Crunchy Jicama Apple And Carrot Slaw With Creamy Orange Dressing Recipes
SWEET AND CRUNCHY JICAMA SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the lemon juice, olive oil, parsley, honey and salt. Add the jicama, carrots, apple and sesame seeds. Toss well to coat everything in the dressing. Let the salad sit for 30 minutes at room temperature to allow the flavors to combine and the vegetables to soften slightly.
JICAMA, CARROT, AND GREEN APPLE SLAW
Flavorful take on an old bbq standby. Other seasonings can be added as well, depending on preference. I find that chili powder adds a nice kick. Serve right after tossing if you prefer a nice crunchy slaw or let marinade in the fridge for an hour before dishing up. Great with grilled veggies, Mexican style corn on the cob, and smoked chicken breast.
Provided by SerenaBloom
Categories Salad Coleslaw Recipes No Mayo
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Place the cabbage, jicama, radish, apple, carrot, pear, and cilantro into a mixing bowl. Sprinkle with olive oil, orange juice, lime juice, salt, and pepper. Toss until evenly blended and serve.
Nutrition Facts : Calories 97.7 calories, Carbohydrate 16.8 g, Fat 3.6 g, Fiber 5.3 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 63.9 mg, Sugar 9 g
JICAMA SLAW WITH PEANUTS
Peanuts add interest and crunch to a crisp coleslaw featuring jicama and tangerines. For a creamy dressing, I sometimes stir in two heaping tablespoons of mayonnaise or yogurt.-Donna Noel, Gray, Maine
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first five ingredients. Stir in tangerines and cilantro. Chill until serving. Just before serving, stir in peanuts.
Nutrition Facts : Calories 144 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 254mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 7g fiber), Protein 4g protein. Diabetic Exchanges
CRUNCHY JICAMA, APPLE, AND CARROT SLAW WITH CREAMY ORANGE DRESSING
This special Crunchy Jicama, Apple, and Carrot Slaw with Creamy Orange Dressing adds unexpected crunch and bright citrus flavor to barbecue main course dishes.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together mayonnaise, sour cream, orange juice, vinegar, and basil; season with salt and pepper. Refrigerate, covered, until ready to use.
- Slice the apples, jicama, and carrots on the thinnest setting of a mandoline or with a sharp knife, then cut slices into julienne, about 2 inches long.
- In a large bowl, toss julienned apples, jicama, carrots, and cabbage with the mayonnaise mixture. Cover with plastic wrap, and refrigerate until ready to serve.
JICAMA, CARROT ORANGE-CHIPOTLE SLAW
Provided by Rachael Ray : Food Network
Categories side-dish
Time 8m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Whisk the marmalade with orange juice, chipotle sauce, vinegar and oil. Cut the jicama into pieces to fit in the feeder of a food processor. Place shredder attachment blade in bowl and shred the jicama. Toss jicama and carrots with dressing and cilantro.
CARROT SLAW
Steps:
- In a small bowl, whisk together the lemon juice, vinegar, mustard, red pepper flakes and some salt and pepper until smooth. Whisk in the olive oil until completely blended. Toss the shredded carrots with the dressing in a large bowl. Taste and season with more salt or pepper as needed. Add the parsley and toss. Chill 30 minutes before serving.
More about "crunchy jicama apple and carrot slaw with creamy orange dressing recipes"
CARROT APPLE SLAW ~ CRUNCHY, CREAMY, DELICIOUS ...
2015-05-06 With crunchy carrots, sweet and tart apples, dried cranberries, salty feta cheese, and a creamy dressing, Carrot Apple Slaw is a refreshingly …
From fivehearthome.com
From fivehearthome.com
- Core apples and cut into thin slices; cut slices into matchsticks (you should have around 3 1/2 cups julienned apples). Place in a large bowl and toss with lemon juice. Add carrots and stir to combine.
- In a small bowl, whisk together mayonnaise, yogurt, honey, rice wine vinegar, and salt and pepper, to taste. Pour over apple/carrot mixture and stir to coat. Mix in crumbled feta cheese and dried cranberries. Taste and adjust seasonings, adding more salt and pepper, if necessary. Refrigerate for at least 30 minutes to an hour to allow the flavors to blend, or longer if you prefer softer carrots and apples. If a bit of liquid accumulates at the bottom of the bowl, serve using a slotted spoon.
