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 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 SLAW WITH JALAPENO DRESSING
This can be a great low carb salad if using Splenda instead of sugar. Allow at least 1 hour chilling time for the flavors to meld.
Provided by Mercy
Categories Onions
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Shake together the dressing ingredients in a screw-top jar or whisk it together in a small bowl.
- Combine the jicama strips, pepper strips and onion slices in a large bowl and pour the jalepeno dressing over jicama mixture, tossing to coat,.
- Cover and chill at least 1 hour, up to 6 hours, stirring occasionally.
JICAMA CILANTRO RED CABBAGE SLAW
This is a festive salad with crunch and vibrant flavor. (hee-cah-mah) a member of the morning glory family that comes from Mexico and South America. A cousin of the sweet potato
Provided by Rita1652
Categories Salad Dressings
Time 20m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Whisk dressing in a large bowl.
- Add the salad ingredients mixing to combine all. season to taste.
- Chill for a couple hours to over night for flavors to meld.
Nutrition Facts : Calories 115.3, Fat 7.4, SaturatedFat 0.6, Sodium 10.8, Carbohydrate 12, Fiber 4.5, Sugar 4.9, Protein 1.2
CABBAGE AND JICAMA SLAW
Crunchy cabbage, carrots, and jicama are coated in a creamy lime salad dressing in this easy slaw recipe that's a great lunchbox addition.
Provided by Scott Koeneman
Categories Salad Coleslaw Recipes With Mayo
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Combine cabbage, jicama, carrots, green onions, and jalapeno pepper in a large bowl.
- Stir mayonnaise, lime juice, and 1/2 teaspoon salt together in a small bowl until blended. Pour over veggies and toss to coat. Taste and adjust salt if needed. Cover and chill for at least 30 minutes before serving.
Nutrition Facts : Calories 94.2 calories, Carbohydrate 14.5 g, Cholesterol 3.9 mg, Fat 3.9 g, Fiber 6.2 g, Protein 1.8 g, SaturatedFat 0.6 g, Sodium 223 mg, Sugar 5 g
CARROT, JICAMA, AND RED CABBAGE SLAW
Myriad flavors combine to create this tasty slaw, which can be served atop our Chorizo con Queso Tortas.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Makes about 4 cups
Number Of Ingredients 10
Steps:
- Heat a small, heavy-bottomed skillet over high heat. Add anise seeds and toast, stirring constantly, until fragrant, about 30 seconds. Remove anise seeds from pan and let cool to room temperature.
- In a large bowl, mix together cabbage, carrots, jicama, and jalapeno. Add lime juice, salt, sugar, cilantro, mint, and cooled anise seeds; toss to combine; let stand at least 1 hour, stirring occasionally, before serving. Slaw is best when made up to 3 days in advance and can be stored in an airtight container, refrigerated.
JíCAMA, CARROT, AND RED CABBAGE SLAW WITH ANISE AND LIME
Categories Salad Vegetable Side No-Cook Picnic Thanksgiving Vegetarian Cinco de Mayo Lime Carrot Fall Healthy Vegan Anise Jícama Cabbage Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- In a dry heavy skillet toast anise seeds over moderate heat, shaking skillet occasionally, until fragrant, about 1 minute. Cool seeds and coarsely grind with a mortar and pestle or a cleaned electric coffee/spice grinder.
- Peel jícama and carrots and quarter jícama. Using a mandoline or other manual slicer, cut jícama and carrots into very thin slices, about 1/16 inch. Stack slices and cut into julienne strips. With a knife cut cabbage into very thin shreds. Vegetables may be prepared 1 day ahead and chilled separately in sealable plastic bags.
- Coarsely chop parsley. In a large bowl stir together anise, oil, lime juice, mustard, and salt. Add vegetables and parsley, tossing to coat, and season with salt and pepper. Slaw may be made 2 hours ahead and chilled, covered.
CABBAGE AND JICAMA SLAW
Categories Mayonnaise Cabbage Sour Cream Cilantro Lime Juice Green Onion/Scallion Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Separate stems and leaves from 1 bunch cilantro (you should have about 1/2 cup of each); coarsely chop leaves. Purée cilantro stems, 1/2 cup sour cream, 1 teaspoon finely grated lime zest, and 3 tablespoons fresh lime juice in a blender.
- Transfer cilantro mixture to a large bowl and whisk in 1/2 cup mayonnaise; season with salt and pepper. Toss in 1/4 very thinly sliced large head of green cabbage (about 5 cups), 1 julienned peeled small jicama (about 1 cup), 4 sliced scallions, and chopped cilantro leaves.
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).
SOUR ORANGE, RED CABBAGE AND JICAMA SLAW RECIPE
Provided by á-5623
Number Of Ingredients 10
Steps:
- Whisk together the orange juice, lime juice, honey and sugar in a large bowl. Add the jicama, onions, cabbage, carrots and cilantro and season with salt and pepper. Refrigerate for at least 1 hour before serving to allow flavors to meld.
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- Using a julienne vegetable peeler (see Tip) or a mandolin, pare the apple on four sides into thin julienne strips, stopping at the core and seeds.
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- Separate stems and leaves from cilantro (you should have about ½ cup of each); coarsely chop leaves. Purée cilantro stems, sour cream, lime zest, and lime juice in a blender.
- Transfer cilantro mixture to a large bowl and whisk in mayonnaise; season with salt and pepper. Toss in cabbage, jicama, scallions, and chopped cilantro leaves.
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From bonappetit.com
Servings 4Total Time 30 mins
- Whisk mayonnaise, 2 tablespoons lime juice, 1 1/2 teaspoons chipotles, and cumin in large bowl to blend. Sprinkle fish on both sides with salt and pepper. Measure 4 teaspoons chipotle mayonnaise and spread over flesh side of trout fillets. Whisk yogurt into remaining chipotle mayonnaise in bowl. Add cabbage, jicama, and 1/2 cup cilantro to chipotle dressing and toss to coat, adding more lime juice, if desired. Season slaw generously with salt and pepper.
- Heat large nonstick skillet over medium-high heat. Add trout, flesh side down, and cook until deep golden, 2 to 3 minutes. Turn fish fillets over and cook until just opaque in center, about 2 minutes. Place 1 fish fillet on each of 4 plates. Spoon slaw alongside; sprinkle slaw with pepitas, if desired. Sprinkle fish with 1 tablespoon cilantro and serve with lime wedges.
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