Cabbage And Jicama Slaw Food

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.

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.

JICAMA AND RED CABBAGE SLAW

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).

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.

CABBAGE AND JICAMA SLAW

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.

CUCUMBER AND JICAMA SLAW

Steps:

• Cut English cucumber into 3-inch lengths, then thinly slice lengthwise, avoiding center. Cut slices into matchsticks. Peel jicama and thinly slice. Working with several slices at a time, stack and cut lengthwise into matchsticks. In a bowl, toss jicama, cucumber, honey, and fresh lime juice until combined. Season with salt and chili powder.

CABBAGE AND JICAMA SLAW

Steps:

• Combine first 3 ingredients in a large bowl.
• Combine vinegar, salt, pepper, and yogurt in a small bowl; stir well.
• Pour yogurt mixture over cabbage mixture; toss gently to coat. Cover and chill.

JICAMA CILANTRO RED CABBAGE SLAW

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.

TROUT WITH RED CABBAGE, JICAMA, AND CHIPOTLE SLAW

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.

NAPA CABBAGE AND JICAMA SLAW

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.