JICAMA SLAW WITH CREAMY DRESSING - CUTCO
2018-09-06 Jicama is a crunchy root vegetable that tastes like a combination of celery and tart apple. It is high in Vitamin C and fiber and works perfectly in this slaw with its creamy and tart dressing. Feel free to add or change ingredients: grated carrot, celery, red cabbage, red bell pepper, apple…
From cutco.com
Estimated Reading Time 2 mins
From cutco.com
Estimated Reading Time 2 mins
JICAMA & CARROT SLAW WITH LIME DRESSING - VEGANOSITY
2017-03-20 Scrape the blackened skin off of the peppers and remove the seeds. Slice into thin matchsticks and then slice the matchsticks into 2 inch (6 cm) long pieces. Put the jicama, carrots, poblano peppers, pepitas, cilantro, and sea salt to taste in a medium bowl and make the dressing.
From veganosity.com
Estimated Reading Time 4 mins
From veganosity.com
Estimated Reading Time 4 mins
- Scorch the poblano peppers over an open flame (if you have a gas cooktop), or roast them in a 400° (204 °c) oven until the skins are black and blistered and the peppers have softened. Let cool.
- Toast the pepitas in a pan on medium heat for approximately 4 to 5 minutes or until they’re lightly browned. Shake frequently to avoid scorching. Sprinkle a pinch of sea salt on top and let cool.
- Shred the jicama and carrots in a food processor, use the shredding blade. If you don’t have a food processor, use a box shredder or slice into thin matchsticks with a knife.
- Scrape the blackened skin off of the peppers and remove the seeds. Slice into thin matchsticks and then slice the matchsticks into 2 inch (6 cm) long pieces.
JICAMA, CARROT AND APPLE SLAW WITH WALNUTS
Steps. 1. With mandoline, julienne the jicama, carrot and apple into matchstick-sized pieces. Or shred the ingredients in food processor fitted with coarse grating disk. Toss together in large …
From foodservicedirector.com
Estimated Reading Time 1 min
From foodservicedirector.com
Estimated Reading Time 1 min
- 1. With mandoline, julienne the jicama, carrot and apple into matchstick-sized pieces. Or shred the ingredients in food processor fitted with coarse grating disk. Toss together in large bowl. 2. Cut radicchio in half; remove and discard core. With mandoline or thin slicing disk of food processor, cut into thin shreds or slices. 3. Transfer radicchio to bowl with jicama mixture. Add scallions, walnuts and tarragon; toss to combine. 4. In jar, combine canola oil, walnut oil, vinegar and salt for dressing; shake vigorously to blend. Or in small bowl, whisk together dressing ingredients until well blended. Pour dressing over jicama mixture and toss to coat evenly. 5. Refrigerate until ready to serve or pack. Garnish with cheese shavings. Photograph courtesy of California Walnuts
- 1. For lemon dashi, bring water to a boil in large saucepan. Meanwhile, combine remaining ingredients in a large heatproof bowl. When water reaches a boil, remove from heat and pour over ingredients in bowl. Let cool, then strain (discard solids). 2. To poach fingerlings, bring 5½ quarts water to a boil in large saucepan. Add potatoes; reduce heat to medium and simmer about 15 minutes until fork-tender. 3. Drain potatoes and add to strained lemon dashi in bowl. Let potatoes cool in dashi. Once cool, drain potatoes, reserving lemon dashi for glaze. 4. For dashi glaze, bring reserved lemon dashi and agar-agar to a boil. Pour into a metal container and let stand at room temperature for about 30 minutes until set. Blend and pass through a fine chinois. 5. To assemble, cut poached potatoes into ½-inch thick slices. Thread 12 slices on each of 10 skewers. Grill over high heat until slightly charred, about 8 minutes. Glaze with dashi glaze and garnish with scallion curls and bonito flakes. Se
- 1. For marinade, in large bowl, mix oil, lemon zest, lemon juice, rosemary, garlic and pepper. 2. Truss the leg of lamb with twine; season liberally with salt. Marinate lamb in marinade for at least 4 hours and preferably overnight. 3. Preheat smoker to 225 F. Smoke lamb for 4 to 6 hours. Start grill; heat plancha. 4. Meanwhile, for succotash, combine corn, squash, beans and tomatoes in large bowl. Add enough olive oil to coat; season with salt. Let marinate at room temperature or in the refrigerator. 5. For harissa puree, in blender, combine bell pepper, harissa spice, lemon juice, salt and oil; process until smooth. Adjust seasoning as necessary; set aside. 6. Remove lamb from smoker and place on grill; rotate to brown on all sides. Remove lamb from grill when all sides are crisp; let rest. 7. Place squash and beans on heated plancha. Season with salt, drizzle with oil. Flip; add corn and tomatoes. Stir vegetables; continue to heat on plancha until cooked. Sprinkle with basil; mix. R
