Jicama Slaw Food

JICAMA SLAW

Jicama Slaw image

Provided by Bobby Flay

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.

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-MANGO SLAW

Jicama-Mango Slaw image

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Yield Yield:

Number Of Ingredients 0

Ingredients

Steps:

Toss julienned mango and jicama, red onion, radish and cilantro; add cumin, salt and cayenne. Drizzle with olive oil and lime juice.
See all 50 Simple Salads

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 JICAMA SLAW

Mexican Jicama Slaw image

Make and share this Mexican Jicama Slaw recipe from Food.com.

Provided by dicentra

Categories Mexican

Time 10m

Yield 1-2 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup olive oil
3 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon sea salt
2 cups finely sliced jicama

Steps:

In food processor, process olive oil, lime juice, chili powder, cumin and salt. Transfer to bowl.
Add jicama to dressing and toss until well coated. Cover and set aside for 10 minutes until softened.

Nutrition Facts : Calories 599.1, Fat 54.9, SaturatedFat 7.6, Sodium 639.8, Carbohydrate 28.6, Fiber 14, Sugar 5.7, Protein 2.6

JICAMA SLAW WITH JALAPENO DRESSING

Jicama Slaw With Jalapeno Dressing image

This can be a great low carb salad if using Splenda instead of sugar. Allow at least 1 hour chilling time for the flavors to meld.

Provided by Mercy

Categories Onions

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups peeled jicama, julienned into match-sized strips
1 1/2 cups bell peppers, julienned into match-sized strips
1 small red onion, thinly sliced
1/4 cup peanut oil
1/3 cup snipped fresh cilantro
2 tablespoons red wine vinegar
1 small fresh jalapeno, seeded and finely chopped
1 minced garlic clove
1 teaspoon Splenda sugar substitute or 1 teaspoon sugar

Steps:

Shake together the dressing ingredients in a screw-top jar or whisk it together in a small bowl.
Combine the jicama strips, pepper strips and onion slices in a large bowl and pour the jalepeno dressing over jicama mixture, tossing to coat,.
Cover and chill at least 1 hour, up to 6 hours, stirring occasionally.

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.

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

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

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

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