JICAMA-CARROT SLAW
Provided by Food Network Kitchen
Time 15m
Number Of Ingredients 0
Steps:
- Combine 3 tablespoons each lime juice and finely chopped dates or currants and 2 tablespoons vegetable oil in a large bowl; let stand 10 minutes. Cut 1 medium carrot and 1 pound peeled jicama into matchsticks. Add the vegetables to the date mixture, season with salt and toss to coat. Stir in some torn mint.
JICAMA, CARROT, AND GREEN APPLE SLAW
Flavorful take on an old bbq standby. Other seasonings can be added as well, depending on preference. I find that chili powder adds a nice kick. Serve right after tossing if you prefer a nice crunchy slaw or let marinade in the fridge for an hour before dishing up. Great with grilled veggies, Mexican style corn on the cob, and smoked chicken breast.
Provided by SerenaBloom
Categories Salad Coleslaw Recipes No Mayo
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Place the cabbage, jicama, radish, apple, carrot, pear, and cilantro into a mixing bowl. Sprinkle with olive oil, orange juice, lime juice, salt, and pepper. Toss until evenly blended and serve.
Nutrition Facts : Calories 97.7 calories, Carbohydrate 16.8 g, Fat 3.6 g, Fiber 5.3 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 63.9 mg, Sugar 9 g
CRUNCHY JICAMA, APPLE, AND CARROT SLAW WITH CREAMY ORANGE DRESSING
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
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.
JICAMA - APPLE SALAD
This recipe has such a nice crisp texture. Not overly sweet, would make a nice change of pace for coleslaw. I came up with this just experimenting. I think chopped walnuts would also be good in this.
Provided by Miss Annie in Indy
Categories Apple
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel jicama and cut into chunks.
- Wash apple, core and cut into chunks.
- Wash carrot, peel if needed, cut into chunks.
- Add above chunks to food processor and pulse until desired texture is reached (3-5 pulses should do it).
- Transfer to bowl and set aside.
- Combine remaining ingredients, whisk until smooth.
- Taste for desired seasoning, adjust accordingly.
- Pour over vegetable mixture and toss.
- May be served immediately or refrigerate and let flavors meld.
Nutrition Facts : Calories 122.8, Fat 3.9, SaturatedFat 0.6, Cholesterol 2.9, Sodium 83.6, Carbohydrate 22.4, Fiber 6.8, Sugar 10.4, Protein 1.1
JICAMA, CARROT, AND RADISH SLAW
Made with a crisp vegetables, this matchstick slaw makes a refreshing side dish for barbecues and backyard parties.
Categories jicama radish slaw summer slaw salad jicama salad summer salad recipe
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Using a paring knife, cut away the thin brown skin and the outer 1/8-inch of flesh from the jicama. Halve jicama horizontally. Place halves cut side down and cut into scant 1/4-inch-thick slices. Stack a few slices and cut into thin julienne strips.
- Combine jicama and remaining ingredients in a large salad bowl and toss until evenly dressed. Serve immediately or refrigerate up to 3 hours and serve chilled.
Nutrition Facts : Calories 98 calories
JICAMA AND CARROT SLAW
Two juices, pineapple and lime, are used for a dressing in this slaw.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Whisk together pineapple juice, lime juice, and oil. Add salt, pepper, and coriander.
- Slice off rough outer skin from jicama and peel carrots. Using a sharp knife, cut jicama and carrots into matchsticks, about 3 inches long, and 1/8 inch thick, or shred vegetables in a food processor. Combine jicama and carrots in a large bowl and add dressing. Toss well and adjust seasoning with more salt and pepper. Serve immediately.
CABBAGE AND JICAMA SLAW
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
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
JICAMA AND CARROT COLE SLAW
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large bowl, whisk orange juice, lime juice, oil, basil, zests and salt and pepper. Peel the jicama and carrots. Julienne the vegetables in even lengths and 1/8-inch thick. Add vegetables to juice and toss. Allow to sit for 4 hours. Toss and serve.
