Best Jicama Buttermilk Coleslaw Annettes Recipes

JICAMA BUTTERMILK COLESLAW-ANNETTE'S

Steps:

• 1. Combine the green and red cabbages, carrots, and green onions in a large mixing bowl. In a small bowl, toss the jicama with the lemon juice and add to the cabbage mixture.
• 2. In a small mixing bowl, combine the vinegar, sugar, salt, and pepper and whisk until the sugar is dissolved. Pour the seasoned vinegar mixture over the cabbage mixture and toss to thoroughly combine. Cover with plastic wrap and transfer to the refrigerator for 20 to 30 minutes.
• 3. In a small bowl, combine the mayonnaise, buttermilk, and mustard and stir to combine. Add the mayonnaise mixture to the coleslaw and toss to thoroughly combine. Cover and refrigerate for at least 1 hour and up to overnight before serving. Enjoy!

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 SLAW-ANNETTE'S

Steps:

• 1. Combine the yogurt, lime juice, cider vinegar, sugar, cilantro, cumin, salt and pepper and whisk to combine. Refrigerate for at least 30 minutes to allow flavors to marry.
• 2. When you are ready to serve, combine the jicama, carrots, green onions, and red bell pepper in a large bowl and add the dressing. Toss gently but thoroughly to combine. Season with additional salt and pepper, if necessary. Serve immediately. Enjoy!

CRUNCHY JICAMA, APPLE, AND CARROT SLAW WITH CREAMY ORANGE DRESSING

Steps:

• In a small bowl, whisk together mayonnaise, sour cream, orange juice, vinegar, and basil; season with salt and pepper. Refrigerate, covered, until ready to use.
• Slice the apples, jicama, and carrots on the thinnest setting of a mandoline or with a sharp knife, then cut slices into julienne, about 2 inches long.
• In a large bowl, toss julienned apples, jicama, carrots, and cabbage with the mayonnaise mixture. Cover with plastic wrap, and refrigerate until ready to serve.

CREAMY COLESLAW

Steps:

• Combine vinegar, mayonnaise, poppy seeds, celery salt, and hot sauce in a small bowl, whisking until well blended.
• In a medium bowl, toss together the cilantro, cabbage, shredded carrots, green onions, bell pepper and jicama.
• Pour dressing over and toss until coated with dressing. Season with salt and pepper, to taste.
• Cover and refrigerate for about an hour so slaw is thoroughly chilled and flavores blended.

MEMORIAL DAY SAMMIE-ANNETTE'S

Steps:

• 1. Toast your bagel. Spread both sides with garden vegetable cream cheese.
• 2. Spread hot pepper jelly on bottom half of bagel.
• 3. Heat up leftover marinated pork long enough to take the chill off. Place on top of hot pepper jelly.
• 4. Use a slotted spoon and spoon a heaping spoonful of buttermilk jicama coleslaw on top of pork. Place top of bagel on top. Cut in half for ease of eating. Enjoy!
• 5. Here are the links to my magical marinade and my buttermilk jicama coleslaw that you prepare ahead of time for this sammie. You get at least 2 great meals out of these recipes. https://www.justapinch.com/recipes/sauce-spread/marinade/magical-marinade-annettes.html?p=1 https://www.justapinch.com/recipes/side/vegetable/jicama-buttermilk-coleslaw-annettes.html?p=1

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.

APPLE JICAMA COLESLAW

Steps:

• Place cabbage, jicama, and apple in a large bowl and toss to combine.
• Whisk mayonnaise, pineapple juice, sugar, hot sauce, salt, and pepper in a bowl until mixture is smooth and fluffy, 1 to 2 minutes.
• Pour mayonnaise mixture over cabbage, jicama, and apple; toss to combine. Let sit for 5 minutes.
• Mix in cilantro and toss again.
• Garnish with toasted corn bits and serve immediately.