Jicama Coleslaw 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.

APPLE JICAMA COLESLAW

Apple Jicama Coleslaw image

This crispy, crunchy, and extremely refreshing coleslaw recipe features an under-utilized vegetable found in almost every large American grocery store's produce section. I'm talking about jicama.

Provided by Chef John

Categories Salad Coleslaw Recipes With Mayo

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

½ small head green cabbage, cored and thinly sliced
½ jicama, sliced into matchsticks
1 large sweet apple (such as Fuji), sliced into matchsticks
½ cup mayonnaise
¼ cup pineapple juice
1 teaspoon white sugar
hot sauce to taste
salt and freshly ground black pepper to taste
¼ bunch chopped fresh cilantro
⅓ ounce toasted corn bits (such as CornNuts ®), crushed

Steps:

Place cabbage, jicama, and apple in a large bowl and toss to combine.
Whisk mayonnaise, pineapple juice, sugar, hot sauce, salt, and pepper in a bowl until mixture is smooth and fluffy, 1 to 2 minutes.
Pour mayonnaise mixture over cabbage, jicama, and apple; toss to combine. Let sit for 5 minutes.
Mix in cilantro and toss again.
Garnish with toasted corn bits and serve immediately.

Nutrition Facts : Calories 302.2 calories, Carbohydrate 25.6 g, Cholesterol 10.4 mg, Fat 22.5 g, Fiber 7.8 g, Protein 2.5 g, SaturatedFat 3.4 g, Sodium 206.4 mg, Sugar 12.8 g

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

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.

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

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

CABBAGE AND JICAMA SLAW

Cabbage and Jicama Slaw image

Crunchy cabbage, carrots, and jicama are coated in a creamy lime salad dressing in this easy slaw recipe that's a great lunchbox addition.

Provided by Scott Koeneman

Categories Salad Coleslaw Recipes With Mayo

Time 50m

Yield 8

Number Of Ingredients 8

Ingredients

1 pound shredded cabbage
1 jicama, peeled and shredded
2 large carrots, peeled and shredded
4 stalks green onions, white and light green parts only, thinly sliced
1 medium jalapeno pepper, seeded and minced
6 tablespoons light mayonnaise
¼ cup lime juice
½ teaspoon kosher salt, or to taste

Steps:

Combine cabbage, jicama, carrots, green onions, and jalapeno pepper in a large bowl.
Stir mayonnaise, lime juice, and 1/2 teaspoon salt together in a small bowl until blended. Pour over veggies and toss to coat. Taste and adjust salt if needed. Cover and chill for at least 30 minutes before serving.

Nutrition Facts : Calories 94.2 calories, Carbohydrate 14.5 g, Cholesterol 3.9 mg, Fat 3.9 g, Fiber 6.2 g, Protein 1.8 g, SaturatedFat 0.6 g, Sodium 223 mg, Sugar 5 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 COLE SLAW

Jicama-Cilantro Cole Slaw image

Provided by Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 medium jicama, peeled and sliced
1 small red pepper, stem, seeds and membrane removed and julienned
1 small green pepper, stem seeds and membrane removed and julienned
1 small yellow bell pepper, stem, seeds and membrane removed and julienned
1 small head of red cabbage, julienned thin
2 yellow corn tortillas, julienned thin and fried
2 red corn tortillas, julienned thin and fried
2 blue corn tortillas, julienned thin and fried
1/4 cup canola oil
2 cloves garlic, minced
2 shallots, minced
1/2 bunch cilantro leaves
2 tablespoons champagne vinegar
2 limes juiced
2 tablespoons honey
Salt
Cracked black pepper

Steps:

For the salad: Combine all ingredients, except tortillas into a bowl and mix well.
Mix the dressing ingredients and add to salad with tortillas. Toss lightly being careful not to break up tortillas too small.

JICAMA CITRUS SLAW

Jicama Citrus Slaw image

Provided by Robin Miller : Food Network

Categories side-dish

Time 10m

Yield 4 cups

Number Of Ingredients 6

Ingredients

1/3 cup mayonnaise
2 tablespoons cider vinegar
1 (11-ounce) can mandarin oranges, drained and liquid reserved
2 cups shredded jicama
2 cups shredded red cabbage
Salt and freshly ground black pepper

Steps:

In a large bowl, combine mayonnaise, vinegar and 2 tablespoons liquid from mandarin orange can. Add jicama, red cabbage and mandarin oranges. Toss to combine. Season, to taste, with salt and pepper.

