Jicama Cucumber And Chile Slaw Food

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.

CUCUMBER AND JICAMA SLAW

Steps:

• Cut English cucumber into 3-inch lengths, then thinly slice lengthwise, avoiding center. Cut slices into matchsticks. Peel jicama and thinly slice. Working with several slices at a time, stack and cut lengthwise into matchsticks. In a bowl, toss jicama, cucumber, honey, and fresh lime juice until combined. Season with salt and chili powder.

JICAMA SLAW

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.

CRUNCHY JICAMA AND MANGO SALAD WITH CHILE AND LIME

Steps:

• Peel and cut the jicama into long thin strips. Slice the cucumbers in half, scoop out the seeds and then cut into strips similar in size to the jicama strips. Peel the mangoes, cut the cheeks off, then slice into wedges. Combine all the ingredients in a large mixing bowl with the chopped cilantro, powdered chile and lime juice. When ready to serve, season with a little salt and garnish with fresh cilantro sprigs.

MEXICAN STYLE SLAW

Steps:

• Dressing: Mix the soy sauce, lime juice, sesame oil, sugar, chile, salt and pepper in a medium bowl.
• Salad: In a large salad bowl, add the jicama, beets, and cucumber along with the dressing and toss to combine. Cover and refrigerate until chilled. Serve cold.

JICAMA, CUCUMBER, AND CHILE SLAW

Steps:

• Seed cucumber and peel jicama. Cut cucumber, jicama, and carrots into 1 1/2-inch-long thin strips. Toss vegetables together with remaining ingredients and season with salt and pepper. Yield: 4 servings Per serving: 636 Calories (kcal); 28g Total Fat; (38% calories from fat); 8g Protein; 94g Carbohydrate; 0mg Cholesterol; 128mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 6 Vegetable; 1/2 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9373 Converted by MM_Buster v2.0n.

JíCAMA AND CUCUMBER CHILI SPEARS

Steps:

• Peel jícama and seed cucumber. Cut jícama and cucumber into about 2 1/2- by 1/4-inch spears and in a bowl toss with remaining ingredients.

JíCAMA, CUCUMBER, AND CHILE SLAW

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.