Best 11 Carrot Jicama And Red Cabbage Slaw Recipes

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Unveiling the Vibrant Carrot, Jicama, and Red Cabbage Slaw: A Culinary Symphony of Crunchy Texture, Refreshing Flavors, and Vibrant Colors. Embark on a culinary adventure as we delve into the world of this delectable slaw, an orchestra of crisp and refreshing flavors, where sweet and tangy dance in harmony. Discover the secret to creating this delightful side dish, a symphony of textures and colors that will elevate any meal. Let's uncover the essence of this remarkable dish and guide you through the steps of crafting your own culinary masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

CARROT, JICAMA, AND RED CABBAGE SLAW



Carrot, Jicama, and Red Cabbage Slaw image

Myriad flavors combine to create this tasty slaw, which can be served atop our Chorizo con Queso Tortas.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Yield Makes about 4 cups

Number Of Ingredients 10

2 teaspoons whole anise seeds
2 cups julienned red cabbage
1 cup julienned carrots
1 cup julienned jicama
1 large jalapeno, thinly sliced crosswise
3 tablespoons freshly squeezed lime juice
1 scant teaspoon coarse salt
1 teaspoon sugar
1/3 cup chopped cilantro
1 tablespoon chopped fresh mint

Steps:

  • Heat a small, heavy-bottomed skillet over high heat. Add anise seeds and toast, stirring constantly, until fragrant, about 30 seconds. Remove anise seeds from pan and let cool to room temperature.
  • In a large bowl, mix together cabbage, carrots, jicama, and jalapeno. Add lime juice, salt, sugar, cilantro, mint, and cooled anise seeds; toss to combine; let stand at least 1 hour, stirring occasionally, before serving. Slaw is best when made up to 3 days in advance and can be stored in an airtight container, refrigerated.

JICAMA AND RED CABBAGE SLAW



Jicama and Red Cabbage Slaw image

Provided by Trisha Yearwood

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

1/4 cup fresh lime juice
1 tablespoon Mexican crema or sour cream
Kosher salt
1/2 teaspoon ground cumin
3 scallions, chopped
1 small clove garlic, minced
1/4 cup chopped fresh cilantro
1/2 medium red cabbage, thinly sliced
1/2 medium jicama, peeled and cut into matchsticks

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



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.

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

CABBAGE AND JICAMA SLAW



Cabbage and Jicama Slaw image

Crunchy cabbage, carrots, and jicama are coated in a creamy lime salad dressing in this easy slaw recipe that's a great lunchbox addition.

Provided by Scott Koeneman

Categories     Salad     Coleslaw Recipes     With Mayo

Time 50m

Yield 8

Number Of Ingredients 8

1 pound shredded cabbage
1 jicama, peeled and shredded
2 large carrots, peeled and shredded
4 stalks green onions, white and light green parts only, thinly sliced
1 medium jalapeno pepper, seeded and minced
6 tablespoons light mayonnaise
¼ cup lime juice
½ teaspoon kosher salt, or to taste

Steps:

  • Combine cabbage, jicama, carrots, green onions, and jalapeno pepper in a large bowl.
  • Stir mayonnaise, lime juice, and 1/2 teaspoon salt together in a small bowl until blended. Pour over veggies and toss to coat. Taste and adjust salt if needed. Cover and chill for at least 30 minutes before serving.

Nutrition Facts : Calories 94.2 calories, Carbohydrate 14.5 g, Cholesterol 3.9 mg, Fat 3.9 g, Fiber 6.2 g, Protein 1.8 g, SaturatedFat 0.6 g, Sodium 223 mg, Sugar 5 g

JíCAMA, CARROT, AND RED CABBAGE SLAW WITH ANISE AND LIME



Jícama, Carrot, and Red Cabbage Slaw with Anise and Lime image

Categories     Salad     Vegetable     Side     No-Cook     Picnic     Thanksgiving     Vegetarian     Cinco de Mayo     Lime     Carrot     Fall     Healthy     Vegan     Anise     Jícama     Cabbage     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 9

1 tablespoon anise seeds
a 2-pound piece jícama
1/2 pound carrots (about 2 large)
a 3/4-pound piece red cabbage
1/2 cup packed fresh flat-leafed parsley leaves
1/3 cup vegetable oil
2 tablespoons fresh lime juice
1/2 teaspoon Dijon mustard
1/2 teaspoon salt

Steps:

  • In a dry heavy skillet toast anise seeds over moderate heat, shaking skillet occasionally, until fragrant, about 1 minute. Cool seeds and coarsely grind with a mortar and pestle or a cleaned electric coffee/spice grinder.
  • Peel jícama and carrots and quarter jícama. Using a mandoline or other manual slicer, cut jícama and carrots into very thin slices, about 1/16 inch. Stack slices and cut into julienne strips. With a knife cut cabbage into very thin shreds. Vegetables may be prepared 1 day ahead and chilled separately in sealable plastic bags.
  • Coarsely chop parsley. In a large bowl stir together anise, oil, lime juice, mustard, and salt. Add vegetables and parsley, tossing to coat, and season with salt and pepper. Slaw may be made 2 hours ahead and chilled, covered.

