JICAMA SLAW
Steps:
- In a small mixing bowl add lime juice, chili flakes, rice wine vinegar, sugar, and extra-virgin olive oil. Season with salt and pepper and whisk to combine.
- Combine the jicama, carrots, cabbage and onion, cucumber, red pepper and cilantro in large bowl and toss.
- Add dressing to vegetables and let sit for 15 minutes, stirring 2 or 3 times. Serve.
JICAMA AND RED CABBAGE SLAW
Provided by Trisha Yearwood
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Whisk the lime juice, crema and 1/2 teaspoon salt together in a large bowl. Add the cumin, scallions and garlic and let stand 5 minutes. Add the cilantro, cabbage and jicama and toss to coat. Let stand for 15 minutes, tossing occasionally. Serve immediately or refrigerate up to 1 day (the cabbage will release its color and turn the slaw pink over time).
JICAMA SLAW
Also known as a "Mexican potato," jicama's flavor is often described as a cross between a potato and an apple -- it's the perfect crunchy, juicy addition to this slaw.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 5
Steps:
- In a medium bowl, place jicama, onion, cilantro, and lime juice. Season with salt and pepper; toss gently to combine. Serve immediately, or cover and refrigerate, up to 6 hours.
Nutrition Facts : Calories 47 g, Fiber 5 g, Protein 1 g
QUICK JICAMA SLAW
This jicama slaw has an awesome blend of flavors and textures. The apple adds some nice sweetness and the dressing has just the right amount of flavor with a tiny bit of heat.
Provided by WorldWideDeb
Categories Salad Coleslaw Recipes No Mayo
Time 25m
Yield 8
Number Of Ingredients 14
Steps:
- Toss red cabbage, apples, jicama, carrots, and red onion together in a large bowl.
- Whisk olive oil, rice vinegar, lime juice, cilantro, sugar, salt, red pepper flakes, cayenne pepper, and ground black pepper together in a small bowl until dressing is smooth. Pour dressing over cabbage mixture and toss to combine. Let slaw sit until flavors combine, about 10 minutes.
Nutrition Facts : Calories 151.3 calories, Carbohydrate 15.2 g, Fat 10.4 g, Fiber 4.6 g, Protein 1.3 g, SaturatedFat 1.4 g, Sodium 169.8 mg, Sugar 7.6 g
JICAMA CHAYOTE SLAW
Provided by Food Network
Time 20m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Combine the cabbage, chayote, jicama, onions, peppers, vinegar and cilantro. Season with salt and pepper.
JíCAMA AND RED ONION SLAW
Can be prepared in 45 minutes or less.
Yield Makes 2 servings
Number Of Ingredients 6
Steps:
- Peel jícama and carrot and with the fine shredding disk of a food processor shred coarse. (Alternatively, peeled vegetables may be cut into fine julienne strips.) Separate onion into rings. In a bowl whisk together vinegar, mustard, and oil until emulsified. Add jícama, carrot, onion, and salt and pepper to taste and toss well.
RED CHILE-JICAMA SALAD WITH ORANGE AND RED ONION
Provided by Food Network
Categories side-dish
Time 50m
Yield about 6 servings
Number Of Ingredients 9
Steps:
- With a zester or vegetable peeler, remove the zest (colored peel only) from half of an orange. Finely mince the zest and transfer it to a large stainless steel or glass bowl. Add the salsa and lime juice to the orange zest. Taste and season with salt (should be a little salty). Add the jicama and onion, toss to mix well, then let stand for about 30 minutes.
- Cut the stem and blossom ends from all the oranges, then standing each orange on a cutting board and working close to the flesh, cut away the rind and all the white pith. Cut the oranges into 1/4-inch-thick slices. Cut the slices into quarters.
- Stir the orange pieces and optional pineapple into the jicama mixture. Divide the lettuce between individual serving plates, forming it into a rough nest shape. Pile the marinated jicama mixture in the middle. Sprinkle everything with cilantro
JICAMA SALAD
Steps:
- Combine jicama, carrots, red onion, both peppers, tomato in a medium bowl. Whisk together the lime juice, vinegar, honey, olive oil and cayenne and season with salt and pepper to taste. Add the cilantro and let sit for 30 minutes.
FENNEL-JICAMA SALAD
This crunchy jicama salad contains no mayonnaise, making it a great dish to pass. Mint adds a refreshing flavor, but can be omitted if you don't have it on hand.-Stephanie Matthews, Tempe, Arizona
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the jicama, fennel, apple, pear and onion. In a small bowl, whisk the oil, vinegar, sugar, lemon juice and salt. Pour over salad and toss to coat. Sprinkle with cherries and mint. Refrigerate until serving.
Nutrition Facts : Calories 167 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 112mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
JíCAMA SLAW
Categories Vegetable Side No-Cook Picnic Vegetarian Quick & Easy Cinco de Mayo Raw Jícama Cilantro Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Soak onion in 1 cup cold water with 1/2 teaspoon salt 15 minutes (to make onion flavor milder). Drain in a sieve, then rinse under cold water and pat dry.
- Whisk together lime juice, oil, sugar, pepper, and remaining 3/4 teaspoon salt in a large bowl until combined well. Add onion, jicama, cilantro, and salt to taste and toss well.
JíCAMA AND GRILLED RED PEPPER SLAW
Categories Salad Citrus Onion Pepper Vegetable Side Vegetarian Summer Jícama Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 Servings
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium-high heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Brush green onions with 1 1/2 tablespoons oil. Grill until lightly browned, turning often, about 4 minutes. Cut onions into 1/4-inch pieces. Place in large bowl. Grill peppers until lightly charred, turning often, about 10 minutes. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers; cut into 1/4-inch-wide strips. Add to onions.
- Whisk orange juice, lime juice, honey, cumin and 3 tablespoons oil in small bowl. (Vegetables and dressing can be made 8 hours ahead. Cover separately and refrigerate.) Add jicama and dressing to grilled vegetables; toss to coat. Season with salt and pepper.
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