pineapple Salad, Pomelo, Green Mango and Pea Eggplant Salad with Herbs and Tamarind Dressing, Vermicelli and Green Mango Salad, Pomelo and Green Mango Salad, and White Peas and Green Mango Sundal.

You might like to try other Bittman Salads. They include Roasted Red Pepper Salad with Mozzarella and White Beans, Cucumber Salad with Capers and Ricotta, and Fig and Almond Salad.

Are you still looking for more? Browse all of our Salad recipes here, our Green Mango dishes here, and all Jicama Recipes here. All of the Bittman Salads are here. Or explore our Early Spring recipes here.

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Pickled Jicama

Jicama is not a cheap vegetable, but boy it is good, and one Jicama will often make 2 or 3 dishes. A couple of salads for example. Or just eat it on its own with salt and lime juice.

The jicama I picked up today from the local Asian Grocery is young and beautiful. It must be the beginning of the Jicama season. Never choose one that is wrinkled, damaged, with mouldy or sunken spots. Ewk!

This recipe is a quickish pickle that will sit in the fridge easily for a week or more. So just adjust the recipe to the amount that you think you will eat in that time.

Try these other Jicama recipes: Jicama and Green Mango Salad, Jicama with Coconut Milk, or Jicama Sticks with Spices.

Are you after other interesting pickles? Try Daikon Miso Pickles. Pickled Lemons, Pickled Quinces, and Cumquat Pickles.

All of our Jicama recipes are here, and all of the Pickle recipes here. Or take some time to explore our Late Summer recipes.

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Jicama, Red Radish and Green Mango Salad

The beautiful flavour combinations of Mexico and SE Asia are found in this salad.

Crunchy and apple-like in texture and flavour, Jicama makes a wonderful addition to salads. You can cook it, but I love it raw.

This salad combines Jicama with green mango and optionally red or white radish as well. The green mango-chilli-lime component is a great set of flavours commonly found in Mexico and in South East Asia.

Jicama is rarely available here. Its season is Autumn through Winter, so I grab one or two when I see them. These past months I have kept a special eye out for them at our Central Market and have been lucky enough to find them on 3 occasions.

Are you looking for similar recipes? You might also like to try these – Jicama Salad with Cucumber and Lime, Jicama or Radish Salad with Mirin-Soy-Wasabi Dressing, Vegetable Sticks with Spices, Spicy Radish and Jicama Salad with Coconut Milk, and Lightly Pickled Jicama Salad with Citrus.

Browse all of our Jicama recipes, and our Green Mango dishes. Our Salads are here, and our Radish dishes here, or just browse the Bittman Salads. Alternatively explore our Late Summer recipes.

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Spicy Radish or Jicama Salad with Coconut Milk

This salad can be made with white or red radish, jicama (yam bean) or kohlrabi. It is crunchy and delicious and full of spicy tropical flavours.

Crunchy vegetables are just made for summer time lazy eating, and this salad is perfect. In fact it can be made at any time of the year, using red or white radish, kholrabi and/or Jicama. As at least one of these vegetables is in season at most times of the year, there can be no excuse!

Are you looking for similar recipes? You might also enjoy Jicama or Radish Salad with Mirin-Soy-Wasabi Dressing, Lightly Pickled Jicama Salad with Citrus, Vegetable Sticks with Spices, and A Host of Spring Salads.

Browse all of our Jicama recipes, and our Radish recipes. Our Salads are here, or just browse the Bittman Salads. Be inspired by our Late Summer recipes.

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