JíCAMA, CARROT, AND RED CABBAGE SLAW WITH ANISE AND LIME
Categories Salad Vegetable Side No-Cook Picnic Thanksgiving Vegetarian Cinco de Mayo Lime Carrot Fall Healthy Vegan Anise Jícama Cabbage Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- In a dry heavy skillet toast anise seeds over moderate heat, shaking skillet occasionally, until fragrant, about 1 minute. Cool seeds and coarsely grind with a mortar and pestle or a cleaned electric coffee/spice grinder.
- Peel jícama and carrots and quarter jícama. Using a mandoline or other manual slicer, cut jícama and carrots into very thin slices, about 1/16 inch. Stack slices and cut into julienne strips. With a knife cut cabbage into very thin shreds. Vegetables may be prepared 1 day ahead and chilled separately in sealable plastic bags.
- Coarsely chop parsley. In a large bowl stir together anise, oil, lime juice, mustard, and salt. Add vegetables and parsley, tossing to coat, and season with salt and pepper. Slaw may be made 2 hours ahead and chilled, covered.
JICAMA-APPLE SLAW
A crisp, crunchy, tangy slaw. Good to serve with barbeque, grilled chicken, or any summer-time menu!
Provided by ThreeGoodCooks
Categories Apple
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, whisk mayonnaise, vinegar, lemon juice, sugar, salt and pepper until blended.
- Using a julienne vegetable peeler or a mandolin, pare the apple on four sides into thin julienne strips, stopping when you reach the cores and seeds; add to dressing with red onion and toss.
- Cut the jicama and carrots in the same fashion with the julienne peeler, into long thin shreds. Add to bowl and gently toss to combine.
- Serve immediately, or refrigerate up to 6 hours.
Nutrition Facts : Calories 181, Fat 6.8, SaturatedFat 1, Cholesterol 5.1, Sodium 452.5, Carbohydrate 30.4, Fiber 8.4, Sugar 14.1, Protein 1.6
More about "jicama and carrot slaw food"
JICAMA & CARROT SLAW RECIPE WITH HONEY-LIME DRESSING ...
From cookincanuck.com
5/5 (3)Total Time 15 minsCategory SaladsCalories 54 per serving
- In a small bowl, whisk together the lime juice, honey or agave nectar, cumin and salt. Slowly whisk in the olive oil.
MANGO JICAMA SLAW {TRADER JOE'S COPYCAT ... - EATING BIRD FOOD
From eatingbirdfood.com
4.4/5 (20)Category SaladCuisine MexicanCalories 147 per serving
- Prep slaw ingredients and place your cabbage, jicama, mango and cilantro in a salad bowl. Toss to combine.
- Add all ingredients for the mango dressing into a blender and blend until smooth. The batch will make about 3/4 cup. Pour 1/2 cup over slaw mixture and toss to combine. Taste and add more dressing if needed.
- Store any remaining dressing in a sealed container in the fridge for up to 3 days. Leftover salad will also last 3 days in the fridge.
JICAMA SLAW RECIPE | MYRECIPES
From myrecipes.com
5/5 (5)Total Time 1 hrServings 6-8Calories 142 per serving
- At home: Combine oil, vinegar, lime juice, minced cilantro, salt, pepper, sugar, chili powder, and chile flakes in a small resealable plastic bag or container. Keep, chilled, up to 2 days.
- At campsite: Add dressing to vegetables, shake to combine well, and let sit 15 minutes, stirring 2 or 3 times. Serve garnished with cilantro, if you like.
SOUTHWEST JICAMA CARROT SLAW | TINA MARINACCIO
From tinamarinaccio.com
Servings 8Total Time 20 minsCategory SaladCalories 25 per serving
HEALTHY VEGAN JICAMA SLAW RECIPE - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
5/5 (24)Total Time 15 minsCategory SaladCalories 225 per serving
- Pour the dressing over the jicama slaw mixture and toss to coat well. Let sit at room temperature for 15 minutes before serving.