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 COLESLAW

Jicama Coleslaw image

Provided by Molly O'Neill

Categories salads and dressings

Time 10m

Yield Six to eight servings

Number Of Ingredients 12

Ingredients

2 cups shredded radicchio or red cabbage
1/2 cup grated carrots
1 small onion grated
1 medium-size jicama, peeled and julienned
1 red bell pepper, stemmed, cored, deribbed and julienned
1 yellow bell pepper, stemmed, cored, deribbed and julienned
1 jalapeno chili, seeded and minced
1/2 cup mayonnaise
1 tablespoon honey
1 tablespoon raspberry vinegar
1 tablespoon fresh lemon juice
Salt and freshly ground pepper to taste

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.

Nutrition Facts : @context http, Calories 166, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 422 milligrams, Sugar 6 grams

JICAMA CORN SALAD

Jicama Corn Salad image

Beautiful to look at, great blend of flavors and colors, plus it is super simple to make! Terrific as a side with Mexican cuisine!

Provided by CLUKACEVIC

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 7

Ingredients

4 cups frozen corn kernels, thawed
2 pounds jicama, peeled and diced
4 medium mangos - peeled, seeded, and diced
1 cup chopped red onion
½ cup chopped fresh cilantro
½ cup lime juice
salt and pepper to taste

Steps:

In a large serving bowl, combine the corn kernels, jicama, mango, red onion and cilantro. Pour the lime juice over, and season with salt and pepper. Toss until well blended.

Nutrition Facts : Calories 195.5 calories, Carbohydrate 48 g, Fat 1.1 g, Fiber 9.9 g, Protein 4.2 g, SaturatedFat 0.2 g, Sodium 84.2 mg, Sugar 21.3 g

JICAMA SALAD DRESSING

Jicama Salad Dressing image

Make and share this Jicama Salad Dressing recipe from Food.com.

Provided by sc91941sc91941

Categories Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/4 cup lime juice
1/4 cup rice vinegar
1 teaspoon honey
2 tablespoons olive oil
1/2 teaspoon chili powder
salt and pepper
1 tablespoon chopped cilantro

Steps:

Whisk together all except cilantro. Just before serving over jicama/vegetable salads, add cilantro. Toss salad and allow to sit in fridge for at least 1/2 hour.

Nutrition Facts : Calories 69.7, Fat 6.8, SaturatedFat 0.9, Sodium 6.2, Carbohydrate 2.9, Fiber 0.2, Sugar 1.7, Protein 0.1

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

JíCAMA, CUCUMBER, AND CHILE SLAW

Jícama, Cucumber, and Chile Slaw image

Categories Salad Side No-Cook Vegetarian Quick & Easy Low Sodium Cucumber Summer Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Serves 2 as a side dish

Number Of Ingredients 7

Ingredients

1/2 English cucumber
a 1/4-pound piece jícama
2 medium carrots
2 1/2 tablespoons seasoned rice vinegar
3 tablespoons chopped fresh cilantro sprigs
1 tablespoon vegetable oil
1/4 teaspoon Asian chili paste, or to taste

Steps:

Seed cucumber and peel jícama. Cut cucumber, jícama, and carrots into 1 1/2-inch-long thin strips. Toss vegetables together with remaining ingredients and season with salt and pepper.

JICAMA SLAW

Jicama Slaw image

For a change of pace from cabbage slaw, why not give jicama a try? The jicama adds a sweet, nutty flavor to this flavorful slaw.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1/4 cup minced fresh cilantro
1/4 cup sour cream
2 tablespoons mayonnaise
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
2 cups shredded peeled jicama
1/2 cup shredded carrot
1/4 cup chopped sweet red pepper

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.

Nutrition Facts : Calories 113 calories, Fat 8g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 350mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges

JíCAMA SLAW

Jícama Slaw image

Categories Vegetable Side No-Cook Picnic Vegetarian Quick & Easy Cinco de Mayo Raw Jícama Cilantro Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

1 medium red onion, finely chopped (3/4 cup)
1 1/4 teaspoons salt
2 1/2 tablespoons fresh lime juice
1/3 cup extra-virgin olive oil
1 teaspoon sugar
1/4 teaspoon black pepper
2 1/2 pound jicama, peeled and cut into julienne strips (9 to 10 cups)
1/3 cup finely chopped fresh cilantro

Steps:

Soak onion in 1 cup cold water with 1/2 teaspoon salt 15 minutes (to make onion flavor milder). Drain in a sieve, then rinse under cold water and pat dry.
Whisk together lime juice, oil, sugar, pepper, and remaining 3/4 teaspoon salt in a large bowl until combined well. Add onion, jicama, cilantro, and salt to taste and toss well.

