Jicama And Carrot Slaw With Fresh Pineapple And Cilantro Recipes

JICAMA-CARROT SLAW

Steps:

• Combine 3 tablespoons each lime juice and finely chopped dates or currants and 2 tablespoons vegetable oil in a large bowl; let stand 10 minutes. Cut 1 medium carrot and 1 pound peeled jicama into matchsticks. Add the vegetables to the date mixture, season with salt and toss to coat. Stir in some torn mint.

JICAMA AND CARROT SLAW

Steps:

• Whisk together pineapple juice, lime juice, and oil. Add salt, pepper, and coriander.
• Slice off rough outer skin from jicama and peel carrots. Using a sharp knife, cut jicama and carrots into matchsticks, about 3 inches long, and 1/8 inch thick, or shred vegetables in a food processor. Combine jicama and carrots in a large bowl and add dressing. Toss well and adjust seasoning with more salt and pepper. Serve immediately.

JICAMA AND PINEAPPLE SALAD WITH CILANTRO VINAIGRETTE

Steps:

• Whisk first 5 ingredients in small bowl to blend. Season to taste with salt and pepper. Combine jicama, red bell pepper, pineapple and cilantro leaves in large bowl. Add dressing and toss to coat.

JíCAMA AND PINEAPPLE SALAD WITH CILANTRO VINAIGRETTE

Steps:

• Whisk first 5 ingredients in small bowl to blend. Season with salt and pepper.
• Combine all remaining ingredients in large bowl. Toss with enough dressing to coat. Divide salad among 4 plates.

JICAMA, CARROT, AND PINEAPPLE SALAD

Steps:

• In a large bowl, mix the jicama, carrots, pineapple, and jalapeño. In a small bowl, whisk together the lime juice, oil, and salt. Pour over the salad and toss to coat. Refrigerate at least an hour. Serve cold. NOTE: To prevent too much juice from accumulating in the salad, add the pineapple just before serving. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

JICAMA AND CARROT SLAW WITH FRESH PINEAPPLE AND CILANTRO

Steps:

• Trim the ends from the jicama and remove the skin. A regular vegetable peeler doesn't work on the thick, leathery skin, but a serrated-edged swivel-blade peeler or a small paring knife will do the job. Cut the jicama in half through the stem end. With the flat side down, cut each half into julienne strips with the julienne blade of a mandoline. There should be about 2 cups. Cut the carrots in half lengthwise. With the rounded side down, cut each half into julienne strips with the julienne blade of the mandoline. There should be about 2 cups. Using a chef's knife, divide the pineapple half in half lengthwise. Place 1 wedge cut edge down and slice away the center core. Slice off the rough outside skin and remove any spines with the tip of a paring knife or vegetable peeler. Cut the wedge crosswise into 1/8-inch thick slices. Stack a few slices at a time, cut the stack into 1/8-inch-wide julienne strips. There should be about 2 cups. In a large bowl, combine the jicama, carrots, pineapple, green onions, and cilantro. In a small bowl, whisk together the vinegar, oil, and salt until blended. Pour the dressing over the vegetables and toss to coat evenly. Cover and refrigerate for 1 hour, or until chilled, before serving. good with fish and seafood