JICAMA & CARROT SLAW WITH LIME DRESSING - VEGANOSITY
From veganosity.com
Reviews 34Category Appetizer, Side DishCuisine AmericanTotal Time 25 mins
- Scorch the poblano peppers over an open flame (if you have a gas cooktop), or roast them in a 400° (204 °c) oven until the skins are black and blistered and the peppers have softened. Let cool.
- Toast the pepitas in a pan on medium heat for approximately 4 to 5 minutes or until they’re lightly browned. Shake frequently to avoid scorching. Sprinkle a pinch of sea salt on top and let cool.
- Shred the jicama and carrots in a food processor, use the shredding blade. If you don’t have a food processor, use a box shredder or slice into thin matchsticks with a knife.
- Scrape the blackened skin off of the peppers and remove the seeds. Slice into thin matchsticks and then slice the matchsticks into 2 inch (6 cm) long pieces.
JICAMA, CARROT AND APPLE SLAW WITH WALNUTS
From foodservicedirector.com
Estimated Reading Time 1 min
- 1. With mandoline, julienne the jicama, carrot and apple into matchstick-sized pieces. Or shred the ingredients in food processor fitted with coarse grating disk. Toss together in large bowl. 2. Cut radicchio in half; remove and discard core. With mandoline or thin slicing disk of food processor, cut into thin shreds or slices. 3. Transfer radicchio to bowl with jicama mixture. Add scallions, walnuts and tarragon; toss to combine. 4. In jar, combine canola oil, walnut oil, vinegar and salt for dressing; shake vigorously to blend. Or in small bowl, whisk together dressing ingredients until well blended. Pour dressing over jicama mixture and toss to coat evenly. 5. Refrigerate until ready to serve or pack. Garnish with cheese shavings. Photograph courtesy of California Walnuts
- 1. For lemon dashi, bring water to a boil in large saucepan. Meanwhile, combine remaining ingredients in a large heatproof bowl. When water reaches a boil, remove from heat and pour over ingredients in bowl. Let cool, then strain (discard solids). 2. To poach fingerlings, bring 5½ quarts water to a boil in large saucepan. Add potatoes; reduce heat to medium and simmer about 15 minutes until fork-tender. 3. Drain potatoes and add to strained lemon dashi in bowl. Let potatoes cool in dashi. Once cool, drain potatoes, reserving lemon dashi for glaze. 4. For dashi glaze, bring reserved lemon dashi and agar-agar to a boil. Pour into a metal container and let stand at room temperature for about 30 minutes until set. Blend and pass through a fine chinois. 5. To assemble, cut poached potatoes into ½-inch thick slices. Thread 12 slices on each of 10 skewers. Grill over high heat until slightly charred, about 8 minutes. Glaze with dashi glaze and garnish with scallion curls and bonito flakes. Se
- 1. For marinade, in large bowl, mix oil, lemon zest, lemon juice, rosemary, garlic and pepper. 2. Truss the leg of lamb with twine; season liberally with salt. Marinate lamb in marinade for at least 4 hours and preferably overnight. 3. Preheat smoker to 225 F. Smoke lamb for 4 to 6 hours. Start grill; heat plancha. 4. Meanwhile, for succotash, combine corn, squash, beans and tomatoes in large bowl. Add enough olive oil to coat; season with salt. Let marinate at room temperature or in the refrigerator. 5. For harissa puree, in blender, combine bell pepper, harissa spice, lemon juice, salt and oil; process until smooth. Adjust seasoning as necessary; set aside. 6. Remove lamb from smoker and place on grill; rotate to brown on all sides. Remove lamb from grill when all sides are crisp; let rest. 7. Place squash and beans on heated plancha. Season with salt, drizzle with oil. Flip; add corn and tomatoes. Stir vegetables; continue to heat on plancha until cooked. Sprinkle with basil; mix. R
- In large saucepan over medium-high heat, heat oil. When it shimmers, add shallots and cook, stirring occasionally, until golden brown, about 5 minutes. Stir in thyme and garlic; cook until fragrant. Stir in zucchini, salt and pepper; reduce heat to medium and cook, stirring occasionally, until zucchini is very soft, about 10 minutes. Add broth and simmer until zucchini is falling apart, about 20 minutes. Place half the zucchini mixture and half the walnuts in food processor; process until smooth, at least 2 minutes (use caution when blending hot liquids.) Transfer to medium bowl; repeat with remaining soup. Set bowl into a large bowl of ice water; set aside to cool, stirring occasionally until room temperature, about 20 to 30 minutes. Transfer soup to refrigerator and chill thoroughly, at least 1 hour. Meanwhile, blend or puree basil, yogurt and lemon juice together until smooth. (Soup can be made through this step up to 3 days ahead. Store soup and yogurt mixture separately in the ref
