Jicama Chayote Slaw Recipes

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QUICK JICAMA SLAW



Quick Jicama Slaw image

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

½ small head red cabbage, cored and thinly sliced
2 sweet apples, cut into matchsticks
1 small jicama, peeled and cut into matchsticks
1 cup matchstick-cut carrots
½ cup diced red onion
6 tablespoons olive oil
3 tablespoons rice vinegar
3 tablespoons fresh lime juice
¼ bunch fresh cilantro, chopped
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon red pepper flakes
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper

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

CHAYOTE SLAW WITH AVOCADO AND CILANTRO DRESSING



Chayote Slaw with Avocado and Cilantro Dressing image

Provided by Valerie Bertinelli

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

3 cups julienned peeled chayote (about 1 pound chayote)
2 cups shredded red cabbage (about 1/4 of a small cabbage)
2 cups julienned carrots
1 cup julienned jicama (about 1/4 of a jicama)
1/2 cup thinly sliced scallions (4 to 5 scallions), 1 tablespoon reserved for garnish
1 teaspoon ground cumin
1 teaspoon ground coriander
Kosher salt
3/4 cup crema or sour cream
1/2 cup freshly squeezed orange juice (from 2 to 3 navel oranges)
1/4 cup fresh cilantro, stems and leaves
2 tablespoons lime juice (about 1 lime)
1 tablespoon light agave or honey
1 1/2 teaspoons chipotle hot sauce
1/2 teaspoon minced garlic (about 1 small clove)
1 small or 1/2 ripe large avocado, cut into cubes (about 3/4 cup cubed avocado)
1/2 large jalapeno, stemmed, seeded and minced (about 2 tablespoons minced)

Steps:

  • In a large bowl, toss together the chayote, cabbage, carrots, jicama, scallions, cumin, coriander and 2 teaspoons salt. Let the flavors combine while you make the dressing for the slaw.
  • To a food processor, add the crema, orange juice, cilantro, lime juice, agave, hot sauce, garlic, avocado and jalapeno. Process until completely smooth; season with salt. Refrigerate in an airtight container until ready to serve; the dressing can be made 1 day in advance.
  • When ready to serve, toss the dressing with the vegetables. Garnish with the reserved scallions and serve immediately.

CHAYOTE-JICAMA SALAD



Chayote-Jicama Salad image

Jicama is a slightly sweet root vegetable enjoyed raw or cooked in a variety of Mexican dishes. Toss it thinly sliced with jicama, carrots and this easy jalapeno lime dressing for a zippy summer salad.

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 7

1/3 cup fresh lime juice
1 tablespoon vegetable oil
1/2 to 1 red jalapeno, thinly sliced, seeds removed
Kosher salt
2 medium chayotes (Mexican squash)
1/2 small jicama
5 medium carrots

Steps:

  • Whisk the lime juice, vegetable oil, jalapeno and 1/2 teaspoon salt in a medium bowl. Peel and slice the chayotes into thin wedges. Peel the jicama; thinly slice lengthwise, then thinly slice crosswise into strips. Thinly slice the carrots. Toss the vegetables with the dressing and season with salt. Cover and refrigerate up to 4 hours. Photograph by Anna Williams

CABBAGE AND JICAMA SLAW



Cabbage and Jicama Slaw image

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

1 pound shredded cabbage
1 jicama, peeled and shredded
2 large carrots, peeled and shredded
4 stalks green onions, white and light green parts only, thinly sliced
1 medium jalapeno pepper, seeded and minced
6 tablespoons light mayonnaise
¼ cup lime juice
½ teaspoon kosher salt, or to taste

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

JICAMA SLAW



Jicama Slaw image

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

1 1/2 pounds jicama (1 medium), julienned
1/2 small red onion, halved and thinly sliced
1/4 cup coarsely chopped fresh cilantro
2 to 3 tablespoons freshly squeezed lime juice (from 1 to 2 limes)
Coarse salt and ground pepper

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

JICAMA CITRUS SLAW



Jicama Citrus Slaw image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 10m

Yield 4 cups

Number Of Ingredients 6

1/3 cup mayonnaise
2 tablespoons cider vinegar
1 (11-ounce) can mandarin oranges, drained and liquid reserved
2 cups shredded jicama
2 cups shredded red cabbage
Salt and freshly ground black pepper

Steps:

  • In a large bowl, combine mayonnaise, vinegar and 2 tablespoons liquid from mandarin orange can. Add jicama, red cabbage and mandarin oranges. Toss to combine. Season, to taste, with salt and pepper.

CHAYOTE SQUASH AND JICAMA SLAW



Chayote Squash and Jicama Slaw image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

6 chayotes, sliced, grilled, and julienned
4 red peppers, julienned
2 red onions, julienned
2 large jicama, julienned
2 to 3 ounces mizuna or other bitter lettuce
3 ounces Orange Cilantro Dressing, recipe follows
6 oranges, halved and grilled
1 teaspoon minced fresh ginger
1 teaspoon minced shallot
2 teaspoons balsamic vinegar
1 tablespoon rice wine vinegar
1 tablespoon chopped cilantro
Salt and pepper

Steps:

  • Toss all the ingredients with the Orange Cilantro Dressing and serve.
  • Juice the oranges through a strainer. Place about 1/2 cup of orange juice in a blender; add the ginger and shallot. Puree. After ginger and shallot are blended add the rest of the orange juice and blend again. Add the balsamic vinegar and rice wine vinegar. Taste and adjust the seasoning. Finish with cilantro just before you are ready to serve.

