Jicama Apple Slaw Food

APPLE JICAMA COLESLAW

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.

JICAMA SLAW

Steps:

• Place jicama, cabbage and carrots in a large bowl. Whisk together the lime juice, vinegar, ancho powder, honey and oil in a medium bowl and season with salt and pepper. Pour the lime mixture over the jicama mixture and toss to coat well, fold in the cilantro. Let sit at room temperature for 15 minutes before serving.

JICAMA COLE SLAW

Steps:

• Preheat the oven to 350 degrees F. Spread the candied pecans on a small baking sheet and toast in the oven for 5 minutes. Set aside.
• Combine the yogurt, cilantro, mayonnaise, lemon juice and agave sweetener in a medium mixing bowl. Whisk until evenly incorporated. Season with salt and pepper.
• Combine the yogurt dressing with the jicama, apples and cucumbers. Toss and make sure everything is evenly dressed. Add the pecans and toss to combine. Taste for seasoning and add salt and pepper if needed. Serve immediately or at room temperature.

JICAMA SLAW

Steps:

• In a large bowl, whisk together the olive oil, honey and lime zest and juice. Season with salt and pepper.
• Toss the jicama, cabbage and scallions with the dressing until coated. If using right away, toss with the mint and serve. (The slaw can be made ahead of time and refrigerated up to overnight; if making ahead, wait to add the mint until just before serving.)

SWEET AND CRUNCHY JICAMA SALAD

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.

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 SLAW

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.

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.

WHITE BALSAMIC-JICAMA SLAW

Steps:

• To Make the Salad:
• Trim off the cabbage's root end, thinly slice crosswise, then chop into pieces that can be easily picked up with a fork. Combine the cabbage, carrots, jicama, green onions, apples, and dried currants in a large bowl.
• To Make the Dressing:
• Vigorously whisk together the garlic, lime juice, honey, oil, mustard, balsamic vinegar, and mayonnaise in a medium bowl until the dressing is thoroughly combined. Whisk in the fennel seeds and pour the dressing over the cabbage mixture. Stir until the dressing evenly covers the slaw. The slaw will be a little soupy, which is just the way I like it. Cover and refrigerate for at least 1 hour or until ready to serve.
• Tip
• Instead of by hand, you can mix the dressing in a food processor fitted with the metal blade, which will save you the hassle of chopping up garlic (you add it whole). You cannot, however, escape the slight hassle of peeling off the papery skin and slicing off the tips of each clove.
• Variation
• For those who plan to wear their summer shorts short, you can lighten the dressing: for the 1 cup mayonnaise, substitute 1/4 cup reduced-fat mayonnaise plus 3/4 cup nonfat or low-fat yogurt.

JICAMA APPLE SLAW

Steps:

• Place the cilantro, mint, jalapeno, sugar, salt, cumin and lime juice in the bowl of a food processor. Process until finely chopped, stopping once to scrape down the sides.
• With the motor running, drizzle in the oil through the feed tube. Transfer the dressing to a measuring cup.
• Do not clean the processor but use the medium shredder blade to grate the peeled jicama and apple. Place the shredded jicama and apple into a bowl. Peel the avocado and cut into bite size chunks.
• Peel the orange with a knife removing peel and pith. Holding the orange over the bowl, section with a sharp knife cutting away the surrounding membranes. Cut orange sections in half and toss salad with dressing to taste.
• Season with salt and pepper to taste and if desired garnish with any additional mint or cilantro. Serve immediately.

APPLE JICAMA SLAW

Steps:

• Peel and slice jicama into 1/4 inch thick juilenne sticks.
• Core and slice Granny Smith apples into 1/4 inch thick juilenne sticks.
• Remove seeds and stems slice bell pepper into 1/4 inch thick juilenne sticks salt.
• pepper.
• cilantro to taste.
• Add dressing of your choice.

JICAMA-APPLE SLAW

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.

APPLE JICAMA SLAW

Steps:

• Combine the sliced apples, jicama and poblano pepper in a medium-sized bowl.
• Add the lime juice, apple cider, sugar and salt and stir well. Cover and refrigerate for about an hour so the flavors can develop.
• Just before serving, chop the cilantro and stir it into the mixture. Add the blackberries and taste for seasoning.
• Serve slightly chilled.

JíCAMA SLAW

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.