Rainforest Slaw 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.

CONFETTI VEGGIE SLAW (RAINFOREST CAFE)

Confetti Veggie Slaw (Rainforest Cafe) image

We had the Napa Veggies at the Rainforest Cafe and knew we had to find a way to make something similiar at home. My kids now say that our recipe is better than the Rainforest Cafe's. There is a lot of room for personal taste with this recipe, add other veggies or take out those you don't like. Our favorite is the Jicima, we could never leave that one out! This recipe makes a ton, but it keeps well. It will still be nice & crispy 4 days later.

Provided by Darcys Diner

Categories Vegetable

Time 30m

Yield 20 serving(s)

Number Of Ingredients 15

Ingredients

1 (8 3/4 ounce) can corn, drained (we use white shoepeg)
1 green pepper, julienned
1 red pepper, julienned
1 yellow pepper, julienned
1 large jicama, julienned
2 cups carrots, julienned (about 4 carrots)
1/3 cup red onion, chopped
1/2 cup raisins (I use mix of white & regular)
1 cucumber, sliced
1 cup red cabbage, julienned (optional)
2/3 cup vinegar (I use seasoned white rice vinegar)
1/2 cup sugar
1/4 cup vegetable oil
1/4 teaspoon pepper (or to taste)
1/2 teaspoon salt (or to taste)

Steps:

Combine all the veggies in a large bowl. I use my mandolin to cut everything since there is so much julienning to do. In a small bowl, mix vinegar, sugar, oil, salt & pepper. Pour over veggies. Cover & marinate in the refrigerator. We will eat it right away, but as it sits the veggies soak up the flavors.

Nutrition Facts : Calories 104.6, Fat 3.1, SaturatedFat 0.4, Sodium 71.1, Carbohydrate 19, Fiber 4.2, Sugar 10.2, Protein 1.4

RAINFOREST SLAW

Rainforest Slaw image

I've had this in my recipe book for awhile, and can't remember where it came from. I seem to recall pulling it from a newspaper or magazine, but blasted if I could tell you which one. I think maybe it's a clone of a Rainforest Cafe recipe? Regardless, this is a great coleslaw for people who don't like mayonnaise!

Provided by CooksWithScissors

Categories < 15 Mins

Time 10m

Yield 9 cups

Number Of Ingredients 11

Ingredients

2 tablespoons white wine vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup vegetable oil
3/4 cup red onion, very thinly sliced
8 cups green cabbage, shredded (or premade "coleslaw" cabbage mix)
1/2 cup dried cranberries
1/2 cup dried apricot, diced

Steps:

Whisk together vinegar, sugar, mustard, paprika, salt and pepper in a small bowl until blended. Gradually whisk in oil. Add onions and toss to blend. Let stand at least two hours to marinate onions.
Combine cabbage, cranberries and apricots in a large bowl. Add dressing and toss till well blended.

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