Kicked Up Jicama Slaw Recipes

QUICK JICAMA SLAW

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.

WHITE BALSAMIC-JICAMA SLAW

Steps:

• To Make the Salad:
• Trim off the cabbage's root end, thinly slice crosswise, then chop into pieces that can be easily picked up with a fork. Combine the cabbage, carrots, jicama, green onions, apples, and dried currants in a large bowl.
• To Make the Dressing:
• Vigorously whisk together the garlic, lime juice, honey, oil, mustard, balsamic vinegar, and mayonnaise in a medium bowl until the dressing is thoroughly combined. Whisk in the fennel seeds and pour the dressing over the cabbage mixture. Stir until the dressing evenly covers the slaw. The slaw will be a little soupy, which is just the way I like it. Cover and refrigerate for at least 1 hour or until ready to serve.
• Tip
• Instead of by hand, you can mix the dressing in a food processor fitted with the metal blade, which will save you the hassle of chopping up garlic (you add it whole). You cannot, however, escape the slight hassle of peeling off the papery skin and slicing off the tips of each clove.
• Variation
• For those who plan to wear their summer shorts short, you can lighten the dressing: for the 1 cup mayonnaise, substitute 1/4 cup reduced-fat mayonnaise plus 3/4 cup nonfat or low-fat yogurt.

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:

• In a small serving bowl, combine the cilantro, sour cream, mayonnaise, salt and pepper. Stir in the jicama, carrot and red pepper. Cover and refrigerate until serving. Stir before serving.

JICAMA SLAW

Steps:

• Combine jicama, orange sections, lemon sections, juice, cabbage, carrots, scallions, 1 tablespoon honey and pinch of cayenne and mix together with hands to assure distribution of honey. Taste and adjust if too acidic with remaining 1/2 tablespoon honey.

KICKED-UP JICAMA SLAW

Steps:

• Place jicama, cabbage, carrots and scallions in large bowl.
• Whisk together the lime juice, vinegar, honey, chili paste and oil.
• Season with salt and pepper to taste.
• Fold in cilantro.
• Allow to sit for 15 minutes before serving.

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 SLAW

Steps:

• Combine all ingredients in a large mixing bowl and toss well. Cover and set aside until serving.

JICAMA MANGO SLAW WITH GINGER

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.

JíCAMA SLAW

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.