Best Savoy Jicama Slaw With Citrus Cumin Dressing Recipes

Citrus Slaw image

Provided by Rachael Ray : Food Network

Time 11m

Yield 6 servings

Number Of Ingredients 7

1/4 cup orange marmalade
1 lemon, juiced
1 lime, juiced
2 to 3 teaspoons hot sauce
1/4 to 1/3 cup extra-virgin olive oil
1 pound sack shredded slaw salad mix
Salt and freshly ground black pepper

Steps:

Remove metal top from jar and loosen the marmalade up in microwave 15 seconds. Spoon loosened marmalade into a bowl then whisk in lemon and lime juice, hot sauce and olive oil. Toss slaw salad with dressing and season with salt and pepper.

Jícama Slaw with Lime-Ancho Dressing image

Provided by Bobby Flay

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.