- In large saucepan over medium-high heat, heat oil. When it shimmers, add shallots and cook, stirring occasionally, until golden brown, about 5 minutes. Stir in thyme and garlic; cook until fragrant. Stir in zucchini, salt and pepper; reduce heat to medium and cook, stirring occasionally, until zucchini is very soft, about 10 minutes. Add broth and simmer until zucchini is falling apart, about 20 minutes. Place half the zucchini mixture and half the walnuts in food processor; process until smooth, at least 2 minutes (use caution when blending hot liquids.) Transfer to medium bowl; repeat with remaining soup. Set bowl into a large bowl of ice water; set aside to cool, stirring occasionally until room temperature, about 20 to 30 minutes. Transfer soup to refrigerator and chill thoroughly, at least 1 hour. Meanwhile, blend or puree basil, yogurt and lemon juice together until smooth. (Soup can be made through this step up to 3 days ahead. Store soup and yogurt mixture separately in the ref
CILANTRO JICAMA SLAW {WITH A CREAMY DRESSING!} - …
2020-02-27 DRESSING: Combine all ingredients and refrigerate. For a spicy kick to the dressing, add a pinch of ground red chile pepper! SLAW: Julienne jicama and carrots and mix with slaw. Add other tasty add-ins like diced mango or grated apple for some extra flavor! COMBINE: Fold in the dressing into the slaw …
From spendwithpennies.com
Estimated Reading Time 3 mins
From spendwithpennies.com
Estimated Reading Time 3 mins
JICAMA RADISH SLAW WITH LIME CILANTRO DRESSING - …
2016-07-13 So this Jicama Radish Slaw turned out to be the result of me rummaging around my kitchen and working with what I had to whip up a quick side salad. It’s a lovely play on a traditional slaw: the jicama and radishes are clean and crispy, the dressing is light and zingy and finishing it all off with slivers of mango and avocado give a pop of sweetness and a nice creamy …
From meatified.com
Estimated Reading Time 5 mins
From meatified.com
Estimated Reading Time 5 mins
- CHOP: Peel the jicama and then slice it thinly lengthwise. I used a mandolin (and cut proof gloves!) to make this easy and get even slices. Carefully cut the slices into thin matchsticks. Repeat this process for both the red radishes and the daikon. If you have some smaller, thinner radishes, just slice them thinly and skip the matchsticks altogether.
- EMULSIFY: Add all of the dressing ingredients to a mini food processor and process until evenly combined and dotted through with fine pieces of cilantro.
- TOSS: In a large bowl, toss together the dressing with the chopped vegetables. Taste and add salt, as needed. Thinly slice the avocado and mango. Divide the salad between plates and fan out the avocado and mango on the side. Serve immediately.
- STORE: The vegetables tossed in the dressing will keep overnight just fine, retaining their crunch, but the pink of the radishes will start to bleed a little. If that’s a problem, you can chop the vegetables ahead of time and then toss with the dressing and add the avocado and mango just before serving.
CRUNCHY JICAMA, APPLE, AND CARROT SLAW WITH CREAMY …
Member Recipes; Add a Recipe; Recipe Clipper; Nutrition Calculator; SHOPPING LIST; MEAL PLANNER; RECIPE BOX ABOUT . . Crunchy Jicama, Apple, and Carrot Slaw with Creamy Orange Dressing. Be the first to Review/Rate this Recipe. Saved From: www.marthastewart.com . prep: 0 hr ; cook: 0 hr ; total: 0 hr ; Print Save. US Metric. servings: Summary. This special slaw …
From mealplannerpro.com
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CRUNCHY APPLE COLESLAW RECIPES
2011-05-18 · Creamy & Crunchy Apple ColeSlaw. This Cole Slaw salad is made primarily of finely shredded raw cabbage, carrots, sweet peppers, apples and tossed with a mayo dressing. It’s creamy, crunchy, sweet, yet slightly tangy. The vinegar used in a traditional recipe is replaced with lemon juice and the apples add flavor and texture….and makes it a little bit more …
From tfrecipes.com
From tfrecipes.com
APPLE AND CARROT SLAW RECIPE - SHARE-RECIPES.NET
Carrot Apple Slaw ~ Crunchy, Creamy, DELICIOUS . 1 hours ago Fivehearthome.com All recipes . With crunchy carrots, sweet and tart apples, dried cranberries, salty feta cheese, and a creamy dressing, Carrot Apple Slaw is a refreshingly sweet and … 1. Core apples and cut into thin slices; cut slices into matchsticks (you should have around 3 1/2 cups julienned apples). …
From share-recipes.net
From share-recipes.net
DOC FORDS JICAMA SLAW RECIPES
Steps: Place the jicama, pomegranate seeds, onion, cilantro, and mint in a large salad bowl. In a small bowl make the dressing by whisking together the olive oil, lime juice, pomegranate molasses, and salt. Pour the dressing over the salad and toss until the jicama is well coated. Chill for 20 minutes before serving.
