Best 7 Jícama Cucumber And Chile Slaw Recipes
Jícama, cucumber, and chile slaw is a refreshing and flavorful salad that is perfect for a summer cookout or potluck. The combination of sweet jícama, crisp cucumber, and spicy chile peppers creates a delicious and unique dish that is sure to please everyone. This salad is also very easy to make, and it can be prepared in just a few minutes. If you're looking for a healthy and delicious side dish, jícama cucumber and chile slaw is a great option.
Let's cook with our recipes!
CUCUMBER AND JICAMA SLAW
A chili-spiced slaw of julienned cucumber and jicama pairs well with pork tacos, fajitas, or grilled shrimp.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Cut English cucumber into 3-inch lengths, then thinly slice lengthwise, avoiding center. Cut slices into matchsticks. Peel jicama and thinly slice. Working with several slices at a time, stack and cut lengthwise into matchsticks. In a bowl, toss jicama, cucumber, honey, and fresh lime juice until combined. Season with salt and chili powder.
Nutrition Facts : Calories 51 g, Fiber 5 g, Protein 1 g
JICAMA SLAW
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 STYLE SLAW
Provided by Marcela Valladolid
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Dressing: Mix the soy sauce, lime juice, sesame oil, sugar, chile, salt and pepper in a medium bowl.
- Salad: In a large salad bowl, add the jicama, beets, and cucumber along with the dressing and toss to combine. Cover and refrigerate until chilled. Serve cold.
CRUNCHY JICAMA AND MANGO SALAD WITH CHILE AND LIME
Provided by Tyler Florence
Categories appetizer
Time 15m
Yield about 6 servings
Number Of Ingredients 7
Steps:
- Peel and cut the jicama into long thin strips. Slice the cucumbers in half, scoop out the seeds and then cut into strips similar in size to the jicama strips. Peel the mangoes, cut the cheeks off, then slice into wedges. Combine all the ingredients in a large mixing bowl with the chopped cilantro, powdered chile and lime juice. When ready to serve, season with a little salt and garnish with fresh cilantro sprigs.
JíCAMA, CUCUMBER, AND CHILE SLAW
Categories Salad Side No-Cook Vegetarian Quick & Easy Low Sodium Cucumber Summer Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Serves 2 as a side dish
Number Of Ingredients 7
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.
JíCAMA AND CUCUMBER CHILI SPEARS
Categories Citrus Side No-Cook Vegetarian Quick & Easy Cucumber Summer Jícama Gourmet
Yield Makes 2 servings
Number Of Ingredients 6
Steps:
- Peel jícama and seed cucumber. Cut jícama and cucumber into about 2 1/2- by 1/4-inch spears and in a bowl toss with remaining ingredients.
JíCAMA SLAW
Categories Vegetable Side No-Cook Picnic Vegetarian Quick & Easy Cinco de Mayo Raw Jícama Cilantro Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Soak onion in 1 cup cold water with 1/2 teaspoon salt 15 minutes (to make onion flavor milder). Drain in a sieve, then rinse under cold water and pat dry.
- Whisk together lime juice, oil, sugar, pepper, and remaining 3/4 teaspoon salt in a large bowl until combined well. Add onion, jicama, cilantro, and salt to taste and toss well.
Tips:
- To save time, use a mandoline slicer to julienne the jicama and cucumber.
- If you don't have a mandoline slicer, you can use a sharp knife to julienne the vegetables. Just be careful to slice them evenly so that they cook evenly.
- If you like your slaw spicy, add an extra jalapeño pepper or some cayenne pepper to the dressing.
- For a sweeter slaw, add a tablespoon of honey or agave nectar to the dressing.
- This slaw is best served fresh, but it will keep in the refrigerator for up to 3 days.
Conclusion:
This jicama, cucumber, and chile slaw is a refreshing and flavorful side dish that is perfect for summer cookouts and potlucks. It's also a great way to use up leftover jicama and cucumbers. With its sweet, spicy, and tangy flavors, this slaw is sure to be a hit with everyone who tries it.
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