Trout With Red Cabbage Jicama And Chipotle Slaw Recipes

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JICAMA AND RED CABBAGE SLAW



Jicama and Red Cabbage Slaw image

Provided by Trisha Yearwood

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

1/4 cup fresh lime juice
1 tablespoon Mexican crema or sour cream
Kosher salt
1/2 teaspoon ground cumin
3 scallions, chopped
1 small clove garlic, minced
1/4 cup chopped fresh cilantro
1/2 medium red cabbage, thinly sliced
1/2 medium jicama, peeled and cut into matchsticks

Steps:

  • Whisk the lime juice, crema and 1/2 teaspoon salt together in a large bowl. Add the cumin, scallions and garlic and let stand 5 minutes. Add the cilantro, cabbage and jicama and toss to coat. Let stand for 15 minutes, tossing occasionally. Serve immediately or refrigerate up to 1 day (the cabbage will release its color and turn the slaw pink over time).

RED CABBAGE SLAW WITH A TWIST



Red Cabbage Slaw with a Twist image

Having discovered the wonderful qualities of fresh ginger, I tried to create a colorful winter salad with a surprising mix of flavor.

Provided by Lynn Pennec

Categories     Salad     Coleslaw Recipes     With Mayo

Time 20m

Yield 6

Number Of Ingredients 12

3 cups thinly sliced red cabbage
¾ cup diced red bell pepper
2 shallots, diced
1 (1 inch) piece fresh ginger, peeled and minced
10 leaves fresh basil, snipped
¼ cup mayonnaise
1 lemon, juiced
2 tablespoons olive oil
1 ½ teaspoons wasabi paste
freshly ground multi-colored peppercorns to taste
¼ cup toasted pine nuts
2 tablespoons salted sunflower kernels

Steps:

  • Combine cabbage, red bell pepper, shallots, ginger, and basil in a large bowl. Whisk mayonnaise, lemon juice, olive oil, wasabi paste, and ground pepper in another bowl; stir into cabbage mixture. Top with pine nuts and sunflower kernels.

Nutrition Facts : Calories 192.5 calories, Carbohydrate 11.2 g, Cholesterol 3.5 mg, Fat 16.4 g, Fiber 2.7 g, Protein 3.4 g, SaturatedFat 2.3 g, Sodium 91.9 mg, Sugar 3 g

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

TROUT WITH RED CABBAGE, JICAMA, AND CHIPOTLE SLAW



Trout with Red Cabbage, Jicama, and Chipotle Slaw image

Provided by Bon Appétit Test Kitchen

Categories     Quick & Easy     Low Cal     High Fiber     Dinner     Trout     Healthy     Cabbage     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1/3 cup mayonnaise
2 tablespoons (or more) fresh lime juice plus lime wedges (for serving)
1 1/2 teaspoons (or more) minced canned chipotle chiles in adobo
1 1/4 teaspoons ground cumin
4 boneless trout fillets with skin
2 tablespoons plain nonfat yogurt
1 8-ounce package thinly sliced red cabbage (about 4 cups)
2 cups matchstick-size strips peeled jicama
1/2 cup (packed) plus 1 tablespoon chopped fresh cilantro
1/4 cup unsalted natural pepitas (pumpkin seeds; optional)

Steps:

  • Whisk mayonnaise, 2 tablespoons lime juice, 1 1/2 teaspoons chipotles, and cumin in large bowl to blend. Sprinkle fish on both sides with salt and pepper. Measure 4 teaspoons chipotle mayonnaise and spread over flesh side of trout fillets. Whisk yogurt into remaining chipotle mayonnaise in bowl. Add cabbage, jicama, and 1/2 cup cilantro to chipotle dressing and toss to coat, adding more lime juice, if desired. Season slaw generously with salt and pepper.
  • Heat large nonstick skillet over medium-high heat. Add trout, flesh side down, and cook until deep golden, 2 to 3 minutes. Turn fish fillets over and cook until just opaque in center, about 2 minutes. Place 1 fish fillet on each of 4 plates. Spoon slaw alongside; sprinkle slaw with pepitas, if desired. Sprinkle fish with 1 tablespoon cilantro and serve with lime wedges.

CABBAGE AND JICAMA SLAW



Cabbage and Jicama Slaw image

Categories     Mayonnaise     Cabbage     Sour Cream     Cilantro     Lime Juice     Green Onion/Scallion     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

1 bunch cilantro (stems and leaves separated. You should have about 1/2 cup of each); coarsely chop leaves
1/2 cup sour cream
1 teaspoon finely grated lime zest
3 tablespoons fresh lime juice
1/2 cup mayonnaise
Salt
Freshly ground pepper
1 large head of green cabbage, very thinly sliced (about 5 cups)
1 julienned peeled small jicama (about 1 cup)
4 sliced scallions

Steps:

  • Separate stems and leaves from 1 bunch cilantro (you should have about 1/2 cup of each); coarsely chop leaves. Purée cilantro stems, 1/2 cup sour cream, 1 teaspoon finely grated lime zest, and 3 tablespoons fresh lime juice in a blender.
  • Transfer cilantro mixture to a large bowl and whisk in 1/2 cup mayonnaise; season with salt and pepper. Toss in 1/4 very thinly sliced large head of green cabbage (about 5 cups), 1 julienned peeled small jicama (about 1 cup), 4 sliced scallions, and chopped cilantro leaves.

JICAMA CILANTRO RED CABBAGE SLAW



Jicama Cilantro Red Cabbage Slaw image

This is a festive salad with crunch and vibrant flavor. (hee-cah-mah) a member of the morning glory family that comes from Mexico and South America. A cousin of the sweet potato

Provided by Rita1652

Categories     Salad Dressings

Time 20m

Yield 10 serving(s)

Number Of Ingredients 14

1/3 cup canola oil or 1/3 cup olive oil
1 lime, juice of
1/4 cup white vinegar or 1/4 cup apple cider vinegar
1 tablespoon honey
salt and pepper
cayenne
1 jicama, cut in matchsticks about 3 cups (medium-size jicamas with smooth, unblemished skin)
3 cups shredded red cabbage
2 cups bell peppers (red, green, yellow, and orange)
1/2 cup red onion, diced
2 -4 garlic cloves, minced
1/2 cup cilantro, minced
2 tablespoons basil, minced
2 tablespoons mint, minced

Steps:

  • Whisk dressing in a large bowl.
  • Add the salad ingredients mixing to combine all. season to taste.
  • Chill for a couple hours to over night for flavors to meld.

Nutrition Facts : Calories 115.3, Fat 7.4, SaturatedFat 0.6, Sodium 10.8, Carbohydrate 12, Fiber 4.5, Sugar 4.9, Protein 1.2

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.

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  • Whisk mayonnaise, 2 tablespoons lime juice, 1 1/2 teaspoons chipotles, and cumin in large bowl to blend. Sprinkle fish on both sides with salt and pepper. Measure 4 teaspoons chipotle mayonnaise and spread over flesh side of trout fillets. Whisk yogurt into remaining chipotle mayonnaise in bowl. Add cabbage, jicama, and 1/2 cup cilantro to chipotle dressing and toss to coat, adding more lime juice, if desired. Season slaw generously with salt and pepper.
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