Green Bean & Jicama Salad

Introduction

History

This recipe is a modern twist on traditional Asian salads that often feature jicama as a key ingredient. Jicama, also known as Mexican turnip or yam bean, is a root vegetable that is popular in Mexican and Southeast Asian cuisine. Its crunchy texture and slightly sweet flavor make it a versatile ingredient in salads and other dishes.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to julienne the jicama and slice the red onion very thin to ensure that all the flavors are evenly distributed throughout the salad.

- Toasting the sesame seeds before adding them to the dressing will enhance their nutty flavor and aroma.

- For a more intense flavor, you can marinate the salad in the refrigerator for several hours before serving.

Serving Suggestions

This salad is perfect as a side dish for grilled meats or seafood, or as a light lunch on its own. You can also serve it as a topping for tacos or wraps for a fresh and crunchy twist.

Cooking Techniques

The key to this recipe is to julienne the jicama and slice the red onion very thin to ensure that all the flavors are evenly distributed throughout the salad. Be sure to toss the salad well to coat all the ingredients in the dressing.

Ingredient Substitutions

If you can't find jicama, you can substitute with daikon radish or kohlrabi for a similar crunchy texture. You can also use honey or agave nectar as a sweetener in place of sugar.

Make Ahead Tips

This salad can be made ahead of time and stored in the refrigerator for up to 24 hours. Just be sure to toss it well before serving to redistribute the dressing.

Presentation Ideas

Serve this salad in a large bowl or on a platter garnished with some extra toasted sesame seeds and a sprinkle of chopped green onions for a beautiful presentation.

Pairing Recommendations

This salad pairs well with grilled chicken, shrimp, or tofu for a complete and satisfying meal. You can also serve it alongside dishes like teriyaki salmon or sesame beef for a delicious Asian-inspired feast.

Storage and Reheating Instructions

Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. Be sure to toss it well before serving to refresh the flavors.

Nutrition Information

Calories per serving

Each serving of this salad contains approximately 120 calories, making it a low-calorie option for a light meal or side dish.

Carbohydrates

This salad is a good source of carbohydrates, with the jicama and green beans providing a healthy dose of fiber and complex carbohydrates.

Fats

The dressing in this recipe contains minimal fat, making it a light and healthy option for those watching their fat intake.

Proteins

While this salad is not a significant source of protein, you can easily add some grilled chicken or tofu to make it a more substantial meal.

Vitamins and minerals

Green beans are rich in vitamins A, C, and K, as well as minerals like potassium and manganese. Jicama is a good source of vitamin C and fiber.

Alergens

This recipe contains soy sauce, which may contain gluten. Be sure to use a gluten-free soy sauce if you have a gluten allergy or sensitivity.

Summary

Overall, this Green Bean & Jicama Salad is a nutritious and delicious option for a light and refreshing meal. It is low in calories and fat, while providing a good dose of fiber, vitamins, and minerals.

Summary

Green Bean & Jicama Salad is a light and refreshing dish that is perfect for a healthy and delicious meal. With its crunchy texture and tangy dressing, this salad is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

The first time I saw this recipe, I knew I had to try it. It was at a potluck dinner at my friend Martha's house. She had made this incredible Green Bean & Jicama Salad that was bursting with color and flavor. I had never even heard of jicama before, but after one bite, I was hooked.

I immediately asked Martha for the recipe, and she was happy to share it with me. She explained that she learned it from her mother, who had picked it up from a friend at a cooking class years ago. I was amazed at how recipes could travel through different hands and generations, each adding their own twist along the way.

I couldn't wait to make the Green Bean & Jicama Salad for myself. I went to the grocery store and picked out the freshest green beans and jicama I could find. I also grabbed some red bell peppers, red onions, and a bunch of cilantro to add some extra flavor and crunch.

Back in my kitchen, I got to work. I blanched the green beans in boiling water for just a few minutes until they were bright green and crisp-tender. Then, I plunged them into an ice bath to stop the cooking process and lock in their vibrant color.

Next, I peeled and diced the jicama, marveling at its crunchy texture and slightly sweet taste. It was the perfect complement to the crisp green beans and the juicy red peppers. I chopped up the onions and cilantro, adding them to the mix for some extra zing.

For the dressing, I whisked together some lime juice, olive oil, honey, and a dash of cumin. I poured it over the salad and tossed everything together until it was well coated. The colors and aromas that filled my kitchen were simply intoxicating.

As I took my first bite of the Green Bean & Jicama Salad, I was transported to a tropical paradise. The crunch of the jicama, the freshness of the green beans, and the tangy sweetness of the dressing all combined to create a symphony of flavors in my mouth. I couldn't believe how something so simple could be so delicious.

I served the salad at a family gathering later that week, and it was a hit. My grandchildren, who were usually picky eaters, couldn't get enough of it. They asked me where I had learned to make such a unique and tasty dish, and I proudly told them about Martha and her mother's friend.

Since then, the Green Bean & Jicama Salad has become a staple in my recipe repertoire. I make it for every potluck, every family gathering, and every time I want to impress someone with my cooking skills. It never fails to elicit oohs and aahs from anyone who tries it.

I've even started to experiment with the recipe, adding different ingredients like cherry tomatoes, avocado, and queso fresco. Each variation is a new adventure, a new opportunity to create something delicious and unique.

As I sit here writing this, I can't help but feel grateful for all the wonderful recipes I've collected over the years. Each one has a story behind it, a journey of discovery and creativity that has enriched my life in so many ways.

And so, I continue to cook, to explore, and to share my love of food with those around me. Who knows what new recipes I'll discover next, what new flavors I'll uncover, and what new stories I'll have to tell. One thing is for certain – the joy of cooking will always be a part of who I am.

Categories

| Better Digestion Recipes | Green Bean Recipes | Green Bean Salad Recipes | Jícama Recipes | Red Onion Recipes | Rice Vinegar Recipes |

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