Crunchy Jicama Apple And Carrot Slaw With Creamy Orange Dressing Food

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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.

SWEET AND CRUNCHY JICAMA SALAD



Sweet and Crunchy Jicama Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

3 tablespoons fresh lemon juice
3 tablespoons olive oil
2 tablespoons chopped fresh Italian parsley
1 tablespoon honey, such as wildflower
1 teaspoon kosher salt
1 large jicama (1 to 1 1/2 pounds), peeled and cut into thin matchsticks
1 large carrot, peeled and cut into thin matchsticks
1 Honeycrisp apple, cut into thin matchsticks
1/4 cup toasted sesame seeds

Steps:

  • In a large bowl, whisk together the lemon juice, olive oil, parsley, honey and salt. Add the jicama, carrots, apple and sesame seeds. Toss well to coat everything in the dressing. Let the salad sit for 30 minutes at room temperature to allow the flavors to combine and the vegetables to soften slightly.

APPLE JICAMA COLESLAW



Apple Jicama Coleslaw image

This crispy, crunchy, and extremely refreshing coleslaw recipe features an under-utilized vegetable found in almost every large American grocery store's produce section. I'm talking about jicama.

Provided by Chef John

Categories     Salad     Coleslaw Recipes     With Mayo

Time 20m

Yield 4

Number Of Ingredients 10

½ small head green cabbage, cored and thinly sliced
½ jicama, sliced into matchsticks
1 large sweet apple (such as Fuji), sliced into matchsticks
½ cup mayonnaise
¼ cup pineapple juice
1 teaspoon white sugar
hot sauce to taste
salt and freshly ground black pepper to taste
¼ bunch chopped fresh cilantro
⅓ ounce toasted corn bits (such as CornNuts ®), crushed

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.

Nutrition Facts : Calories 302.2 calories, Carbohydrate 25.6 g, Cholesterol 10.4 mg, Fat 22.5 g, Fiber 7.8 g, Protein 2.5 g, SaturatedFat 3.4 g, Sodium 206.4 mg, Sugar 12.8 g

QUICK JICAMA SLAW



Quick Jicama Slaw image

This jicama slaw has an awesome blend of flavors and textures. The apple adds some nice sweetness and the dressing has just the right amount of flavor with a tiny bit of heat.

Provided by WorldWideDeb

Categories     Salad     Coleslaw Recipes     No Mayo

Time 25m

Yield 8

Number Of Ingredients 14

½ small head red cabbage, cored and thinly sliced
2 sweet apples, cut into matchsticks
1 small jicama, peeled and cut into matchsticks
1 cup matchstick-cut carrots
½ cup diced red onion
6 tablespoons olive oil
3 tablespoons rice vinegar
3 tablespoons fresh lime juice
¼ bunch fresh cilantro, chopped
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon red pepper flakes
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper

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.

Nutrition Facts : Calories 151.3 calories, Carbohydrate 15.2 g, Fat 10.4 g, Fiber 4.6 g, Protein 1.3 g, SaturatedFat 1.4 g, Sodium 169.8 mg, Sugar 7.6 g

JICAMA, CARROT ORANGE-CHIPOTLE SLAW



Jicama, Carrot Orange-Chipotle Slaw image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 8m

Yield 6 servings

Number Of Ingredients 8

1/4 cup orange marmalade
1 orange, zested and juiced
2 tablespoons adobo sauce from canned chipotle in adobo (pop the chipotles in plastic baggie and freeze for later use)
1/3 cup white wine vinegar
1/3 cup canola oil
1 pound jicama root, peeled
2 cups shredded carrots
1/4 cup freshly chopped cilantro leaves

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.

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