Sunday, August 07, 2011

Recipe for Cucumber, Jicama, and Pineapple Salad with Spicy Sriracha Dressing

Cucumber, jicama, and fresh pineapple with a spicy Sriracha vinaigrette all make this salad special.

Right on the heels of all those favorite cucumber salads, here's a brand new cucumber salad that I think is also going to become a favorite of mine.  Not only does it have Sriracha Sauce (which I think makes just about anything taste better), but the salad includes jicama and fresh pineapple, two ingredients I don't get to use nearly often enough. When I tested this recipe we absolutely could not stop eating it.  In fact, the only thing was that it didn't keep well in the fridge overnight; the next day the spicy flavor just overwhelmed everything else.  No worries though; if you're making more than can be eaten right away just put the dressing on part of the salad and store the extra dressing and cut-up cucumber, jicama, and pineapple separately in the fridge.  Then the next day you can combine the leftovers and have this spicy, fruity, refreshing salad a second time!

Cut up 1 lb. of diced jicama cubes.  (Peeling the jicama may be the hardest part of making the salad.  I like to cut it in thick slices and then peel the edges.)

Cut up 1 lb. of fresh pineapple into cubes.  (Here is How to Cut Up a Pineapple if you haven't done it.)

I used small Persian cucumbers, so I didn't bother to peel them.  Cut the cucumbers into half-moon slices.

Stir together the cucumber slices, jicama cubes, and pineapple cubes.

Mix the lime juice, ground Ancho chile, Sriracha Sauce, and salt and then whisk in the 1 T of oil.

Toss the dressing with the salad and serve right away.


Cucumber, Jicama, and Pineapple Salad with Spicy Sriracha Dressing
(Makes about 6 servings, recipe adapted from Easy Party Food, a special-interest publication of Sunset Magazine.)

Ingredients:
half of a large jicama, peeled and diced into cubes
(about 1 lb. jicama cubes)
half of a large fresh pineapple, peeled and diced into cubes (about 1 lb. pineapple cubes)
3 small Persian Cucumbers or garden cucumbers, cut into half-moon slices

Dressing Ingredients:
2 T fresh-squeezed lime juice
1/2 tsp. ground Ancho chile (or any mild chile powder)
1-2 tsp. Sriracha Sauce (start with 1 tsp. and taste for hotness)
1/2 tsp. salt
1 T grapeseed oil (or other neutral-flavored vegetable oil)

Instructions:
Peel jicama and dice enough to make 1 lb. of jicama cubes.  (I like to cut it into thick slices and peel the edges with a vegetable peeler.)  Cut away the outside of the pineapple, then cut enough to make 1 lb. pineapple cubes.   Wash cucumbers, peel if needed, and then cut cucumbers into half-moon slices.

Combine the diced jicama, diced pineapple, and cucumber slices in a bowl.  Stir together the lime juice ground Ancho chile, Sriracha Sauce, and salt and then whisk in the oil.  Stir dressing into salad ingredients and serve right away.

I didn't think this kept well overnight in the fridge; the next day the spicy flavor was all you could taste.  If this is more salad than you'll eat right away, save half the salad and dressing and refrigerate separately, then combine when you're ready to eat the leftovers.




South Beach Suggestions:
Jicama and cucumber are both very low-glycemic ingredients, so even with the generous amount of pineapple this is a good choice for phase 2 or 3 of the South Beach Diet.  I'd love this as a side dish with something like Cuban Flank Steak or Grilled Halibut with Cumin and Lime.

More Tasty Salads with Jicama that You Might Enjoy:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Chopped Salad with Sugar Snap Pea, Jicama, Radishes, Tomatoes, and Green Garbanzo Beans from Kalyn's Kitchen
Spicy Broccoli-Jicama Salad with Red Bell Pepper and Black Sesame Seeds from Kalyn's Kitchen
Jicama and Carrot Slaw with Radishes, Cilantro, and Cumin-Lime Vinaigrette from Kalyn's Kitchen
Black Bean Salad with Jicama, Tomatoes, Cilantro, and Lime from Kalyn's Kitchen
Mexican Jicama-Pineapple Salad from Eating Out Loud
Jicama Mango Salad from Guilty Kitchen
Jicama-Kiwi Salad with Basil-Lemon Vinaigrette from Enlightened Cooking
Jicama, Broccoli, and Orange Slaw from He Cooks, She Cooks
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.) counter customizable free hit

27 comments:

  1. I definitely don't use pineapple or jicama enough either, which is sad cause I love both of them! The sweet flavors must go so well with that spice from the sriracha.

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  2. I wish jicama were easier to find in my part of the world. Usually I need to go to a Latino market for it; the regular grocery store often doesn't carry it. The combination of jicama with Sriracha reminds me of the jicama "sticks" with hot pepper that you can buy from street vendors in Mexico.

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  3. Joanne, I really loved the sweet/spicy combination.

    Pam, it was!

    Lydia, am liking jicama more and more the more I use it. Wish your stores would carry it for you!

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  4. I've never cooked with jicama before but I am intrigued. The salad looks so refreshing and delicious! :)

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  5. I can't wait to try that dressing. Great flavors in this salad!

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  6. This looks delicious. This would be a great treat to take to work for lunch. I am a low carb girl and this would be perfect. I've never had jicame though. What does it taste like? I am so scared to try new things.

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  7. Looks so good, But my wife has stomach issues about the cucumber. But LOVELY photos. I need more peopel in my life to cook for!

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  8. I don't think jicama is available here. Having googled it I'm not sure what it could be replaced with. I need to find some of this Sriracha sauce as I have heard so much about it.

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  9. Glad people are liking the idea of this combination. I'd say jicama tastes like a cross between potato and apple. It's crunchy and just slightly sweet. It's very low-glycemic, with a lot of fiber. I really like the crunch of it, and it doesn't turn brown so it's great to use in salads.

    Barbara, it came from Mexico originally, but according to Wikipedia you can find it in Asia now, so it might come to Australia!

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  10. I haven't bought jicama in a while, but would love to try it in this refreshing salad - I've forgotten how much I enjoyed the sweet crunch of jicama - reminds me of Chinese water chestnuts. Nice spicy dressing too!

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  11. I LOVE your recipes!... :)

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  12. Jeanette, I'm turning into quite a jicama fan. Really love the crunch.

    WVC, thanks!

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  13. A very interesting-sounding salad. I've never had jicama before.

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  14. P.S. I love the serving bowl. ;-)

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  15. Paz, you must try jicama! So refreshing and crunchy. Glad you like the bowl!

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  16. Before I saw the picture and just looked at the title, I was envisioning a slaw-type salad, more grated or cut in "sticks". I'll probably try it that way although I'm not a huge jicama fan. But pineapple and Sriracha sounds yummy.

    Kathryn
    Sacramento

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  17. Katy, I would love to hear how it turns out if you try a slaw-type version. I did love the Sriracha-pineapple combination.

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  18. The salad looks tasty. I've never used jicama before but i'll try it out. Great photo... So appealing.

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  19. I love jicama; hope you enjoy it!

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  20. Kalyn this looks so beautiful! What a delicious healthy meal, printing this recipe now! :)

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  21. Love cukes. Love jicama. Haven't liked pineapple from an early age. Any other suggestion for a fruit addition that would fit?

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  22. Teepee, I think any kind of melon would be good in this. Also maybe peaches if you have access to those.

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  23. I made this salad for a family celebration tonight. We love Jicama and think it tastes like fresh peas and can't wait to try the salad. Love, love your recipes and how easy, yet tasty they are. Thanks!

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  24. Sara, thanks for that nice feedback! I hope you really enjoy the salad.

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