Jicama And Pomegranate Slaw Food
JICAMA-ORANGE SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Peel and segment the oranges with a paring knife (see page 52). Squeeze the empty membranes over a large bowl to release the juices.
- Whisk the chili powder, salt and pepper to taste, the olive oil and lime juice into the orange juice. Toss in the orange segments and jicama. Before serving, add the scallions, cilantro and pomegranate seeds.
QUICK JICAMA SLAW
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
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 SLAW
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
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
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 POMEGRANATE SLAW
This fresh slaw is refreshing, tart, crunchy, and wonderful served alongside grilled chicken.
Provided by Magdalena Wszelaki
Categories HarperCollins HarperCollins Side Salad Jícama Pomegranate Lime Juice Cilantro Mint Vegetarian Vegan Wheat/Gluten-Free
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Place the jicama, pomegranate seeds, onion, cilantro, and mint in a large salad bowl.
- In a small bowl make the dressing by whisking together the olive oil, lime juice, pomegranate molasses, and salt.
- Pour the dressing over the salad and toss until the jicama is well coated. Chill for 20 minutes before serving.
JICAMA -POMEGRANATE SALAD
This recipe comes from my Mom. Jicama belongs to the legume or bean family (Fabaceae). It is a popular dietary staple in Latin America and widely grown in Mexico and Central America. Jicama looks similar to a turnip or a large radish, and it can be used as an alternative to the water chestnut. Raw jicama is often used as an accompaniment to raw vegetable platters.
Provided by quotFoodThe Way To
Categories Beans
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a serving bowl, add grated, peeled Jicama, mint leafs, and lime juice; mix well;.
- Add pomegranate seedsand toss to incorporate.
- Serve chilled.
Nutrition Facts : Calories 75, Fat 0.3, SaturatedFat 0.1, Sodium 6.8, Carbohydrate 18.1, Fiber 6, Sugar 9.2, Protein 1.3
JICAMA SALAD DRESSING
Make and share this Jicama Salad Dressing recipe from Food.com.
Provided by sc91941sc91941
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together all except cilantro. Just before serving over jicama/vegetable salads, add cilantro. Toss salad and allow to sit in fridge for at least 1/2 hour.
Nutrition Facts : Calories 69.7, Fat 6.8, SaturatedFat 0.9, Sodium 6.2, Carbohydrate 2.9, Fiber 0.2, Sugar 1.7, Protein 0.1
JICAMA SLAW
For a change of pace from cabbage slaw, why not give jicama a try? The jicama adds a sweet, nutty flavor to this flavorful slaw.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small serving bowl, combine the cilantro, sour cream, mayonnaise, salt and pepper. Stir in the jicama, carrot and red pepper. Cover and refrigerate until serving. Stir before serving.
Nutrition Facts : Calories 113 calories, Fat 8g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 350mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges
JíCAMA SLAW
Categories Vegetable Side No-Cook Picnic Vegetarian Quick & Easy Cinco de Mayo Raw Jícama Cilantro Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Soak onion in 1 cup cold water with 1/2 teaspoon salt 15 minutes (to make onion flavor milder). Drain in a sieve, then rinse under cold water and pat dry.
- Whisk together lime juice, oil, sugar, pepper, and remaining 3/4 teaspoon salt in a large bowl until combined well. Add onion, jicama, cilantro, and salt to taste and toss well.
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- CHOP: Peel the jicama and then slice it thinly lengthwise. I used a mandolin (and cut proof gloves!) to make this easy and get even slices. Carefully cut the slices into thin matchsticks. Repeat this process for both the red radishes and the daikon. If you have some smaller, thinner radishes, just slice them thinly and skip the matchsticks altogether.
- EMULSIFY: Add all of the dressing ingredients to a mini food processor and process until evenly combined and dotted through with fine pieces of cilantro.
- TOSS: In a large bowl, toss together the dressing with the chopped vegetables. Taste and add salt, as needed. Thinly slice the avocado and mango. Divide the salad between plates and fan out the avocado and mango on the side. Serve immediately.
- STORE: The vegetables tossed in the dressing will keep overnight just fine, retaining their crunch, but the pink of the radishes will start to bleed a little. If that’s a problem, you can chop the vegetables ahead of time and then toss with the dressing and add the avocado and mango just before serving.
