Tangy Jicama Slaw Recipes

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JICAMA SLAW

Provided by Guy Fieri

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15



Jicama Slaw image

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.

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

JICAMA SLAW

Provided by Bobby Flay

Categories     side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 10



Jicama Slaw image

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.

1 large jicama, peeled and finely shredded
1/2 napa cabbage, finely shredded
2 carrots, shredded
1/2 cup freshly squeezed lime juice
2 tablespoons rice vinegar
2 tablespoons ancho chili powder
2 tablespoons honey
1/2 cup canola oil
Salt and freshly ground black pepper
1/4 cup finely chopped cilantro leaves

JICAMA-APPLE SLAW

A crisp, crunchy, tangy slaw. Good to serve with barbeque, grilled chicken, or any summer-time menu!

Provided by ThreeGoodCooks

Categories     Apple

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10



Jicama-Apple Slaw image

Steps:

  • In large bowl, whisk mayonnaise, vinegar, lemon juice, sugar, salt and pepper until blended.
  • Using a julienne vegetable peeler or a mandolin, pare the apple on four sides into thin julienne strips, stopping when you reach the cores and seeds; add to dressing with red onion and toss.
  • Cut the jicama and carrots in the same fashion with the julienne peeler, into long thin shreds. Add to bowl and gently toss to combine.
  • Serve immediately, or refrigerate up to 6 hours.

Nutrition Facts : Calories 181, Fat 6.8, SaturatedFat 1, Cholesterol 5.1, Sodium 452.5, Carbohydrate 30.4, Fiber 8.4, Sugar 14.1, Protein 1.6

1/2 cup mayonnaise
3 tablespoons rice wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 granny smith apples
1/4 cup red onion, minced
1 3/4 lbs jicama, peeled
2 large carrots, peeled

JICAMA SLAW WITH JALAPENO DRESSING

This can be a great low carb salad if using Splenda instead of sugar. Allow at least 1 hour chilling time for the flavors to meld.

Provided by Mercy

Categories     Onions

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9



Jicama Slaw With Jalapeno Dressing image

Steps:

  • Shake together the dressing ingredients in a screw-top jar or whisk it together in a small bowl.
  • Combine the jicama strips, pepper strips and onion slices in a large bowl and pour the jalepeno dressing over jicama mixture, tossing to coat,.
  • Cover and chill at least 1 hour, up to 6 hours, stirring occasionally.

2 cups peeled jicama, julienned into match-sized strips
1 1/2 cups bell peppers, julienned into match-sized strips
1 small red onion, thinly sliced
1/4 cup peanut oil
1/3 cup snipped fresh cilantro
2 tablespoons red wine vinegar
1 small fresh jalapeno, seeded and finely chopped
1 minced garlic clove
1 teaspoon Splenda sugar substitute or 1 teaspoon sugar

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