Sweet Lemon Jicama Slaw Ww 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.

SWEET AND CRUNCHY JICAMA SALAD

Steps:

• In a large bowl, whisk together the lemon juice, olive oil, parsley, honey and salt. Add the jicama, carrots, apple and sesame seeds. Toss well to coat everything in the dressing. Let the salad sit for 30 minutes at room temperature to allow the flavors to combine and the vegetables to soften slightly.

SWEET LEMON-JICAMA SLAW (WW)

Steps:

• Combine all ingredients in a medium bowl; toss well.
• Serve as an accompanying side dish for summer meals.

JICAMA-CARROT SLAW

Steps:

• Combine 3 tablespoons each lime juice and finely chopped dates or currants and 2 tablespoons vegetable oil in a large bowl; let stand 10 minutes. Cut 1 medium carrot and 1 pound peeled jicama into matchsticks. Add the vegetables to the date mixture, season with salt and toss to coat. Stir in some torn mint.

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:

• 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.

MEXICAN GRILLED TOFU WITH JICAMA SLAW

Steps:

• Cut tofu in half crosswise, then holding knife parallel to work surface, split each piece in half horizontally. Place tofu pieces in baking dish and lay large piece of plastic wrap over surface. Place plate on top and weigh down with one or two cans. Refrigerate tofu 30 to 45 minutes to draw out excess moisture.
• Meanwhile, using mortar and pestle or side of chef's knife, mash garlic, cumin, oregano and salt into paste. Transfer to small bowl. Whisk in 3 tbsp lime juice and the orange juice with 1 tbsp oil. Season with pepper.
• Remove tofu pieces from baking dish and blot dry with paper towels. Discard liquid in dish. Return tofu to dish. Spoon half of lime juice mixture over tofu, spreading spices evenly and turning tofu to coat. Cover and refrigerate at least 2 hours or up to 1 day, turning occasionally.
• Prepare a hot charcoal fire or preheat gas grill on high.
• While grill is heating, prepare slaw. In medium bowl, whisk together 3 tbsp lime juice, the remaining 1 tbsp oil, honey and hot sauce. Add jicama, carrots and cilantro; toss well. Season with salt and pepper.
• Lightly oil grill rack. Remove tofu from marinade, reserving marinade for basting. Grill tofu, basting occasionally, until lightly browned, 3 to 4 minutes per side.
• Divide slaw among serving plates. Top each with a piece of grilled tofu. Garnish with lime wedges and cilantro sprigs and serve right away.

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.

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

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.