Jicama Cilantro Cole 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 COLE SLAW

Jicama Cole Slaw image

Provided by Marcela Valladolid

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/3 cup candied pecan halves, chopped
1/4 cup plain yogurt
1 tablespoon fresh cilantro, chopped
1 tablespoon mayonnaise
1 teaspoon lemon juice
1/2 teaspoon agave sweetener
Kosher salt and freshly ground black pepper
1 pound jicama, peeled and cut into 1/2-inch matchsticks
2 small Granny Smith apples, sliced into 1/2-inch matchsticks (about 1 cup)
1 cucumber, peeled, seeded and cut into 1/2-inch matchsticks

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.

Nutrition Facts : Calories 196, Fat 8 grams, SaturatedFat 4 grams, Cholesterol 3 milligrams, Sodium 217 milligrams, Carbohydrate 30 grams, Fiber 8 grams, Protein 3 grams, Sugar 16 grams

JICAMA SLAW

Jicama Slaw image

Also known as a "Mexican potato," jicama's flavor is often described as a cross between a potato and an apple -- it's the perfect crunchy, juicy addition to this slaw.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 5

Ingredients

1 1/2 pounds jicama (1 medium), julienned
1/2 small red onion, halved and thinly sliced
1/4 cup coarsely chopped fresh cilantro
2 to 3 tablespoons freshly squeezed lime juice (from 1 to 2 limes)
Coarse salt and ground pepper

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.

Nutrition Facts : Calories 47 g, Fiber 5 g, Protein 1 g

CREAMY COLESLAW

Creamy Coleslaw image

This is the freshest variation on slaw that I have seen in a long time. The ingredients are a bit out of the norm--jicama and cilantro to start with--but the crunch and flavor are to die for. There is enough of the familiar flavors to provide comfort--but your taste buds will love the change. I love all kinds of slaw, but this one tops my list! This recipe comes from Juan-Carlos Cruz (Calorie Commando/FoodTV). ("Cooking" time is chilling time).

Provided by SharleneW

Categories Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup apple cider vinegar
1/2 cup light mayonnaise
2 tablespoons poppy seeds
1/2 teaspoon celery salt
2 teaspoons hot sauce (I use Louisiana Hot Sauce)
1/2 cup chopped fresh cilantro leaves
2 cups shredded cabbage (about 1/4 head)
2 cups shredded carrots
1/2 cup green onion, thinly sliced
1 medium red bell pepper, thinly sliced
1 cup jicama, finely julienned (1 jicama about the size of a softball)
1 1/2 teaspoons salt
1/2 teaspoon crushed black pepper

Steps:

Combine vinegar, mayonnaise, poppy seeds, celery salt, and hot sauce in a small bowl, whisking until well blended.
In a medium bowl, toss together the cilantro, cabbage, shredded carrots, green onions, bell pepper and jicama.
Pour dressing over and toss until coated with dressing. Season with salt and pepper, to taste.
Cover and refrigerate for about an hour so slaw is thoroughly chilled and flavores blended.

Nutrition Facts : Calories 122.1, Fat 8.1, SaturatedFat 1.2, Cholesterol 7, Sodium 816.1, Carbohydrate 11.2, Fiber 3.6, Sugar 5.2, Protein 1.9

JICAMA SLAW

Jicama Slaw image

Provided by Bobby Flay

Categories side-dish

Time 25m

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. Season with salt and pepper, to taste. Pour the dressing over the jicama mixture and toss to coat well. Fold in the cilantro. Let stand at room temperature for 15 minutes before serving.

QUICK JICAMA SLAW

Quick Jicama Slaw image

This jicama slaw has an awesome blend of flavors and textures. The apple adds some nice sweetness and the dressing has just the right amount of flavor with a tiny bit of heat.

Provided by WorldWideDeb

Categories Salad Coleslaw Recipes No Mayo

Time 25m

Yield 8

Number Of Ingredients 14

Ingredients

½ small head red cabbage, cored and thinly sliced
2 sweet apples, cut into matchsticks
1 small jicama, peeled and cut into matchsticks
1 cup matchstick-cut carrots
½ cup diced red onion
6 tablespoons olive oil
3 tablespoons rice vinegar
3 tablespoons fresh lime juice
¼ bunch fresh cilantro, chopped
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon red pepper flakes
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper

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.

Nutrition Facts : Calories 151.3 calories, Carbohydrate 15.2 g, Fat 10.4 g, Fiber 4.6 g, Protein 1.3 g, SaturatedFat 1.4 g, Sodium 169.8 mg, Sugar 7.6 g

JICAMA COLESLAW

Jicama Coleslaw image

I got this out of a magazine years ago, and have been making it all around the year. I love introducing jicama to friends and family. I have made this numerous times, have taken to many a BBQ and pot lucks. It's sometimes a little hard to get people to take the first bite , but after that they're sold!Jicama tastes like a sweet version of a potato Ya don't know what you're mising!! Chill time is cook time. I sometimes will cut either red or green bell peppers, sliced into very thin slices and add to the mixture.

Provided by FLUFFSTER

Categories Low Protein

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons vinegar (your choice)
3 tablespoons salad oil
1 tablespoon honey
1/4 teaspoon salt
1/8 teaspoon black pepper
3 dashes hot pepper sauce (optional)
1 lb jicama, peeled and cut into thin, matchlike strips about 2-inches long (4 cups)
1 cup red cabbage (can use both) or 1 cup green cabbage, shredded (can use both)
1 cup carrot, shredded (about 2 medium)
1/4 cup thinly sliced green onion

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.

JICAMA CILANTRO RED CABBAGE SLAW

Jicama Cilantro Red Cabbage Slaw image

This is a festive salad with crunch and vibrant flavor. (hee-cah-mah) a member of the morning glory family that comes from Mexico and South America. A cousin of the sweet potato

Provided by Rita1652

Categories Salad Dressings

Time 20m

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

1/3 cup canola oil or 1/3 cup olive oil
1 lime, juice of
1/4 cup white vinegar or 1/4 cup apple cider vinegar
1 tablespoon honey
salt and pepper
cayenne
1 jicama, cut in matchsticks about 3 cups (medium-size jicamas with smooth, unblemished skin)
3 cups shredded red cabbage
2 cups bell peppers (red, green, yellow, and orange)
1/2 cup red onion, diced
2 -4 garlic cloves, minced
1/2 cup cilantro, minced
2 tablespoons basil, minced
2 tablespoons mint, minced

Steps:

Whisk dressing in a large bowl.
Add the salad ingredients mixing to combine all. season to taste.
Chill for a couple hours to over night for flavors to meld.

Nutrition Facts : Calories 115.3, Fat 7.4, SaturatedFat 0.6, Sodium 10.8, Carbohydrate 12, Fiber 4.5, Sugar 4.9, Protein 1.2

MEXICAN STYLE JICAMA COLE SLAW

Mexican Style Jicama Cole Slaw image

A different and very tasty slaw. I loved this when I tasted it in a restaurant in Puerta Vallarta. This is my version.

Provided by Vicki in AZ

Categories Vegetable

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

5 cups grated cabbage
2 cups grated carrots
2 cups peeled and julienned jicama
1 cup chopped fresh cilantro
1/2 cup yellow mustard
1/2 cup catsup
4 tablespoons white vinegar
2 teaspoons sugar
1 minced garlic clove
salt & pepper

Steps:

Blend all dressing ingredients in a food processor.
Pour over vegetables and mix well.

Nutrition Facts : Calories 58.7, Fat 0.4, Sodium 253.4, Carbohydrate 13.4, Fiber 3.6, Sugar 8.1, Protein 1.6

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