CUCUMBER AND JICAMA SLAW
A chili-spiced slaw of julienned cucumber and jicama pairs well with pork tacos, fajitas, or grilled shrimp.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Cut English cucumber into 3-inch lengths, then thinly slice lengthwise, avoiding center. Cut slices into matchsticks. Peel jicama and thinly slice. Working with several slices at a time, stack and cut lengthwise into matchsticks. In a bowl, toss jicama, cucumber, honey, and fresh lime juice until combined. Season with salt and chili powder.
Nutrition Facts : Calories 51 g, Fiber 5 g, Protein 1 g
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.
SUMMER CUCUMBER JICAMA SALAD
This is a really great cucumber salad that's light and flavorful and makes a great starter! Tastes fine as it is, but can be salted and peppered to taste, if desired. Just remember to add all ingredients and mix before adding in the tomatoes, as they are extremely delicate and do not withstand stirring very well once they are cut.
Provided by jerecar
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Peel cucumber, alternating rows so that thin green strips of peel are left. Slice cucumber into thin rounds.
- Stir cucumber, jicama, lemon zest, and lemon juice together in a bowl until salad is evenly mixed. Gently fold tomatoes into salad.
Nutrition Facts : Calories 46.2 calories, Carbohydrate 10.9 g, Fat 0.4 g, Fiber 3.5 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 10.9 mg, Sugar 2.1 g
CUCUMBER, JíCAMA, AND PICKLED GINGER SALAD
Categories Salad Ginger Vegetable Side No-Cook Fourth of July Picnic Quick & Easy Vinegar Cucumber Summer Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Whisk together vinegar, sugar, and salt in a small bowl until sugar is dissolved, then add oil in a slow stream, whisking until emulsified. Toss together cucumber, jicama, ginger, and dressing in a bowl until combined well, then let stand, covered and chilled, 15 minutes.
CUCUMBER JICAMA GIMLET SALSA
This salsa is as refreshing as the drink it was inspired by. Bonus: it gets even better if it's refrigerated overnight, so make ahead for your next get-together or game day celebration.
Provided by Food Network Kitchen
Time 1h15m
Yield 3 1/2 cups
Number Of Ingredients 10
Steps:
- Place the jicama in a food processor and pulse until finely chopped. Remove to a medium bowl. Stir in the cucumber, onion, pepper, gin, oil, sugar, lime juice and zest. Season with salt and pepper. Refrigerate until chilled, at least 1 hour or overnight. Serve with tortilla chips.
- Copyright 2013 Television Food Network, G.P. All rights reserved
- From Food Network Kitchens
JICAMA MANGO SLAW WITH GINGER
Light with a citrus flavor, jicama mango slaw is great with any seafood.
Provided by Sam Thomason
Categories Salad Coleslaw Recipes No Mayo
Time P1DT20m
Yield 2
Number Of Ingredients 7
Steps:
- Mix jicama, mango, cucumber, cilantro, lime juice, ginger, and cayenne pepper together in a large bowl. Cover with plastic wrap and refrigerate until flavors meld, at least 24 hours.
Nutrition Facts : Calories 213 calories, Carbohydrate 51.6 g, Fat 0.8 g, Fiber 18.8 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 20.3 mg, Sugar 23.2 g
TANGY GINGER SLAW
Crunchy and tart with an Asian twist, this fresh-tasting slaw is just the thing for a picnic basket or lunch box. Joanna Trupiano of Gloucester, Massachusetts submitted the recipe.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 cups.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the cabbage, carrot, onion and radishes. In another bowl, whisk the vinegar, lime juice, oil, garlic, ginger, sugar, salt and pepper flakes. Pour over cabbage mixture; toss to coat. Cover and refrigerate for at least 1 hour. Sprinkle with sesame seeds just before serving.
Nutrition Facts : Calories 48 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 119mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
JíCAMA, CUCUMBER, AND CHILE SLAW
Categories Salad Side No-Cook Vegetarian Quick & Easy Low Sodium Cucumber Summer Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Serves 2 as a side dish
Number Of Ingredients 7
Steps:
- Seed cucumber and peel jícama. Cut cucumber, jícama, and carrots into 1 1/2-inch-long thin strips. Toss vegetables together with remaining ingredients and season with salt and pepper.
QUICK PICKLED CUCUMBER AND GINGER
Make and share this Quick Pickled Cucumber and Ginger recipe from Food.com.
Provided by Punky Julster
Categories Vegetable
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix water, vinegar and sugar in a bowl until the sugar has dissolved.
- Mix in the cucumber, ginger and onion.
- Refrigerate for several hours until ready to serve.
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