Best Jícama Cucumber And Chile Slaw Recipes

Jicama Slaw image

Provided by Guy Fieri

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.

Mexican Jicama Slaw image

Provided by dicentra

Categories Mexican

Time 10m

Yield 1-2 serving(s)

Number Of Ingredients 6

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.

Nutrition Facts : Calories 599.1, Fat 54.9, SaturatedFat 7.6, Sodium 639.8, Carbohydrate 28.6, Fiber 14, Sugar 5.7, Protein 2.6

Jícama, Cucumber, and Chile Slaw image

Yield Serves 2 as a side dish

Number Of Ingredients 7

1/2 English cucumber
a 1/4-pound piece jícama
2 medium carrots
2 1/2 tablespoons seasoned rice vinegar
3 tablespoons chopped fresh cilantro sprigs
1 tablespoon vegetable oil
1/4 teaspoon Asian chili paste, or to taste

Steps:

Seed cucumber and peel jícama. Cut cucumber, jícama, and carrots into 1 1/2-inch-long thin strips. Toss vegetables together with remaining ingredients and season with salt and pepper.