Jicama apple slaw is a refreshing and healthy salad that is perfect for a summer barbecue or potluck. It is made with shredded jicama, apples, carrots, and cabbage, and is tossed in a tangy dressing made with mayonnaise, vinegar, sugar, and mustard. The jicama and apples provide a sweet and crunchy contrast to the cabbage and carrots, while the dressing adds a creamy and tangy flavor. This salad is a great way to get your daily dose of fruits and vegetables, and it is also a delicious and satisfying side dish.
Let's cook with our recipes!
JICAMA, CARROT, AND GREEN APPLE SLAW
Flavorful take on an old bbq standby. Other seasonings can be added as well, depending on preference. I find that chili powder adds a nice kick. Serve right after tossing if you prefer a nice crunchy slaw or let marinade in the fridge for an hour before dishing up. Great with grilled veggies, Mexican style corn on the cob, and smoked chicken breast.
Provided by SerenaBloom
Categories Salad Coleslaw Recipes No Mayo
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Place the cabbage, jicama, radish, apple, carrot, pear, and cilantro into a mixing bowl. Sprinkle with olive oil, orange juice, lime juice, salt, and pepper. Toss until evenly blended and serve.
Nutrition Facts : Calories 97.7 calories, Carbohydrate 16.8 g, Fat 3.6 g, Fiber 5.3 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 63.9 mg, Sugar 9 g
CRUNCHY JICAMA, APPLE, AND CARROT SLAW WITH CREAMY ORANGE DRESSING
This special Crunchy Jicama, Apple, and Carrot Slaw with Creamy Orange Dressing adds unexpected crunch and bright citrus flavor to barbecue main course dishes.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
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.
APPLE JICAMA SLAW
Make and share this Apple Jicama Slaw recipe from Food.com.
Provided by James Craig
Categories Apple
Time 14m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel and slice jicama into 1/4 inch thick juilenne sticks.
- Core and slice Granny Smith apples into 1/4 inch thick juilenne sticks.
- Remove seeds and stems slice bell pepper into 1/4 inch thick juilenne sticks salt.
- pepper.
- cilantro to taste.
- Add dressing of your choice.
APPLE JICAMA SLAW
A light crunchy accompaniment that will bite back. Adapted from a Central Market (Fort Worth, TX) newsletter recipe.
Provided by TxGriffLover
Categories Apple
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine the sliced apples, jicama and poblano pepper in a medium-sized bowl.
- Add the lime juice, apple cider, sugar and salt and stir well. Cover and refrigerate for about an hour so the flavors can develop.
- Just before serving, chop the cilantro and stir it into the mixture. Add the blackberries and taste for seasoning.
- Serve slightly chilled.
JICAMA APPLE SLAW
This is my adaption of a recipe that I found on-line. I have posted the full amount of ingredients for the dressing; however, when I made this I did have a considerable amount of dressing left. Please dress the slaw to your liking.
Provided by PaulaG
Categories Oranges
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place the cilantro, mint, jalapeno, sugar, salt, cumin and lime juice in the bowl of a food processor. Process until finely chopped, stopping once to scrape down the sides.
- With the motor running, drizzle in the oil through the feed tube. Transfer the dressing to a measuring cup.
- Do not clean the processor but use the medium shredder blade to grate the peeled jicama and apple. Place the shredded jicama and apple into a bowl. Peel the avocado and cut into bite size chunks.
- Peel the orange with a knife removing peel and pith. Holding the orange over the bowl, section with a sharp knife cutting away the surrounding membranes. Cut orange sections in half and toss salad with dressing to taste.
- Season with salt and pepper to taste and if desired garnish with any additional mint or cilantro. Serve immediately.
Tips:
- Select the right jicama: Choose firm, smooth jicama without blemishes or soft spots.
- Peel and cut jicama properly: Use a sharp knife or vegetable peeler to remove the tough outer layer. Then, cut the jicama into matchsticks or thin slices.
- Use a variety of apples: Different types of apples offer varying flavors and textures. Mixing tart and sweet apples creates a balanced slaw.
- Add crunch and flavor with other vegetables: Carrots, celery, and red cabbage are common additions to jicama apple slaw. You can also experiment with other crunchy vegetables like kohlrabi or fennel.
- Make a flavorful dressing: A simple vinaigrette made with olive oil, vinegar, and honey is a great starting point. You can also add herbs, spices, or citrus juice to taste.
- Don't overdress the slaw: Too much dressing can weigh down the slaw and make it soggy. Add just enough dressing to coat the vegetables.
- Serve immediately or chill: Jicama apple slaw can be served immediately or chilled for later. If chilling, let the slaw come to room temperature for about 30 minutes before serving.
Conclusion:
Jicama apple slaw is a refreshing and healthy side dish that's perfect for any occasion. With its vibrant colors, crunchy texture, and tangy flavor, it's sure to be a hit at your next potluck or barbecue. So next time you're looking for a delicious and nutritious dish, give jicama apple slaw a try!
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