FISH TACOS WITH RAMEN AND CHAYOTE SLAW



Fish Tacos with Ramen and Chayote Slaw image

Broken ramen noodles add extra crunch to a flavor-packed slaw that's the perfect topper for tender fish tacos. Chayote is a type of squash. If you can't find it, substitute zucchini or any other variety of summer squash.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 20

1 pound mahi-mahi or other skinless firm white fish fillets, cut into 1-inch chunks
2 teaspoons chili powder
1 teaspoon ground cumin
Zest and juice of 1 lime
1/4 cup vegetable oil
Kosher salt and freshly ground black pepper
8 small flour tortillas, charred
1 avocado, diced
1/2 cup cilantro leaves
One 3-ounce package instant dried ramen noodles, seasoning packet discarded
2 cups finely shredded cabbage or coleslaw mix
1 small chayote squash, peeled and cut into thin strips
3 scallions, thinly sliced
1/2 cup frozen shelled edamame, thawed
1/2 cup diced fresh mango
1/2 cup thinly sliced radishes
Juice of 2 limes
1 tablespoon honey
Kosher salt and freshly ground black pepper
1/4 cup vegetable oil

Steps:

  • For the fish: Toss the mahi-mahi with the chili powder, cumin, lime zest and juice, 2 tablespoons vegetable oil, 1/2 teaspoon salt and some pepper in a large bowl. Let marinate at room temperature for 15 minutes while you prepare the slaw.
  • For the slaw: Crumble the ramen noodles into a large bowl. Add the cabbage, chayote, scallions, edamame, mango and radishes and toss to combine. Whisk the lime juice and honey together in a small bowl with 1 teaspoon salt and some pepper. Whisk in the vegetable oil and pour the dressing over the slaw. Toss well.
  • To cook the fish, heat a large nonstick skillet over medium-high heat. Add the remaining 2 tablespoons oil, then add the fish and cook, tossing once or twice, until browned and just cooked through, 3 to 4 minutes. Serve the fish hot in the tortillas, topped with the slaw, avocado and cilantro. Serve any additional slaw on the side.

JICAMA COLESLAW



Jicama Coleslaw image

Provided by Molly O'Neill

Categories     salads and dressings

Time 10m

Yield Six to eight servings

Number Of Ingredients 12

2 cups shredded radicchio or red cabbage
1/2 cup grated carrots
1 small onion grated
1 medium-size jicama, peeled and julienned
1 red bell pepper, stemmed, cored, deribbed and julienned
1 yellow bell pepper, stemmed, cored, deribbed and julienned
1 jalapeno chili, seeded and minced
1/2 cup mayonnaise
1 tablespoon honey
1 tablespoon raspberry vinegar
1 tablespoon fresh lemon juice
Salt and freshly ground pepper to taste

Steps:

  • In a large bowl, combine the radicchio or cabbage, carrots, onion, jicama, bell peppers and jalapeno. In a small bowl, whisk together the mayonnaise, honey, vinegar, lemon juice, salt and pepper. Add the salad and toss to coat well. Refrigerate until ready to serve.

Nutrition Facts : @context http, Calories 166, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 422 milligrams, Sugar 6 grams

JíCAMA SLAW



Jícama Slaw image

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

1 medium red onion, finely chopped (3/4 cup)
1 1/4 teaspoons salt
2 1/2 tablespoons fresh lime juice
1/3 cup extra-virgin olive oil
1 teaspoon sugar
1/4 teaspoon black pepper
2 1/2 pound jicama, peeled and cut into julienne strips (9 to 10 cups)
1/3 cup finely chopped fresh cilantro

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.

CHAYOTE SLAW



Chayote Slaw image

Categories     Salad     Pepper     Vegetable     Side     Sauté     Quick & Easy     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

1 poblano chili*
1 red bell pepper
1 yellow bell pepper
1 tablespoon plus 1/2 cup olive oil
4 cups matchstick-size strips pitted chayote** (from 3 medium)
1/3 cup Sherry wine vinegar
2 teaspoons Latin Spice Mix
2 teaspoons chopped fresh cilantro

Steps:

  • Char chili and bell peppers over gas flame or in broiler until blackened on all sides. Enclose in plastic bag 10 minutes. Peel, seed and cut chili and peppers into matchstick-size strips.
  • Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chayote and sauté; just until crisp-tender, about 1 minute. Cool completely. Combine Sherry wine vinegar and 2 teaspoons Latin Spice Mix in medium bowl. Gradually whisk in 1/2 cup olive oil. Mix in fresh cilantro. Season vinaigrette to taste with salt and pepper.
  • Combine chayote, chili and peppers in bowl. Toss with enough vinaigrette to coat. Season with salt and pepper. (Can be made 1 day ahead. Cover; refrigerate.)
  • *A fresh green chili, often called a pasilla, available at Latin American markets and some supermarkets.
  • **A squash-like, pear-shaped fruit similar in flavor to cucumber and often prepared like squash; available at Latin American markets and some supermarkets.

JICAMA AND CARROT SLAW



Jicama and Carrot Slaw image

Two juices, pineapple and lime, are used for a dressing in this slaw.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

1 1/4 cups pineapple juice
1/2 cup fresh lime juice
1/2 cup olive oil
Salt and freshly ground pepper, to taste
1 teaspoon ground coriander
4 pounds jicama (about 2 large)
3 pounds carrots

Steps:

  • Whisk together pineapple juice, lime juice, and oil. Add salt, pepper, and coriander.
  • 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.

JICAMA MANGO SLAW WITH GINGER



Jicama Mango Slaw with Ginger image

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

1 jicama, peeled and cut into matchsticks
1 mango, peeled and thinly sliced
1 cucumber, peeled and cut into matchsticks
¼ cup chopped cilantro, or to taste
1 tablespoon lime juice, or to taste
1 slice fresh ginger root, minced
½ teaspoon cayenne pepper, or to taste

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

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