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.
QUICK JICAMA SLAW
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
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 SLAW WITH LIME DRESSING
Compliments of Blue Mesa Grill Dallas Texas. This is also good as a sandwich and burger topper..maybe I'm weird but it is!
Provided by malinda sargent
Categories Other Salads
Number Of Ingredients 8
Steps:
- 1. ***Lime Dressing*** 1 clove garlic, minced 1 minced shallot 1/4 cup cilantro, chopped fine 3/4 cup canola oil 1/2 cup fresh lime juice 1 teaspoon salt 2 tablespoons cotija cheese, grated (or parmesan)
- 2. Fry tortilla strips in oil until lightly browned and crispy. Remove from oil. Drain and cool on paper towels. Grill jicama slices for about 3 minutes (enough to mark with the grill and slightly soften). After grilling, cool jicama and slice in julienne strips. Toss the jicama, peppers, cabbages and crispy tortilla strips together in a mixing bowl. For the lime dressing whisk together the garlic, shallot, cilantro, oil, lime juice and salt. Pour the dressing over the salad and distribute evenly. Sprinkle the grated cotija cheese over the salad and mix well. Blue Mesa Grill Dallas, Texas
JICAMA SALAD WITH CILANTRO AND LIME
This is a great tasting and fresh salad for summer or anytime. It goes really well with a Mexican-style dish.
Provided by L. Perry
Categories Salad Vegetable Salad Recipes
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- Combine the julienned jicama, chopped cilantro, and salt and pepper in a large bowl. Sprinkle with lime juice and toss to coat. Refrigerate until ready to serve.
Nutrition Facts : Calories 45.8 calories, Carbohydrate 10.9 g, Fat 0.1 g, Fiber 5.8 g, Protein 0.9 g, Sodium 5.4 mg, Sugar 2.2 g
JICAMA AND CUCUMBER SLAW WITH SWEET AND SPICY DRESSING
Steps:
- In a small bowl, mix all of the ingredients for the dressing and set aside.
- In a large bowl, combine all of the ingredients, and then mix in the dressing.
- Eat immediately or refrigerate.
Nutrition Facts : ServingSize 0.5 Cup, Calories 250 kcal, Carbohydrate 29 g, Protein 2 g, Fat 14 g, SaturatedFat 2 g, Sodium 63 mg, Fiber 10 g, Sugar 14 g
JICAMA AND CARROT SLAW
Two juices, pineapple and lime, are used for a dressing in this slaw.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Whisk together pineapple juice, lime juice, and oil. Add salt, pepper, and coriander.
- Slice off rough outer skin from jicama and peel carrots. Using a sharp knife, cut jicama and carrots into matchsticks, about 3 inches long, and 1/8 inch thick, or shred vegetables in a food processor. Combine jicama and carrots in a large bowl and add dressing. Toss well and adjust seasoning with more salt and pepper. Serve immediately.
JíCAMA SLAW WITH LIME-ANCHO DRESSING
Provided by Bobby Flay
Categories Salad Citrus Pepper Side No-Cook Vegetarian Carrot Summer Raw Cabbage Cilantro Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Make the dressing:
- Whisk together the lime juice, vinegar, ancho powder, and honey in a bowl. Whisk in the oil and season to taste with salt and pepper. (The dressing can be made a day in advance, covered, and kept refrigerated. Bring to room temperature before using.)
- Make the slaw:
- Combine the jicama, cabbage, and carrots in a large bowl. Pour the dressing over the jicama mixture and toss to coat well. Mix in the cilantro. Let sit at room temperature for 15 minutes before serving.
JICAMA SALAD DRESSING
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
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
JICAMA & ORANGE SALAD WITH LIME DRESSING
A friend made this and brought it to our Supper 8 many years ago. We served a Mexican spread and this was a perfect fit. It is very different and truly delicious!
Provided by Chef Buggsy Mate
Categories Lime
Time 35m
Yield 14 serving(s)
Number Of Ingredients 13
Steps:
- For the lime dressing, combine the sugar and dry mustard in a medium bowl.
- Add the oil, lime juice, honey water, and vinegar.
- Stir until well blended.
- Stir in cilantro.
- For salad, layer ingredients in order they are listed.
- Serve with the lime dressing.
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.
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- Scorch the poblano peppers over an open flame (if you have a gas cooktop), or roast them in a 400° (204 °c) oven until the skins are black and blistered and the peppers have softened. Let cool.
- Toast the pepitas in a pan on medium heat for approximately 4 to 5 minutes or until they’re lightly browned. Shake frequently to avoid scorching. Sprinkle a pinch of sea salt on top and let cool.
- Shred the jicama and carrots in a food processor, use the shredding blade. If you don’t have a food processor, use a box shredder or slice into thin matchsticks with a knife.
- Scrape the blackened skin off of the peppers and remove the seeds. Slice into thin matchsticks and then slice the matchsticks into 2 inch (6 cm) long pieces.
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- In a small bowl, whisk together the lime juice, honey or agave nectar, cumin and salt. Slowly whisk in the olive oil.
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- CHOP: Peel the jicama and then slice it thinly lengthwise. I used a mandolin (and cut proof gloves!) to make this easy and get even slices. Carefully cut the slices into thin matchsticks. Repeat this process for both the red radishes and the daikon. If you have some smaller, thinner radishes, just slice them thinly and skip the matchsticks altogether.
- EMULSIFY: Add all of the dressing ingredients to a mini food processor and process until evenly combined and dotted through with fine pieces of cilantro.
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- STORE: The vegetables tossed in the dressing will keep overnight just fine, retaining their crunch, but the pink of the radishes will start to bleed a little. If that’s a problem, you can chop the vegetables ahead of time and then toss with the dressing and add the avocado and mango just before serving.
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- Prep slaw ingredients and place your cabbage, jicama, mango and cilantro in a salad bowl. Toss to combine.
- Add all ingredients for the mango dressing into a blender and blend until smooth. The batch will make about 3/4 cup. Pour 1/2 cup over slaw mixture and toss to combine. Taste and add more dressing if needed.
- Store any remaining dressing in a sealed container in the fridge for up to 3 days. Leftover salad will also last 3 days in the fridge.
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