JICAMA CILANTRO RED CABBAGE SLAW



Jicama Cilantro Red Cabbage Slaw image

This is a festive salad with crunch and vibrant flavor. (hee-cah-mah) a member of the morning glory family that comes from Mexico and South America. A cousin of the sweet potato

Provided by Rita1652

Categories     Salad Dressings

Time 20m

Yield 10 serving(s)

Number Of Ingredients 14

1/3 cup canola oil or 1/3 cup olive oil
1 lime, juice of
1/4 cup white vinegar or 1/4 cup apple cider vinegar
1 tablespoon honey
salt and pepper
cayenne
1 jicama, cut in matchsticks about 3 cups (medium-size jicamas with smooth, unblemished skin)
3 cups shredded red cabbage
2 cups bell peppers (red, green, yellow, and orange)
1/2 cup red onion, diced
2 -4 garlic cloves, minced
1/2 cup cilantro, minced
2 tablespoons basil, minced
2 tablespoons mint, minced

Steps:

  • Whisk dressing in a large bowl.
  • Add the salad ingredients mixing to combine all. season to taste.
  • Chill for a couple hours to over night for flavors to meld.

Nutrition Facts : Calories 115.3, Fat 7.4, SaturatedFat 0.6, Sodium 10.8, Carbohydrate 12, Fiber 4.5, Sugar 4.9, Protein 1.2

JICAMA COLESLAW



Jicama Coleslaw image

Provided by Molly O'Neill

Categories     salads and dressings

Time 10m

Yield Six to eight servings

Number Of Ingredients 12

2 cups shredded radicchio or red cabbage
1/2 cup grated carrots
1 small onion grated
1 medium-size jicama, peeled and julienned
1 red bell pepper, stemmed, cored, deribbed and julienned
1 yellow bell pepper, stemmed, cored, deribbed and julienned
1 jalapeno chili, seeded and minced
1/2 cup mayonnaise
1 tablespoon honey
1 tablespoon raspberry vinegar
1 tablespoon fresh lemon juice
Salt and freshly ground pepper to taste

Steps:

  • In a large bowl, combine the radicchio or cabbage, carrots, onion, jicama, bell peppers and jalapeno. In a small bowl, whisk together the mayonnaise, honey, vinegar, lemon juice, salt and pepper. Add the salad and toss to coat well. Refrigerate until ready to serve.

Nutrition Facts : @context http, Calories 166, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 422 milligrams, Sugar 6 grams

TROUT WITH RED CABBAGE, JICAMA, AND CHIPOTLE SLAW



Trout with Red Cabbage, Jicama, and Chipotle Slaw image

Provided by Bon Appétit Test Kitchen

Categories     Quick & Easy     Low Cal     High Fiber     Dinner     Trout     Healthy     Cabbage     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1/3 cup mayonnaise
2 tablespoons (or more) fresh lime juice plus lime wedges (for serving)
1 1/2 teaspoons (or more) minced canned chipotle chiles in adobo
1 1/4 teaspoons ground cumin
4 boneless trout fillets with skin
2 tablespoons plain nonfat yogurt
1 8-ounce package thinly sliced red cabbage (about 4 cups)
2 cups matchstick-size strips peeled jicama
1/2 cup (packed) plus 1 tablespoon chopped fresh cilantro
1/4 cup unsalted natural pepitas (pumpkin seeds; optional)

Steps:

  • Whisk mayonnaise, 2 tablespoons lime juice, 1 1/2 teaspoons chipotles, and cumin in large bowl to blend. Sprinkle fish on both sides with salt and pepper. Measure 4 teaspoons chipotle mayonnaise and spread over flesh side of trout fillets. Whisk yogurt into remaining chipotle mayonnaise in bowl. Add cabbage, jicama, and 1/2 cup cilantro to chipotle dressing and toss to coat, adding more lime juice, if desired. Season slaw generously with salt and pepper.
  • Heat large nonstick skillet over medium-high heat. Add trout, flesh side down, and cook until deep golden, 2 to 3 minutes. Turn fish fillets over and cook until just opaque in center, about 2 minutes. Place 1 fish fillet on each of 4 plates. Spoon slaw alongside; sprinkle slaw with pepitas, if desired. Sprinkle fish with 1 tablespoon cilantro and serve with lime wedges.

JICAMA SLAW



Jicama Slaw image

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

1/4 cup minced fresh cilantro
1/4 cup sour cream
2 tablespoons mayonnaise
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
2 cups shredded peeled jicama
1/2 cup shredded carrot
1/4 cup chopped sweet red pepper

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

NAPA CABBAGE AND JICAMA SLAW



Napa Cabbage and Jicama Slaw image

Serve this flavorful cabbage-jicama slaw from Stanton Social and Beauty & Essex chef Chris Santos as a refreshing accompaniment to spicier dishes like his Baby Back Ribs.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 8

1 cup Kewpie
2 tablespoons Sambal Oelek paste
1/2 cup julienned napa cabbage
1/2 cup julienned red pepper
1/2 cup julienned yellow pepper
1/2 cup julienned carrot
1/2 cup julienned jicama
1/2 cup cilantro leaves

Steps:

  • In a large bowl, mix together Kewpi and Sambal paste until well combined. Add cabbage, both peppers, carrot, jicama, and cilantro leaves; toss to combine.

Tips:

  • Choose fresh and crispy vegetables. This will ensure that your slaw is crisp and refreshing.
  • Use a variety of vegetables. This will give your slaw different flavors and textures.
  • Shred the vegetables thinly. This will help them absorb the dressing more easily.
  • Mix the vegetables thoroughly. This will ensure that the dressing is evenly distributed.
  • Chill the slaw before serving. This will help the flavors to develop and will make the slaw more refreshing.

Conclusion:

Carrot, jicama, and red cabbage slaw is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be customized to your liking. So next time you are looking for a refreshing and healthy side dish, give this slaw a try!

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