Best 4 Jicama Coleslaw Recipes
Looking for a refreshing and flavorful side dish that will add a unique twist to your next meal? Jicama coleslaw is a delightful salad made with shredded jicama, a crisp and slightly sweet root vegetable, combined with a tangy and creamy dressing. This vibrant slaw offers a delightful crunch and a delightful blend of flavors that is sure to impress your family and friends. Whether you're hosting a backyard barbecue, a potluck dinner, or simply looking for a healthy and satisfying side dish, jicama coleslaw is an excellent choice that is both delicious and easy to make.
Here are our top 4 tried and tested recipes!
APPLE JICAMA COLESLAW
This crispy, crunchy, and extremely refreshing coleslaw recipe features an under-utilized vegetable found in almost every large American grocery store's produce section. I'm talking about jicama.
Provided by Chef John
Categories Salad Coleslaw Recipes With Mayo
Time 20m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 302.2 calories, Carbohydrate 25.6 g, Cholesterol 10.4 mg, Fat 22.5 g, Fiber 7.8 g, Protein 2.5 g, SaturatedFat 3.4 g, Sodium 206.4 mg, Sugar 12.8 g
JICAMA COLESLAW
Provided by Molly O'Neill
Categories salads and dressings
Time 10m
Yield Six to eight servings
Number Of Ingredients 12
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
JICAMA BUTTERMILK COLESLAW-ANNETTE'S
CRUNCH,KRUNCH,CHRUNCH,KRUNCH,CHRUNCH! My fondest memory of Jicama is on my honeymoon where hubby and I ate them every day with our lunch or dinner. They teach you in Mexico to eat them the proper way. With fresh lime juice and chili powder sprinkled on them. Well, I found this thousand island type dip there that I loved dipping...
Provided by Annette W.
Categories Other Side Dishes
Number Of Ingredients 14
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 COLESLAW
I got this out of a magazine years ago, and have been making it all around the year. I love introducing jicama to friends and family. I have made this numerous times, have taken to many a BBQ and pot lucks. It's sometimes a little hard to get people to take the first bite , but after that they're sold!Jicama tastes like a sweet version of a potato Ya don't know what you're mising!! Chill time is cook time. I sometimes will cut either red or green bell peppers, sliced into very thin slices and add to the mixture.
Provided by FLUFFSTER
Categories Low Protein
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a screw-top jar combine vinegar, salad oil, honey, salt,pepper, and hot pepper sauce,(if desired).Cover; shake well.
- In a large bowl combine the jicama, cabbage, carrots, and green onions.
- Pour vinegar mixture over jicama mixture. Toss lightly to coat. Chill 2 to 24 hours.
Tips:
- Choose a firm, crisp jicama for the best results. Look for jicama that is free of blemishes and bruises.
- Use a sharp knife or mandoline to slice the jicama into matchsticks. This will help to ensure that the jicama is cut evenly and consistently.
- Soak the jicama in cold water for at least 30 minutes before assembling the coleslaw. This will help to remove any bitterness from the jicama.
- Use a variety of vegetables and fruits in your coleslaw. This will add color, flavor, and texture to the dish.
- Don't be afraid to experiment with different dressings for your coleslaw. A simple vinaigrette dressing is a good place to start, but you can also try using a creamy dressing or a tangy dressing made with citrus juice.
Conclusion:
Jicama coleslaw is a refreshing and delicious side dish that is perfect for any occasion. It is easy to make and can be tailored to your own personal taste. So next time you are looking for a new and exciting way to enjoy jicama, give this recipe a try. You won't be disappointed!
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