Mexican Jicama Slaw Recipes

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.

Steps:

• Blend all dressing ingredients in a food processor.
• Pour over vegetables and mix well.

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.

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.

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.

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.

Steps:

• In a dry heavy skillet toast anise seeds over moderate heat, shaking skillet occasionally, until fragrant, about 1 minute. Cool seeds and coarsely grind with a mortar and pestle or a cleaned electric coffee/spice grinder.
• Peel jícama and carrots and quarter jícama. Using a mandoline or other manual slicer, cut jícama and carrots into very thin slices, about 1/16 inch. Stack slices and cut into julienne strips. With a knife cut cabbage into very thin shreds. Vegetables may be prepared 1 day ahead and chilled separately in sealable plastic bags.
• Coarsely chop parsley. In a large bowl stir together anise, oil, lime juice, mustard, and salt. Add vegetables and parsley, tossing to coat, and season with salt and pepper. Slaw may be made 2 hours ahead and chilled, covered.

Steps:

• Peel jicama and cut into French fry-sized sticks. Combine with lime juice and cayenne pepper in a medium bowl and toss to coat. Serve as finger food.