Jicama Carrot And Radish Slaw Food

JICAMA-CARROT SLAW

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 RADISH SLAW

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.

JICAMA AND CARROT COLE SLAW

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.

JICAMA AND CARROT SLAW

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.