Mexican Style Jicama Cole Slaw Recipes

JICAMA SLAW

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.

JICAMA SLAW

Steps:

• Place jicama, cabbage and carrots in a large bowl. Whisk together the lime juice, vinegar, ancho powder, honey and oil in a medium bowl and season with salt and pepper. Pour the lime mixture over the jicama mixture and toss to coat well, fold in the cilantro. Let sit at room temperature for 15 minutes before serving.

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

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).

MEXICAN JICAMA SLAW

Steps:

• In food processor, process olive oil, lime juice, chili powder, cumin and salt. Transfer to bowl.
• Add jicama to dressing and toss until well coated. Cover and set aside for 10 minutes until softened.

JICAMA COLE SLAW

Steps:

• Preheat the oven to 350 degrees F. Spread the candied pecans on a small baking sheet and toast in the oven for 5 minutes. Set aside.
• Combine the yogurt, cilantro, mayonnaise, lemon juice and agave sweetener in a medium mixing bowl. Whisk until evenly incorporated. Season with salt and pepper.
• Combine the yogurt dressing with the jicama, apples and cucumbers. Toss and make sure everything is evenly dressed. Add the pecans and toss to combine. Taste for seasoning and add salt and pepper if needed. Serve immediately or at room temperature.

JICAMA SLAW

Steps:

• Place jicama, cabbage, and carrots in a large bowl. Whisk together the lime juice, vinegar, ancho powder, honey, and oil in a medium bowl. Season with salt and pepper, to taste. Pour the dressing over the jicama mixture and toss to coat well. Fold in the cilantro. Let stand at room temperature for 15 minutes before serving.

MEXICAN STYLE JICAMA COLE SLAW

Steps:

• Blend all dressing ingredients in a food processor.
• Pour over vegetables and mix well.

MEXICAN STYLE SLAW

Steps:

• Dressing: Mix the soy sauce, lime juice, sesame oil, sugar, chile, salt and pepper in a medium bowl.
• Salad: In a large salad bowl, add the jicama, beets, and cucumber along with the dressing and toss to combine. Cover and refrigerate until chilled. Serve cold.

MEXICAN COLE SLAW (NO MAYONNAISE)

Steps:

• Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes.
• Meanwhile, whisk cilantro, vinegar, oil and salt in a large bowl. Add cabbage and carrots; toss well to coat.

MEXICAN GRILLED TOFU WITH JICAMA SLAW

Steps:

• Cut tofu in half crosswise, then holding knife parallel to work surface, split each piece in half horizontally. Place tofu pieces in baking dish and lay large piece of plastic wrap over surface. Place plate on top and weigh down with one or two cans. Refrigerate tofu 30 to 45 minutes to draw out excess moisture.
• Meanwhile, using mortar and pestle or side of chef's knife, mash garlic, cumin, oregano and salt into paste. Transfer to small bowl. Whisk in 3 tbsp lime juice and the orange juice with 1 tbsp oil. Season with pepper.
• Remove tofu pieces from baking dish and blot dry with paper towels. Discard liquid in dish. Return tofu to dish. Spoon half of lime juice mixture over tofu, spreading spices evenly and turning tofu to coat. Cover and refrigerate at least 2 hours or up to 1 day, turning occasionally.
• Prepare a hot charcoal fire or preheat gas grill on high.
• While grill is heating, prepare slaw. In medium bowl, whisk together 3 tbsp lime juice, the remaining 1 tbsp oil, honey and hot sauce. Add jicama, carrots and cilantro; toss well. Season with salt and pepper.
• Lightly oil grill rack. Remove tofu from marinade, reserving marinade for basting. Grill tofu, basting occasionally, until lightly browned, 3 to 4 minutes per side.
• Divide slaw among serving plates. Top each with a piece of grilled tofu. Garnish with lime wedges and cilantro sprigs and serve right away.