APPLE-JICAMA SLAW WITH CARROTS RECIPE - EATINGWELL
From eatingwell.com
4/5 (1)Total Time 30 minsCategory Healthy Mexican Salad RecipesCalories 111 per serving
- Heat a dry, heavy skillet, preferably cast iron, over medium heat. Add garlic, and roast, turning occasionally with tongs, until blackened in spots and soft, about 10 minutes. Peel, removing tough ends.
- Combine the roasted garlic, apple cider, oil, vinegar and mustard in a blender or food processor and process until smooth. Season with salt and pepper.
- Combine jicama, carrots and apple in a salad bowl. Add dressing and toss to coat. Taste and adjust seasonings.
JICAMA, CARROT AND APPLE SLAW WITH WALNUTS
From restaurantbusinessonline.com
Estimated Reading Time 1 min
- 1. With mandoline, julienne the jicama, carrot and apple into matchstick-sized pieces. Or shred the ingredients in food processor fitted with coarse grating disk. Toss together in large bowl. 2. Cut radicchio in half; remove and discard core. With mandoline or thin slicing disk of food processor, cut into thin shreds or slices. 3. Transfer radicchio to bowl with jicama mixture. Add scallions, walnuts and tarragon; toss to combine. 4. In jar, combine canola oil, walnut oil, vinegar and salt for dressing; shake vigorously to blend. Or in small bowl, whisk together dressing ingredients until well blended. Pour dressing over jicama mixture and toss to coat evenly. 5. Refrigerate until ready to serve or pack. Garnish with cheese shavings. Photograph courtesy of California Walnuts
- 1. For watermelon-raspberry puree, combine raspberries, watermelon, sugar, lime juice, ginger, cayenne and salt in blender container. Cover and blend until creamy. 2. Pour mixture into popsicle molds and insert wooden stick into center of each. Freeze overnight. 3. To serve portion into dessert plates or shallow rocks glasses. Photo courtesy of National Watermelon Promotion Board
- 1. For beer mustard, in medium bowl, combine the black and yellow mustard seeds with the vinegar and 1½ cups of dark beer. Cover and refrigerate overnight. 2. In medium saucepan, combine the remaining ½ cup dark beer with honey, dark brown sugar, salt, allspice and turmeric; over high heat, bring to a boil. Remove from heat, transfer to a blender and let cool. 3. Add ground mustard and the mustard seeds with their soaking liquid to the blender and puree. Transfer blended mustard to a glass jar. Cover and refrigerate overnight before serving. 4. For sauce, in large, wide heavy-bottom pot, add oil, onions, garlic and fennel. Caramelize over medium-high heat. Once vegetables are dark in color, add remaining sauce ingredients and simmer for 15 minutes. 5. Remove from heat; allow ingredients to cool a little. Puree and refrigerate until needed. Photograph courtesy of ASR Group
- 1. For fava puree, bring large pot of salted water to a boil. Shell fava beans; blanch in boiling water for approximately 30 seconds. Remove from water and submerge in ice bath for 2 minutes. Strain, then peel the outer casing of beans. 2. In food processor, combine peeled beans, lemon zest and juice and Parmesan cheese. Pulse, adding olive oil slowly until smooth yet grainy texture is achieved. Season with salt and pepper; set aside. 3. For squash blossoms, in large mixing bowl, combine ricotta cheese, pistachios, parsley, tarragon and chives. Season with salt and pepper. Place mixture in refrigerator to chill and firm. 4. Once cold, roll cheese into 12 quenelles. Slide quenelles deep inside squash blossoms. 5. To serve, prepare plates with fava puree and sprinkle with arugula leaves. Heat oil in large saute pan; flash fry blossoms for 20 seconds on each side. Plate 3 blossoms on each plate and drizzle with espelette or extra virgin olive oil. Photo courtesy of California Milk Advisor
CARROT JICAMA SALAD – STEPH GAUDREAU
From stephgaudreau.com
Reviews 7Category SaladCuisine Paleo, Veggies, Whole30Total Time 15 mins
- Combine the shredded carrots and jicama in a large bowl. Add the mayo, chipotle, hot sauce, cilantro, and lime juice. Stir until combined well.
