Shaved Jicama, Radish, and Beet Salad
2 gold beets, or 4 baby gold beets, trimmed and peeled
1 small jicama, peeled
1 large watermelon radish, or 3-4 red radishes, trimmed
2 tablespoons fresh lemon juice (try Frieda’s Seedless Lemon!)
2 teaspoon Dijon mustard
1 teaspoon honey
1 small shallot, minced
3 tablespoons extra-virgin olive oil
Salt and pepper, to taste
Thinly slice the beets, jicama, and radish on a mandolin or using a food processor in slicing mode. Combine all vegetables in a serving bowl. In a small bowl, whisk together lemon juice, Dijon mustard, honey, shallot, and extra virgin olive oil, and season with salt and pepper to taste. Add the dressing to the vegetables and toss to coat. Serve immediately.
Grilled Jicama & Watermelon Radish Salad with Chimichurri
Grilling mellows the zesty radishes and gives sweet jicama a smoky edge. A bright and herbaceous chimichurri sauce brings it all home.
1/2 cup plus 3 tablespoons extra virgin olive oil
1 cup packed fresh Italian parsley leaves
1/2 cup packed fresh cilantro leaves
1/3 cup red wine vinegar
3 garlic cloves, peeled
1 shallot, peeled and roughly chopped
1/2 teaspoon crushed red pepper flakes, plus more to taste
1/2 teaspoon salt, plus more to taste
1 large or 2 small watermelon radishes*, trimmed and sliced crosswise into 1/2-inch thick rounds (or 1 bunch red or Easter egg radishes, trimmed)
1/2 large or 1 small jicama, peeled and cut into 1/2-inch thick slices
Salt and pepper, to taste
In food processor bowl, process together 1/2 cup olive oil, Italian parsley, cilantro, red wine vinegar, garlic, shallot, red pepper flakes, and salt. Adjust seasoning. This can be made ahead; cover and let stand at room temperature for 2 hours.
Heat grill to high.
In large bowl, toss radishes and jicama with 1 tablespoon olive oil, salt, and pepper. Grill 4-5 minutes on each side until tender with grill marks. Remove slices to cutting board and cut vegetable slices into smaller wedges. (If using red radishes, slice in half lengthwise.) Drizzle chimichurri over vegetables and serve with extra sauce on the side.
Source: Frieda’s Inc.
Super Fresh Cole Slaw
The key to this recipe is having every ingredient chopped into the same 1/2-inch size pieces—making it a chopped salad!
1/2 head green cabbage, diced (about 4 cups)
1/2 hot house cucumber, diced with skin on
4 Easter egg radishes (or red radishes), diced
1 cup peeled and diced jicama
1 cup diced celery
1/2 cup finely sliced green onions (green part only)
1/2 cup finely chopped fresh cilantro
Juice of 2 limes, or 1/4 cup prepared lime juice
1/4 cup olive oil
1 tablespoon fleur de sel with dried herbs (or mix 1 scant tablespoon sea salt or Fleur de Sel with 1/2 tablespoon herbes de Provence in small bowl, then use 1 tablespoon of that mixture)
1 teaspoon sugar
In large bowl, mix all chopped vegetables. For dressing, mix all ingredients together in shaker jar or whisk well in small bowl. Pour vinaigrette over chopped vegetables and toss well.
Source: Karen Caplan
Analyzed to serve 8, with one 4-ounce watermelon radish: Calories 90, Total Fat 7g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 0mg, Sodium 600mg, Total Carbohydrate 7g, Dietary Fiber 2g, Sugars 3g, Protein 1g, Vitamin C 40%
Stir-Fried Tomatoes with Jicama and Cilantro
1 to 2 tablespoons olive oil or vegetable oil
1 clove garlic, minced
2 green onions, chopped
2 cups diced, peeled Frieda’s Jicama
1 cup red or yellow cherry or pear tomatoes, halved
1/4 cup sliced ripe olives
2 to 3 tablespoons chopped Frieda’s Fresh Cilantro
1/4 teaspoon black pepper
1 tablespoon lime juice
In a wok or large skillet, heat 1 tablespoon of the oil. Stir-fry garlic, onions, and Jicama for 2 minutes, stirring continuously. Add tomatoes, olives, and Cilantro along with remaining oil if necessary; stir-fry 2 minutes more or until tomatoes are heated through. Sprinkle on black pepper and lemon juice; taste for seasoning.