Best 8 Carrot Jicama And Red Cabbage Slaw Recipes

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**Carrot, Jicama, and Red Cabbage Slaw: A Crunchy and Colorful Medley of Fresh Vegetables**

Immerse yourself in a symphony of flavors and textures with our tantalizing Carrot, Jicama, and Red Cabbage Slaw. This vibrant salad boasts a refreshing crunch from the carrots, a sweet and juicy bite from the jicama, and a vibrant pop of color from the red cabbage. Tossed in a tangy and slightly sweet dressing, this slaw is a delightful side dish or a light and healthy meal on its own. Its vibrant hues and crisp texture make it a feast for the eyes and a delight for the palate.

**Additional Recipe Ideas:**

1. **Creamy Avocado Dressing:** Elevate your slaw with a luscious avocado dressing. Simply blend ripe avocados, lime juice, cilantro, garlic, and a touch of honey until smooth and creamy. Drizzle over the slaw for an extra dose of richness and creaminess.

2. **Spicy Slaw:** Add a kick of heat to your slaw by incorporating finely chopped jalapeños or serrano peppers. Adjust the amount of peppers to suit your desired spice level. The spicy kick perfectly complements the sweetness of the carrots and jicama.

3. **Asian-Inspired Dressing:** For an Asian-inspired twist, whisk together soy sauce, rice vinegar, sesame oil, and grated ginger. This flavorful dressing adds a delightful umami flavor to the slaw. Top with toasted sesame seeds for an extra crunch.

4. **Tropical Slaw:** Transport yourself to a tropical paradise by adding sweet pineapple and crunchy cashews to your slaw. The pineapple's sweetness pairs beautifully with the tangy dressing, while the cashews add a nutty texture.

5. **Mexican-Style Slaw:** Create a fiesta in your mouth by adding a Mexican flair to your slaw. Toss in some chopped cilantro, corn kernels, and black beans. Drizzle with a zesty lime vinaigrette for a tangy and refreshing twist.

With its endless variations and customizable flavors, this Carrot, Jicama, and Red Cabbage Slaw is a versatile dish that can be tailored to suit your taste preferences. Experiment with different dressings and add-ins to create a slaw that's uniquely yours.

Let's cook with our recipes!

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.

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 SLAW



Jicama Slaw image

Provided by Bobby Flay

Categories     side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 10

1 large jicama, peeled and finely shredded
1/2 napa cabbage, finely shredded
2 carrots, shredded
1/2 cup freshly squeezed lime juice
2 tablespoons rice vinegar
2 tablespoons ancho chili powder
2 tablespoons honey
1/2 cup canola oil
Salt and freshly ground black pepper
1/4 cup finely chopped cilantro leaves

Steps:

  • Place jicama, cabbage and carrots in a large bowl. Whisk together the lime juice, vinegar, ancho powder, honey and oil in a medium bowl and season with salt and pepper. Pour the lime mixture over the jicama mixture and toss to coat well, fold in the cilantro. Let sit at room temperature for 15 minutes before serving.

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

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

JICAMA AND CARROT SLAW



Jicama and Carrot Slaw image

Two juices, pineapple and lime, are used for a dressing in this slaw.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

1 1/4 cups pineapple juice
1/2 cup fresh lime juice
1/2 cup olive oil
Salt and freshly ground pepper, to taste
1 teaspoon ground coriander
4 pounds jicama (about 2 large)
3 pounds carrots

Steps:

  • Whisk together pineapple juice, lime juice, and oil. Add salt, pepper, and coriander.
  • Slice off rough outer skin from jicama and peel carrots. Using a sharp knife, cut jicama and carrots into matchsticks, about 3 inches long, and 1/8 inch thick, or shred vegetables in a food processor. Combine jicama and carrots in a large bowl and add dressing. Toss well and adjust seasoning with more salt and pepper. Serve immediately.

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

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

Tips:

  • Use a sharp knife or mandoline to thinly slice the vegetables. This will help them absorb the dressing better and make them easier to eat.
  • Add some nuts or seeds for extra crunch and flavor. Walnuts, almonds, sunflower seeds, or pumpkin seeds are all great options.
  • Experiment with different dressings. A simple vinaigrette is always a good choice, but you can also try a creamy dressing made with yogurt or mayonnaise, or a tangy dressing made with citrus juice.
  • Serve the slaw immediately, or store it in the refrigerator for up to 3 days. The slaw will wilt slightly over time, so it's best to eat it fresh.

Conclusion:

Carrot, jicama, and red cabbage slaw is a healthy and delicious side dish that's perfect for any occasion. It's easy to make, and it can be tailored to your own taste preferences. So next time you're looking for a healthy and refreshing side dish, give this slaw a try!

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