Cucumber Jicama Slaw Food

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JICAMA SLAW



Jicama Slaw image

Provided by Guy Fieri

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

3 tablespoons lime juice
1/2 teaspoon red chili flakes
1/2 teaspoon chili powder
6 tablespoons rice wine vinegar
1 teaspoon sugar
6 tablespoons extra-virgin olive oil
1 teaspoon salt
1 teaspoon pepper
1 1/2 cups peeled, julienned jicama
1 cup, peeled, julienned carrots
1 cup shredded napa cabbage
1/2 cup thinly sliced red onion
1 cup julienned English cucumber
1/2 cup julienned red bell pepper
1 tablespoon cilantro, chopped

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.

ASIAN CUCUMBER & JICAMA SLAW RECIPE



Asian Cucumber & Jicama Slaw Recipe image

This is the slaw to beat all others! Fresh and flavorful, this cucumber and jicama slaw recipe, with an Asian flair, is great on its own or tucked inside of tacos.

Provided by Dara Michalski | Cookin' Canuck

Categories     Side Dishes

Time 15m

Number Of Ingredients 9

1/2 medium jicama (peeled & cut into matchsticks (about 2 cups))
1/2 English cucumber (cut into matchsticks (about 2 cups))
2 tbsp + 1 teaspoon rice vinegar
2 teaspoons sesame oil
2 teaspoons canola oil
1 teaspoon fresh lime juice
3/4 teaspoon agave nectar (or honey)
1/4 teaspoon red pepper flakes
1/8 teaspoon salt

Steps:

  • In a medium bowl, combine the jicama and cucumber. Toss with the dressing. Serve.

Nutrition Facts : ServingSize 0.5 Cup, Calories 40.4 kcal, Carbohydrate 4.7 g, Protein 0.5 g, Fat 2.3 g, SaturatedFat 0.2 g, Sodium 39.4 mg, Fiber 2 g, Sugar 1.3 g

CUCUMBER AND JICAMA SLAW



Cucumber and Jicama Slaw image

A chili-spiced slaw of julienned cucumber and jicama pairs well with pork tacos, fajitas, or grilled shrimp.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

1 English cucumber
1 small jicama
1 1/2 teaspoons honey
2 tablespoons fresh lime juice
Coarse salt
1/4 teaspoon chili powder, such as ancho or chipotle

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.

Nutrition Facts : Calories 51 g, Fiber 5 g, Protein 1 g

SUMMER CUCUMBER JICAMA SALAD



Summer Cucumber Jicama Salad image

This is a really great cucumber salad that's light and flavorful and makes a great starter! Tastes fine as it is, but can be salted and peppered to taste, if desired. Just remember to add all ingredients and mix before adding in the tomatoes, as they are extremely delicate and do not withstand stirring very well once they are cut.

Provided by jerecar

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 5

1 large cucumber
¼ jicama, peeled and cut into matchsticks
1 lemon, zested
½ lemon, juiced
12 ounces white cherry tomatoes, quartered

Steps:

  • Peel cucumber, alternating rows so that thin green strips of peel are left. Slice cucumber into thin rounds.
  • Stir cucumber, jicama, lemon zest, and lemon juice together in a bowl until salad is evenly mixed. Gently fold tomatoes into salad.

Nutrition Facts : Calories 46.2 calories, Carbohydrate 10.9 g, Fat 0.4 g, Fiber 3.5 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 10.9 mg, Sugar 2.1 g

JICAMA SLAW



Jicama Slaw image

Provided by Guy Fieri

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 14

3 tablespoons fresh lime juice
1/2 teaspoon red pepper flakes
1/2 teaspoon chili powder
6 tablespoons rice wine vinegar
1 teaspoon sugar
6 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 medium jicama, peeled and julienned (about 3 cups)
4 medium carrots, peeled and julienned (about 2 cups)
1/2 small Napa cabbage, shredded (about 2 cups)
1 small red onion, thinly sliced (about 1 cup)
1 English cucumber, julienned (about 2 cups)
1 red bell pepper, julienned (about 1 cup)
2 tablespoons chopped fresh cilantro

Steps:

  • In a small bowl, combine the lime juice, red pepper flakes, chili powder, vinegar, sugar and olive oil. Season with 1 teaspoon each salt and pepper and whisk to combine.
  • Combine the jicama, carrots, cabbage, red onion, cucumber, bell pepper and cilantro in a large bowl and toss.
  • Add the dressing to the vegetables. Let sit 15 minutes, stirring 2 or 3 times.

JíCAMA, CUCUMBER, AND CHILE SLAW



Jícama, Cucumber, and Chile Slaw image

Categories     Salad     Side     No-Cook     Vegetarian     Quick & Easy     Low Sodium     Cucumber     Summer     Gourmet     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Serves 2 as a side dish

Number Of Ingredients 7

1/2 English cucumber
a 1/4-pound piece jícama
2 medium carrots
2 1/2 tablespoons seasoned rice vinegar
3 tablespoons chopped fresh cilantro sprigs
1 tablespoon vegetable oil
1/4 teaspoon Asian chili paste, or to taste

Steps:

  • Seed cucumber and peel jícama. Cut cucumber, jícama, and carrots into 1 1/2-inch-long thin strips. Toss vegetables together with remaining ingredients and season with salt and pepper.

JICAMA SLAW



Jicama Slaw image

Also known as a "Mexican potato," jicama's flavor is often described as a cross between a potato and an apple -- it's the perfect crunchy, juicy addition to this slaw.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 5

1 1/2 pounds jicama (1 medium), julienned
1/2 small red onion, halved and thinly sliced
1/4 cup coarsely chopped fresh cilantro
2 to 3 tablespoons freshly squeezed lime juice (from 1 to 2 limes)
Coarse salt and ground pepper

Steps:

  • In a medium bowl, place jicama, onion, cilantro, and lime juice. Season with salt and pepper; toss gently to combine. Serve immediately, or cover and refrigerate, up to 6 hours.

Nutrition Facts : Calories 47 g, Fiber 5 g, Protein 1 g

WATERMELON, CUCUMBER, AND JíCAMA SALAD



Watermelon, Cucumber, and Jícama Salad image

Categories     Salad     Appetizer     No-Cook     Vegetarian     Quick & Easy     Lime     Watermelon     Mint     Basil     Cucumber     Summer     Vegan     Raw     Jícama     Cilantro     Gourmet

Yield Makes 6 servings

Number Of Ingredients 8

4 cups cubed (1/2 inch) seeded watermelon (from a 3-lb piece, rind discarded)
2 cups cubed (1/2 inch) peeled jicama (1 lb)
2 cups cubed (1/2 inch) peeled and seeded cucumber (1 1/2 lb)
1/2 cup fresh lime juice
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh basil
1 teaspoon salt

Steps:

  • Toss together all ingredients in a serving bowl. Serve immediately.

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