From tfrecipes.com
From tfrecipes.com
ORANGE JICAMA SLAW- TFRECIPES
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.
From tfrecipes.com
From tfrecipes.com
CRUNCHY JICAMA, APPLE, AND CARROT SLAW WITH CREAMY …
Sep 23, 2016 - This Crunchy Jicama, Apple, and Carrot Slaw with Creamy Orange Dressing adds unexpected crunch and bright citrus flavor to your summer menu.
From pinterest.co.uk
From pinterest.co.uk
CRUNCHY JICAMA, APPLE, AND CARROT SLAW WITH CREAMY …
Apr 26, 2021 - This Crunchy Jicama, Apple, and Carrot Slaw with Creamy Orange Dressing adds unexpected crunch and bright citrus flavor to your summer menu.
From pinterest.com
From pinterest.com
JICAMA CARROT AND GREEN APPLE SLAW RECIPES
Serve right after tossing if you prefer a nice crunchy slaw or let marinade in the fridge for an hour before dishing up. Great with grilled veggies, Mexican style corn on the cob, and smoked chicken breast. Recipe From allrecipes.com. Provided by SerenaBloom. Categories Salad Coleslaw Recipes No Mayo. Time 30m. Yield 8. Number Of Ingredients 11. People also searched. giada jicama carrot apple ...
From yakcook.com
From yakcook.com
JICAMA CARROT AND GREEN APPLE SLAW RECIPES
Jicama Carrot And Green Apple Slaw Recipes JICAMA, CARROT, AND GREEN APPLE SLAW. Flavorful take on an old bbq standby. Other seasonings can be added as well, depending on preference. I find that chili powder adds a nice kick. Serve right after tossing if you prefer a nice crunchy slaw or let marinade in the fridge for an hour before dishing up. Great with grilled …
From tfrecipes.com
From tfrecipes.com
CREAMY ORANGE DRESSING RECIPES
CRUNCHY JICAMA, APPLE, AND CARROT SLAW WITH CREAMY ORANGE DRESSING. This special Crunchy Jicama, Apple, and Carrot Slaw with Creamy Orange Dressing adds unexpected crunch and bright citrus flavor to barbecue main course dishes. Provided by Martha Stewart. Categories Food & Cooking Salad Recipes. Number Of Ingredients 10. Ingredients; 1 …
From tfrecipes.com
From tfrecipes.com
CRUNCHY JICAMA APPLE AND CARROT SLAW WITH CREAMY …
Rinse the coleslaw mix and cabbage with very cold water; drain, pressing out as much water as possible. Taste, and if still too salty, repeat the process. Pat dry with paper towels. Stir coleslaw and cabbage into apple mixture, and toss to coat evenly with dressing. Chill until ready to serve; stir before serving.
From tfrecipes.com
From tfrecipes.com
JICAMA CARROT ORANGE CHIPOTLE SLAW RECIPES
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.
From tfrecipes.com
From tfrecipes.com
CRUNCHY JICAMA, APPLE AND CARROT SLAW WITH CREAMY …
CILANTRO JICAMA SLAW {WITH A CREAMY DRESSING!} | …
2020-06-19 How to Make Jicama Slaw. Jicama slaw is as easy as 1, 2, 3! With just three ingredients tossed in a homemade creamy dressing, it is the perfect side. DRESSING: Combine all ingredients and refrigerate. For a spicy kick to the dressing, add a pinch of ground red chile pepper! SLAW: Julienne jicama and carrots and mix with slaw. Add other tasty ...
From masterofcooking.com
From masterofcooking.com
CRUNCHY JICAMA, APPLE, AND CARROT SLAW WITH CREAMY …
Jul 27, 2016 - This Crunchy Jicama, Apple, and Carrot Slaw with Creamy Orange Dressing adds unexpected crunch and bright citrus flavor to your summer menu.
From pinterest.co.uk
From pinterest.co.uk
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