Refreshing Napa Cabbage Jicama Salad Recipes

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NAPA CABBAGE SALAD



Napa Cabbage Salad image

This is a yummy, crunchy cabbage salad with toasted ramen noodles and almond slivers. The bowl is always licked clean at potlucks!

Provided by Carol

Categories     Salad     Coleslaw Recipes     No Mayo

Time 30m

Yield 6

Number Of Ingredients 10

1 head napa cabbage
1 bunch minced green onions
⅓ cup butter
1 (3 ounce) package ramen noodles, broken
2 tablespoons sesame seeds
1 cup slivered almonds
¼ cup cider vinegar
¾ cup vegetable oil
½ cup white sugar
2 tablespoons soy sauce

Steps:

  • Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
  • Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
  • Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

Nutrition Facts : Calories 631.5 calories, Carbohydrate 39.8 g, Cholesterol 27.1 mg, Fat 51.3 g, Fiber 6.3 g, Protein 9.2 g, SaturatedFat 11.7 g, Sodium 652.5 mg, Sugar 21.9 g

REFRESHING NAPA CABBAGE & JICAMA SALAD



Refreshing Napa Cabbage & Jicama Salad image

Make and share this Refreshing Napa Cabbage & Jicama Salad recipe from Food.com.

Provided by Kona K

Categories     Apple

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 cups napa cabbage, shredded
2 cups jicama, shredded (I use a veggie peeler to get thin curls)
1 apple, cored and chopped (I recommend using Granny Smith apples)
1 small shallot, finely chopped
1/4 cup dried cranberries
1/4 cup pecans or 1/4 cup walnuts, chopped
2 teaspoons olive oil or 2 teaspoons walnut oil
2 tablespoons apple cider vinegar
2 tablespoons honey
salt and pepper, to taste

Steps:

  • Combine the napa cabbage, jicama, shallot, dried cranberries and nuts.
  • In a small bowl, combine the oil, vinegar and honey. Pour over the salad and toss lightly.
  • Add salt and freshly ground black pepper.
  • Chill for at least an hour before serving.

Nutrition Facts : Calories 157.6, Fat 7.4, SaturatedFat 0.8, Sodium 9.5, Carbohydrate 23.4, Fiber 5.7, Sugar 14.7, Protein 2

NAPA CABBAGE AND JICAMA SLAW



Napa Cabbage and Jicama Slaw image

Serve this flavorful cabbage-jicama slaw from Stanton Social and Beauty & Essex chef Chris Santos as a refreshing accompaniment to spicier dishes like his Baby Back Ribs.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 8

1 cup Kewpie
2 tablespoons Sambal Oelek paste
1/2 cup julienned napa cabbage
1/2 cup julienned red pepper
1/2 cup julienned yellow pepper
1/2 cup julienned carrot
1/2 cup julienned jicama
1/2 cup cilantro leaves

Steps:

  • In a large bowl, mix together Kewpi and Sambal paste until well combined. Add cabbage, both peppers, carrot, jicama, and cilantro leaves; toss to combine.

MANGO JíCAMA CHOPPED SALAD



Mango Jícama Chopped Salad image

Categories     Salad     Fruit     Leafy Green     No-Cook     Mango     Winter     Jícama     Cabbage     Gourmet

Yield Serves 8

Number Of Ingredients 13

For dressing:
1/4 cup fresh lime juice
2 tablespoons honey
1 tablespoon Sherry vinegar or red-wine vinegar
1 teaspoon minced garlic
1/4 cup olive oil
2 cups chopped peeled jícama (about 1 pound)
2 mangoes, pitted, peeled, and coarsely chopped
1/2 pound Napa cabbage, sliced crosswise (about 3 cups)
1 head romaine (1 1/2 pounds)
1/2 seedless cucumber, cut into 2- by 1/4-inch sticks
Accompaniment:
1 cup toasted salted pumpkin seeds

Steps:

  • Make dressing:
  • Whisk together juice, honey, vinegar, and garlic. Add oil in a slow stream, whisking until emulsified. Season with salt and pepper.
  • Make salad:
  • Toss together jícama, mangoes, cabbage, romaine, and cucumber with dressing to taste.
  • Serve salad sprinkled with pumpkin seeds.

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