Mexican Style Jicama Cole Slaw Recipes

JICAMA COLE SLAW

Steps:

• Preheat the oven to 350 degrees F. Spread the candied pecans on a small baking sheet and toast in the oven for 5 minutes. Set aside.
• Combine the yogurt, cilantro, mayonnaise, lemon juice and agave sweetener in a medium mixing bowl. Whisk until evenly incorporated. Season with salt and pepper.
• Combine the yogurt dressing with the jicama, apples and cucumbers. Toss and make sure everything is evenly dressed. Add the pecans and toss to combine. Taste for seasoning and add salt and pepper if needed. Serve immediately or at room temperature.

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.

APPLE JICAMA COLESLAW

Steps:

• Place cabbage, jicama, and apple in a large bowl and toss to combine.
• Whisk mayonnaise, pineapple juice, sugar, hot sauce, salt, and pepper in a bowl until mixture is smooth and fluffy, 1 to 2 minutes.
• Pour mayonnaise mixture over cabbage, jicama, and apple; toss to combine. Let sit for 5 minutes.
• Mix in cilantro and toss again.
• Garnish with toasted corn bits and serve immediately.

CABBAGE AND JICAMA SLAW

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.

MEXICAN STYLE JICAMA COLE SLAW

Steps:

• Blend all dressing ingredients in a food processor.
• Pour over vegetables and mix well.

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 COLESLAW

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.

JíCAMA, CUCUMBER, AND CHILE SLAW

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.