JICAMA, CARROT AND APPLE SLAW - WHEAT FREE MOM
From wheatfreemom.com
JíCAMA SLAW WITH CARROTS AND RED PEPPERS - RECIPE ...
From finecooking.com
3.7/5 (3)Category Side DishesCuisine Latin AmericanCalories 120 per serving
JICAMA-PINEAPPLE SLAW WITH HONEY LIME VINAIGRETTE ...
From forageddish.com
Estimated Reading Time 4 mins
LENTIL TACOS W/CARROT-JICAMA SLAW | WHAT CAROLYN COOKS
From whatcarolyncooks.com
Estimated Reading Time 2 mins
CARROT AND JICAMA SALAD WITH LIME VINAIGRETTE | WILLIAMS ...
From williams-sonoma.com
Servings 6Total Time 21 mins
CARROT, MANGO, AND JICAMA SLAW RECIPE | MYRECIPES
From myrecipes.com
Servings 4Total Time 20 mins
JICAMA SLAW RECIPE - THE GRACIOUS WIFE
From thegraciouswife.com
5/5 (10)Category Side DishCuisine AmericanCalories 187 per serving
CRUNCHY JICAMA SLAW (1 BOWL!) - MINIMALIST BAKER RECIPES
From minimalistbaker.com
5/5 (13)Calories 59 per servingCategory Side Dish
JICAMA APPLE CARROT SLAW WITH CITRUS HONEY DRESSING ...
From michalhorowitz.com
Estimated Reading Time 2 mins
JICAMA CARROT SLAW - PRETTYFOOD
From prettyfood.com
Estimated Reading Time 50 secs
JICAMA SLAW RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Total Time 1 hr 15 minsCategory Healthy Mexican Salad RecipesCalories 75 per serving
CARROT & JICAMA SLAW - CAL-ORGANIC FARMS
From calorganicfarms.com
CARROT, MANGO, AND JICAMA SLAW RECIPE
From crecipe.com
JICAMA SALAD MEXICAN - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
RED CABBAGE JICAMA SLAW - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
RECIPES WITH JICAMA - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
JICAMA-CARROT SLAW RECIPE
From crecipe.com
JICAMA & CARROT SLAW WITH LIME DRESSING | RECIPE | JICAMA ...
From pinterest.ca
JICAMA AND CARROT SLAW - TFRECIPES.COM
From tfrecipes.com
RECIPES FOR JICAMA SLAW - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CARROT & JICAMA SLAW - GRIMMWAY FARMS
From grimmwaycarrots.com
CITRUS-SPIKED JICAMA AND CARROT SLAW - GLUTEN FREE RECIPES
From fooddiez.com
JICAMA CARROT - RECIPES | COOKS.COM
From cooks.com
JICAMA SLAW RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
CABBAGE AND JICAMA SLAW RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love