Jícama Slaw With Lime Ancho Dressing Recipes

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JíCAMA SLAW



Jícama Slaw image

Categories     Vegetable     Side     No-Cook     Picnic     Vegetarian     Quick & Easy     Cinco de Mayo     Raw     Jícama     Cilantro     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

1 medium red onion, finely chopped (3/4 cup)
1 1/4 teaspoons salt
2 1/2 tablespoons fresh lime juice
1/3 cup extra-virgin olive oil
1 teaspoon sugar
1/4 teaspoon black pepper
2 1/2 pound jicama, peeled and cut into julienne strips (9 to 10 cups)
1/3 cup finely chopped fresh cilantro

Steps:

  • Soak onion in 1 cup cold water with 1/2 teaspoon salt 15 minutes (to make onion flavor milder). Drain in a sieve, then rinse under cold water and pat dry.
  • Whisk together lime juice, oil, sugar, pepper, and remaining 3/4 teaspoon salt in a large bowl until combined well. Add onion, jicama, cilantro, and salt to taste and toss well.

JICAMA SLAW



Jicama Slaw image

Provided by Bobby Flay

Categories     side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 10

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

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.

QUICK JICAMA SLAW



Quick Jicama Slaw image

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

½ small head red cabbage, cored and thinly sliced
2 sweet apples, cut into matchsticks
1 small jicama, peeled and cut into matchsticks
1 cup matchstick-cut carrots
½ cup diced red onion
6 tablespoons olive oil
3 tablespoons rice vinegar
3 tablespoons fresh lime juice
¼ bunch fresh cilantro, chopped
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon red pepper flakes
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper

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



Jicama Slaw image

Provided by Guy Fieri

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

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.

JICAMA SLAW



Jicama Slaw image

Provided by Bobby Flay

Categories     side-dish

Time 25m

Yield 8 servings

Number Of Ingredients 10

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

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. Season with salt and pepper, to taste. Pour the dressing over the jicama mixture and toss to coat well. Fold in the cilantro. Let stand at room temperature for 15 minutes before serving.

JíCAMA SLAW WITH LIME-ANCHO DRESSING



Jícama Slaw with Lime-Ancho Dressing image

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

For the dressing:
1/2 cup fresh lime juice
2 tablespoons rice vinegar
2 tablespoons ancho chile powder
2 tablespoons honey
1/2 cup mild vegetable oil, such as canola
Salt and freshly ground pepper
For the slaw:
1 (2-pound) jicama, peeled and cut into matchsticks
1/2 head napa cabbage, cored and shredded
2 carrots, coarsely grated
1/4 cup finely chopped fresh cilantro leaves

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.

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