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.
JICAMA AND RED CABBAGE SLAW
Provided by Trisha Yearwood
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Whisk the lime juice, crema and 1/2 teaspoon salt together in a large bowl. Add the cumin, scallions and garlic and let stand 5 minutes. Add the cilantro, cabbage and jicama and toss to coat. Let stand for 15 minutes, tossing occasionally. Serve immediately or refrigerate up to 1 day (the cabbage will release its color and turn the slaw pink over time).
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.
CHINESE CHICKEN BURGERS WITH RAINBOW SESAME SLAW
Steps:
- For the rainbow sesame slaw: Combine the jicama, bell peppers, snow peas, rice wine vinegar, sesame oil, sesame seeds, soy sauce and sugar in a medium mixing bowl, tossing to combine. Set aside.
- For the Sriracha lime mayo: Combine the mayonnaise, Sriracha, lime zest and juice in a small bowl. Set aside.
- For the burger patties: Combine the chicken, scallions, soy sauce, sugar, sesame oil, lemongrass and garlic, gently mixing to incorporate. Divide the mixture into 6 patties and set aside. Heat a grill pan over medium-high heat, and brush with the vegetable oil. Place the patties on the grill and cook, turning once until done, 6 to 8 minutes per side. During the last few minutes of cooking, baste each burger with 1 tablespoon hoisin sauce.
- To assemble, spread about 1 tablespoon of the Sriracha lime mayo on each bun bottom and top. Place the patties on the bun bottoms, top with about 1/3 cup of the slaw, add the bun top and enjoy! These burgers are great served with sweet potato fries or sweet potato chips.
ASIAN STYLE JICAMA SLAW
Steps:
- Mix together in a glass or plastic bowl and set aside: 2-1/2- TBL Rice Wine Vinegar 1-1/2- TBL Canola Oil 2 tsp - Toasted Sesame Oil 1 tsp- Asian Chili Paste w/ garlic Juice from ½ Lime ½ tsp- Sea Salt Small amount fresh ground Black Pepper Slice Shallot paper thin, separate pieces by hand and along with Cilantro add to dressing above. Wash, peel (as needed) and cut all vegetables into 1-2" long matchsticks; add to dressing mix. Toss lightly by hand and then place in a sealed container over night in refrigerator before serving.
JICAMA CITRUS SLAW
Provided by Robin Miller : Food Network
Categories side-dish
Time 10m
Yield 4 cups
Number Of Ingredients 6
Steps:
- In a large bowl, combine mayonnaise, vinegar and 2 tablespoons liquid from mandarin orange can. Add jicama, red cabbage and mandarin oranges. Toss to combine. Season, to taste, with salt and pepper.
JICAMA SLAW
For a change of pace from cabbage slaw, why not give jicama a try? The jicama adds a sweet, nutty flavor to this flavorful slaw.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 113 calories, Fat 8g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 350mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges
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