Rachael Ray Jicama Carrot Orange Chipotle Slaw Recipes

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HECK OF A JICAMA SALAD



Heck of a Jicama Salad image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 medium jicama root, peeled and sliced into thick matchsticks
1 teaspoon salt
2 teaspoons sugar
2 limes, juiced
2 hearts romaine, chopped
2 tablespoons chopped cilantro leaves, a handful of leaves, finely chopped
1/2 teaspoon ground cumin, eyeball it in the palm of your hand
3 tablespoons extra-virgin olive oil, eyeball it
Freshly ground black pepper

Steps:

  • Place jicama in a bowl, sprinkle with salt and sugar, and add the juice of 1 lime. Let jicama stand 15 minutes. While jicama softens, work on the rest of your meal.
  • Arrange romaine on a serving plate. Top romaine with jicama. Juice 1 lime into a small bowl, add cilantro and cumin. Whisk in extra-virgin olive oil in a slow stream. Pour dressing over salad and season with salt and pepper.

JICAMA-CARROT SLAW



Jicama-Carrot Slaw image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 0

Steps:

  • Combine 3 tablespoons each lime juice and finely chopped dates or currants and 2 tablespoons vegetable oil in a large bowl; let stand 10 minutes. Cut 1 medium carrot and 1 pound peeled jicama into matchsticks. Add the vegetables to the date mixture, season with salt and toss to coat. Stir in some torn mint.

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.

CITRUS SLAW



Citrus Slaw image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 11m

Yield 6 servings

Number Of Ingredients 7

1/4 cup orange marmalade
1 lemon, juiced
1 lime, juiced
2 to 3 teaspoons hot sauce
1/4 to 1/3 cup extra-virgin olive oil
1 pound sack shredded slaw salad mix
Salt and freshly ground black pepper

Steps:

  • Remove metal top from jar and loosen the marmalade up in microwave 15 seconds. Spoon loosened marmalade into a bowl then whisk in lemon and lime juice, hot sauce and olive oil. Toss slaw salad with dressing and season with salt and pepper.

CRUNCHY JICAMA, APPLE, AND CARROT SLAW WITH CREAMY ORANGE DRESSING



Crunchy Jicama, Apple, and Carrot Slaw with Creamy Orange Dressing image

This special Crunchy Jicama, Apple, and Carrot Slaw with Creamy Orange Dressing adds unexpected crunch and bright citrus flavor to barbecue main course dishes.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

1 cup mayonnaise
1/2 cup sour cream
1/4 cup freshly squeezed orange juice
2 tablespoons cider vinegar
1 tablespoon fresh basil, minced
Coarse salt and freshly ground pepper
2 Granny Smith apples
1 jicama (about 1 pound), peeled
2 carrots
1/2 head small green cabbage, finely shredded

Steps:

  • In a small bowl, whisk together mayonnaise, sour cream, orange juice, vinegar, and basil; season with salt and pepper. Refrigerate, covered, until ready to use.
  • Slice the apples, jicama, and carrots on the thinnest setting of a mandoline or with a sharp knife, then cut slices into julienne, about 2 inches long.
  • In a large bowl, toss julienned apples, jicama, carrots, and cabbage with the mayonnaise mixture. Cover with plastic wrap, and refrigerate until ready to serve.

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.

CARROT, JICAMA, AND RED CABBAGE SLAW



Carrot, Jicama, and Red Cabbage Slaw image

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

2 teaspoons whole anise seeds
2 cups julienned red cabbage
1 cup julienned carrots
1 cup julienned jicama
1 large jalapeno, thinly sliced crosswise
3 tablespoons freshly squeezed lime juice
1 scant teaspoon coarse salt
1 teaspoon sugar
1/3 cup chopped cilantro
1 tablespoon chopped fresh mint

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.

RACHAEL RAY JICAMA, CARROT ORANGE-CHIPOTLE SLAW



Rachael Ray Jicama, Carrot Orange-Chipotle Slaw image

Make and share this Rachael Ray Jicama, Carrot Orange-Chipotle Slaw recipe from Food.com.

Provided by trixie42

Categories     Vegetable

Time 8m

Yield 6 serving(s)

Number Of Ingredients 8

1/4 cup orange marmalade
1 orange, zested and juiced
2 tablespoons adobo sauce, from canned chipotle in adobo
1/3 cup white wine vinegar
1/3 cup canola oil
1 lb jicama, peeled
2 cups carrots, shredded
1/4 cup cilantro leaf, freshly chopped

Steps:

  • Whisk the marmalade with orange juice, chipotle sauce, vinegar and oil. Cut the jicama into pieces to fit in the feeder of a food processor. Place shredder attachment blade in bowl and shred the jicama. Toss jicama and carrots with dressing and cilantro.

Nutrition Facts : Calories 194, Fat 12.3, SaturatedFat 0.9, Sodium 36.1, Carbohydrate 21.6, Fiber 5.4, Sugar 13.1, Protein 1.1

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