Jicama Buttermilk Coleslaw Annettes Food

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 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 BUTTERMILK COLESLAW-ANNETTE'S

Steps:

• 1. Combine the green and red cabbages, carrots, and green onions in a large mixing bowl. In a small bowl, toss the jicama with the lemon juice and add to the cabbage mixture.
• 2. In a small mixing bowl, combine the vinegar, sugar, salt, and pepper and whisk until the sugar is dissolved. Pour the seasoned vinegar mixture over the cabbage mixture and toss to thoroughly combine. Cover with plastic wrap and transfer to the refrigerator for 20 to 30 minutes.
• 3. In a small bowl, combine the mayonnaise, buttermilk, and mustard and stir to combine. Add the mayonnaise mixture to the coleslaw and toss to thoroughly combine. Cover and refrigerate for at least 1 hour and up to overnight before serving. Enjoy!

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.

MEMORIAL DAY SAMMIE-ANNETTE'S

Steps:

• 1. Toast your bagel. Spread both sides with garden vegetable cream cheese.
• 2. Spread hot pepper jelly on bottom half of bagel.
• 3. Heat up leftover marinated pork long enough to take the chill off. Place on top of hot pepper jelly.
• 4. Use a slotted spoon and spoon a heaping spoonful of buttermilk jicama coleslaw on top of pork. Place top of bagel on top. Cut in half for ease of eating. Enjoy!
• 5. Here are the links to my magical marinade and my buttermilk jicama coleslaw that you prepare ahead of time for this sammie. You get at least 2 great meals out of these recipes. https://www.justapinch.com/recipes/sauce-spread/marinade/magical-marinade-annettes.html?p=1 https://www.justapinch.com/recipes/side/vegetable/jicama-buttermilk-coleslaw-annettes.html?p=1

CRUNCHY JICAMA, APPLE, AND CARROT SLAW WITH CREAMY ORANGE DRESSING

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 COLESLAW

Steps:

• In a screw-top jar combine vinegar, salad oil, honey, salt,pepper, and hot pepper sauce,(if desired).Cover; shake well.
• In a large bowl combine the jicama, cabbage, carrots, and green onions.
• Pour vinegar mixture over jicama mixture. Toss lightly to coat. Chill 2 to 24 hours.

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 SLAW

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.

JICAMA COLESLAW

Steps:

• In a large bowl, combine the radicchio or cabbage, carrots, onion, jicama, bell peppers and jalapeno. In a small bowl, whisk together the mayonnaise, honey, vinegar, lemon juice, salt and pepper. Add the salad and toss to coat well. Refrigerate until ready to serve.