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-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.
CHIPOTLE SLAW
Provided by Ree Drummond : Food Network
Categories side-dish
Time 10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Combine the shredded green and purple cabbage in a large bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, black pepper, cayenne, salt and chipotles and adobo sauce. Add more milk if you like the dressing a little thinner.
- Pour the dressing over the cabbage and toss to combine. Just before serving, toss in the cilantro. You can mix the slaw up to 2 hours 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 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.
RACHAEL RAY JICAMA, CARROT ORANGE-CHIPOTLE SLAW
Make and share this Rachael Ray Jicama, Carrot Orange-Chipotle Slaw recipe from Food.com.
Provided by trixie42
Categories Vegetable
Time 8m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Whisk the marmalade with orange juice, chipotle sauce, vinegar and oil. Cut the jicama into pieces to fit in the feeder of a food processor. Place shredder attachment blade in bowl and shred the jicama. Toss jicama and carrots with dressing and cilantro.
Nutrition Facts : Calories 194, Fat 12.3, SaturatedFat 0.9, Sodium 36.1, Carbohydrate 21.6, Fiber 5.4, Sugar 13.1, Protein 1.1
MANDARIN ORANGE CARROT SLAW
The carrots with the mandarin oranges made a sweet yet refreshing slaw. Great way to get the kids to eat veggies and fruit.
Provided by PaulaG
Categories Oranges
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine all salad ingredients in a serving bowl, mix well.
- Combine dressing ingredients; whisk to blend thoroughly.
- Pour dressing over salad and mix well.
- Refrigerate for several hours.
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.
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