JICAMA SLAW WITH PEANUTS

Jicama Slaw with Peanuts image

Peanuts add interest and crunch to a crisp coleslaw featuring jicama and tangerines. For a creamy dressing, I sometimes stir in two heaping tablespoons of mayonnaise or yogurt.-Donna Noel, Gray, Maine

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 medium jicama, julienned
1/3 cup orange juice
1/2 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1/8 teaspoon pepper
3 tangerines, peeled and sectioned
1/4 cup minced fresh cilantro
1/2 cup salted peanuts

Steps:

In a large bowl, combine the first five ingredients. Stir in tangerines and cilantro. Chill until serving. Just before serving, stir in peanuts.

Nutrition Facts : Calories 144 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 254mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 7g fiber), Protein 4g protein. Diabetic Exchanges

JICAMA AND POMEGRANATE SLAW

Jicama and Pomegranate Slaw image

This fresh slaw is refreshing, tart, crunchy, and wonderful served alongside grilled chicken.

Provided by Magdalena Wszelaki

Categories HarperCollins HarperCollins Side Salad Jícama Pomegranate Lime Juice Cilantro Mint Vegetarian Vegan Wheat/Gluten-Free

Yield 6-8 servings

Number Of Ingredients 11

Ingredients

Salad:
1 (2 1/2-3-pound) jicama, peeled and cut into 1/8-inch sticks
1 medium pomegranate, seeds removed
1/2 red onion, sliced thinly
1 cup loosely packed fresh cilantro, finely chopped
1 cup loosely packed fresh mint, finely shredded
Dressing:
1/2 cup extra virgin olive oil
1/3 cup freshly squeezed lime juice
2 tablespoons pomegranate molasses (optional)
1/2 teaspoon sea salt

Steps:

Place the jicama, pomegranate seeds, onion, cilantro, and mint in a large salad bowl.
In a small bowl make the dressing by whisking together the olive oil, lime juice, pomegranate molasses, and salt.
Pour the dressing over the salad and toss until the jicama is well coated. Chill for 20 minutes before serving.

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JICAMA SLAW - SAVOR THE BEST

Peel the jicama and slice in half. Using a box grater or mandoline, shred enough of the jicama to measure 2 cups, place into a bowl and add the chopped scallions, cumin and lime juice. Toss to combine, add salt and pepper to taste. Serve immediately or cover with plastic wrap and refrigerate for up to 6 hours.
From savorthebest.com

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CRUNCHY JICAMA SLAW (1 BOWL!) - MINIMALIST BAKER RECIPES

Instructions. In a large bowl, whisk together the lime juice, balsamic vinegar, olive oil, and sea salt. Add the sliced jicama, cabbage, red onion, carrots, and cilantro and toss to coat thoroughly. Taste and adjust as needed, adding more lime juice for tang, balsamic vinegar for sweetness, or a pinch of salt for balance.
From minimalistbaker.com

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SIMPLE JICAMA SLAW RECIPE - ONE HAPPY DISH

Prep: Slice the cabbage into thin strips and place in a large mixing bowl. Peel and julienne the carrots and jicama and add to the cabbage, mixing all vegetables to combine. Make the dressing: Combine the mayonnaise, vinegar and mustard in a separate bowl and whisk to combine. Add salt and pepper to the dressing to taste, and mix again.
From onehappydish.com

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HEALTHY VEGAN JICAMA SLAW RECIPE - SELF PROCLAIMED FOODIE

Instructions. Place jicama slaw vegetables in a large bowl. Whisk together the dressing ingredients in a small bowl. Pour the dressing over the jicama slaw mixture and toss to coat well. Let sit at room temperature for 15 minutes before serving.
From selfproclaimedfoodie.com

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ISABEL EATS - EASY MEXICAN RECIPES

Make The Dressing: In a small bowl, add the mayonnaise, lime juice, green onions, jalapeño, and salt. Whisk together to combine. Add Veggies: In a large bowl, add the jicama, red cabbage, cilantro, and whisked dressing. Toss: Toss everything together to combine. Serve immediately or store the slaw in the fridge until you’re ready to eat.
From isabeleats.com

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FESTIVE JICAMA COLESLAW! « SOLLUNA BY KIMBERLY SNYDER

1 cup jicama; 2 scallions; 1/3 cup fresh cilantro; Juice of 1 medium orange; Juice of 1 medium lime; 2 teaspoons dijon mustard; 1/2 cup mashed avocado; Salt, to taste; Freshly ground pepper, to taste; Instructions: Finely shred the cabbage using either a knife, mandolin or food processor. Peel the jicama and chop into small cubes. Dice the ...
From mysolluna.com

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JICAMA COLESLAW | EMERILS.COM

Directions. In a medium bowl, combine the jicama, chayote, red onion, bell pepper, jalapeños, mayonnaise, buttermilk, lime juice, Dijon mustard, salt, sugar, and cayenne. Mix well and refrigerate for at least 1 hour and up to overnight. Taste and adjust the seasoning if necessary just before serving. Note: If you don’t have buttermilk on ...
From emerils.com

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