JICAMA AND POMEGRANATE SLAW RECIPE - YOGA JOURNAL
Place the jicama, pomegranate seeds, onion, cilantro, and mint in a large salad bowl. In a small bowl make the dressing by whisking together the olive oil, lime juice, pomegranate molasses, and salt. Pour the dressing over the salad and …
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JICAMA POMEGRANATE SALAD - LAUREN KELLY NUTRITION
Instructions. Place chopped jicama, avocado and apple in a large bowl. Stir to combine. In a small bowl, mix the honey, lime juice, cilantro, oil, flax and salt and pepper. Mix well. Pour the mixture on top of jicama, avocado and …
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AVOCADO, ORANGE AND JICAMA SALAD RECIPE - FOOD & WINE
Squeeze the membranes over a bowl to extract the juice. Whisk in the lime juice, vinegar, oil and cayenne; season with salt and pepper. Add the jicama and let stand for 15 …
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4/5 Total Time 30 minsServings 6
From foodandwine.com
4/5 Total Time 30 minsServings 6
- Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a small bowl, cut in between the membranes to release the sections.
- Squeeze the membranes over a bowl to extract the juice. Whisk in the lime juice, vinegar, oil and cayenne; season with salt and pepper. Add the jicama and let stand for 15 minutes. Fold in the orange sections, avocado, feta and cilantro; serve.
SPICY JICAMA SLAW - FARM FLAVOR RECIPE
Cut off the cabbage end, separate the leaves and rinse individually under cold water to clean. Allow to dry; gently pat to dry if necessary. Using a sharp knife, cut leaves in half …
From farmflavor.com
Cuisine AmericanCategory SideAuthor Farm FlavorTotal Time 1 hr 2 mins
From farmflavor.com
Cuisine AmericanCategory SideAuthor Farm FlavorTotal Time 1 hr 2 mins
BRUSSELS SPROUTS SLAW - FOODTASTIC MOM
Toss together the brussels sprouts, jicama, pomegranate seeds and almonds. In a separate bowl or measuring cup, whisk together the mayonnaise, vinegar, maple syrup, lemon …
From foodtasticmom.com
Reviews 4Estimated Reading Time 2 minsServings 8
From foodtasticmom.com
Reviews 4Estimated Reading Time 2 minsServings 8
- Wash the brussels sprouts well and remove the stem ends. Pulse the brussels sprouts in a food processor until shredded. Depending on the size of your food processor you might have to do this in batches. Transfer to a large bowl.
- In a separate bowl or measuring cup, whisk together the mayonnaise, vinegar, maple syrup, lemon juice, salt and pepper.
CREAMY APPLE JICAMA SLAW - A TASTE FOR TRAVEL
4. Place the shredding attachment onto your food processor or use a mandoline slicer. using the grater attachment of your food processor, grate the apple and jicama. 5. …
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4.9/5 (15)Total Time 15 minsCategory Salad, Side DishCalories 156 per serving
From atastefortravel.ca
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- Then peel off the brown skin and set the peeled jicama aside. I fine it easiest to use a sharp knife to peel the jicama but a vegetable peeler also works well.
- Wash, and cut the apples into four pieces and remove the seeds. Set the prepared jicama and apples aside while you set up your food processor or mandoline.
- Place the shredding attachment in your food processor. Shred the apple, then the jicama and then the parsley.
JICAMA SLAW - HY-VEE
Directions. Step 1. In a large bowl, stir together the jicama, bell pepper, green onion and cilantro. Step 2. In a small bowl, whisk together the remaining ingredients. Pour over …
From hy-vee.com
Servings 4.5Calories 60 per serving
From hy-vee.com
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Jicama Apple Carrot Slaw with Citrus Honey Dressing. Prepare the vegetables, by peeling: 1 large jicama (a sharp paring knife will be more efficient than a vegetable peeler for cutting off the tough exterior. Make sure to get off all of the thick peel); 3 carrots (I use the thinner carrots from the 1lb. bag); 1 gala apple. Using the grater blade of the food processor, grate …
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Combine all the ingredients for the dressing in a blender or food processor and blend until smooth and well combined. In a large serving bowl, mix together the cabbage, carrots and jicama, then toss with dressing. Allow to marinate for at least 1 hour and up to 4 hours. Add rest of ingredients just before serving.
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Assemble the tacos by placing one warm tortilla on each of four plates and add 1/2 cup of jicama slaw and one fish fillet. Spoon 1/4 cup of the pomegranate salsa on the fish, then add a dollop of sour cream. Garnish with cilantro and lime quarters. Jicama Slaw, Tilapia Fillets in hot skillet, 4 Fried Tilapia Fillets=Fish Taco!
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Place the jicama, pomegranate seeds, onion, cilantro, and mint in a large salad bowl. In a small bowl make the dressing by whisking together the olive oil, lime juice, pomegranate molasses, and salt. Pour the dressing over the salad and toss until the jicama is well coated. Chill for 20 minutes before serving.
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