Jicama Slaw Annettes 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.

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.

QUICK JICAMA SLAW

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.

JICAMA SLAW-ANNETTE'S

Steps:

• 1. Combine the yogurt, lime juice, cider vinegar, sugar, cilantro, cumin, salt and pepper and whisk to combine. Refrigerate for at least 30 minutes to allow flavors to marry.
• 2. When you are ready to serve, combine the jicama, carrots, green onions, and red bell pepper in a large bowl and add the dressing. Toss gently but thoroughly to combine. Season with additional salt and pepper, if necessary. Serve immediately. Enjoy!

JICAMA COLE SLAW

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.

JICAMA SLAW

Steps:

• Use a grater to shred 2 cups of jicama into a large bowl. Add cole slaw and Mandarin orange segments; set aside.
• In a small bowl, whisk together reserved Mandarin juice, mayonnaise, vinegar, fajita seasoning, salt, and pepper.
• Pour dressing over jicama mixture. Toss to mix thoroughly. Top with cilantro.
• Serve immediately.

JICAMA SLAW

Steps:

• In a large bowl, whisk together the olive oil, honey and lime zest and juice. Season with salt and pepper.
• Toss the jicama, cabbage and scallions with the dressing until coated. If using right away, toss with the mint and serve. (The slaw can be made ahead of time and refrigerated up to overnight; if making ahead, wait to add the mint until just before serving.)

JICAMA SLAW

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.

JICAMA SLAW

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.

JICAMA BUTTERMILK COLESLAW-ANNETTE'S

Steps:

• 1. Combine the green and red cabbages, carrots, and green onions in a large mixing bowl. In a small bowl, toss the jicama with the lemon juice and add to the cabbage mixture.
• 2. In a small mixing bowl, combine the vinegar, sugar, salt, and pepper and whisk until the sugar is dissolved. Pour the seasoned vinegar mixture over the cabbage mixture and toss to thoroughly combine. Cover with plastic wrap and transfer to the refrigerator for 20 to 30 minutes.
• 3. In a small bowl, combine the mayonnaise, buttermilk, and mustard and stir to combine. Add the mayonnaise mixture to the coleslaw and toss to thoroughly combine. Cover and refrigerate for at least 1 hour and up to overnight before serving. Enjoy!