Jicama Carrot Slaw Food

JICAMA SLAW

Jicama Slaw image

Provided by Guy Fieri

Time 45m

Yield 4 servings

Number Of Ingredients 15

Ingredients

3 tablespoons lime juice
1/2 teaspoon red chili flakes
1/2 teaspoon chili powder
6 tablespoons rice wine vinegar
1 teaspoon sugar
6 tablespoons extra-virgin olive oil
1 teaspoon salt
1 teaspoon pepper
1 1/2 cups peeled, julienned jicama
1 cup, peeled, julienned carrots
1 cup shredded napa cabbage
1/2 cup thinly sliced red onion
1 cup julienned English cucumber
1/2 cup julienned red bell pepper
1 tablespoon cilantro, chopped

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, CARROT ORANGE-CHIPOTLE SLAW

Jicama, Carrot Orange-Chipotle Slaw image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 8m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1/4 cup orange marmalade
1 orange, zested and juiced
2 tablespoons adobo sauce from canned chipotle in adobo (pop the chipotles in plastic baggie and freeze for later use)
1/3 cup white wine vinegar
1/3 cup canola oil
1 pound jicama root, peeled
2 cups shredded carrots
1/4 cup freshly chopped cilantro leaves

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.

JICAMA AND CARROT COLE SLAW

Jicama and Carrot Cole Slaw image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 cup orange juice
2 tablespoons lime juice
2 tablespoons extra virgin olive oil
1/4 teaspoon minced basil
1 teaspoon orange zest
1 teaspoon lime zest
Salt and pepper, to taste
1 jicama
3 carrots

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-CARROT SLAW

Jicama-Carrot Slaw image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 0

Ingredients

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 SLAW

Jicama Slaw image

Provided by Bobby Flay

Categories side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 large jicama, peeled and finely shredded
1/2 napa cabbage, finely shredded
2 carrots, shredded
1/2 cup freshly squeezed lime juice
2 tablespoons rice vinegar
2 tablespoons ancho chili powder
2 tablespoons honey
1/2 cup canola oil
Salt and freshly ground black pepper
1/4 cup finely chopped cilantro leaves

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.

JíCAMA, CARROT, AND RED CABBAGE SLAW WITH ANISE AND LIME

Jícama, Carrot, and Red Cabbage Slaw with Anise and Lime image

Categories Salad Vegetable Side No-Cook Picnic Thanksgiving Vegetarian Cinco de Mayo Lime Carrot Fall Healthy Vegan Anise Jícama Cabbage Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 9

Ingredients

1 tablespoon anise seeds
a 2-pound piece jícama
1/2 pound carrots (about 2 large)
a 3/4-pound piece red cabbage
1/2 cup packed fresh flat-leafed parsley leaves
1/3 cup vegetable oil
2 tablespoons fresh lime juice
1/2 teaspoon Dijon mustard
1/2 teaspoon salt

Steps:

In a dry heavy skillet toast anise seeds over moderate heat, shaking skillet occasionally, until fragrant, about 1 minute. Cool seeds and coarsely grind with a mortar and pestle or a cleaned electric coffee/spice grinder.
Peel jícama and carrots and quarter jícama. Using a mandoline or other manual slicer, cut jícama and carrots into very thin slices, about 1/16 inch. Stack slices and cut into julienne strips. With a knife cut cabbage into very thin shreds. Vegetables may be prepared 1 day ahead and chilled separately in sealable plastic bags.
Coarsely chop parsley. In a large bowl stir together anise, oil, lime juice, mustard, and salt. Add vegetables and parsley, tossing to coat, and season with salt and pepper. Slaw may be made 2 hours ahead and chilled, covered.

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