Best 5 Jicama Buttermilk Coleslaw Annettes Recipes
In the realm of refreshing and vibrant salads, the Jicama Buttermilk Coleslaw stands out as a culinary gem. This delectable dish, hailing from the kitchens of Annette, combines the unique crunch of jicama with the tangy embrace of buttermilk, resulting in a symphony of flavors that tantalize the taste buds. As you embark on this culinary journey, you'll discover a treasure trove of recipes, each offering a unique twist on the classic coleslaw. From the simplicity of the Traditional Jicama Buttermilk Coleslaw to the zesty kick of the Spicy Jicama Buttermilk Coleslaw, there's a recipe for every palate. Dive into the tangy goodness of the Jicama Buttermilk Coleslaw with Red Cabbage, or explore the vibrant fusion of flavors in the Jicama Buttermilk Coleslaw with Mango and Jalapeño. With each recipe, you'll uncover a new layer of culinary delight, making this collection a must-try for any salad enthusiast.
Check out the recipes below so you can choose the best recipe for yourself!
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.
JICAMA COLE SLAW
Provided by Marcela Valladolid
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spread the candied pecans on a small baking sheet and toast in the oven for 5 minutes. Set aside.
- Combine the yogurt, cilantro, mayonnaise, lemon juice and agave sweetener in a medium mixing bowl. Whisk until evenly incorporated. Season with salt and pepper.
- Combine the yogurt dressing with the jicama, apples and cucumbers. Toss and make sure everything is evenly dressed. Add the pecans and toss to combine. Taste for seasoning and add salt and pepper if needed. Serve immediately or at room temperature.
Nutrition Facts : Calories 196, Fat 8 grams, SaturatedFat 4 grams, Cholesterol 3 milligrams, Sodium 217 milligrams, Carbohydrate 30 grams, Fiber 8 grams, Protein 3 grams, Sugar 16 grams
JICAMA SLAW-ANNETTE'S
After Phil and I went on our honeymoon, I wanted to create a recipe from some of the things we ate and drank in Mexico that we were very fond of and would help remind us of the greatest 7 nights and 8 days of our lives. This recipe nails it. The Jicama to start, we were taught to eat it there with fresh lime juice and chili...
Provided by Annette W.
Categories Other Side Dishes
Number Of Ingredients 12
Steps:
- 1. Combine the yogurt, lime juice, cider vinegar, sugar, cilantro, cumin, salt and pepper and whisk to combine. Refrigerate for at least 30 minutes to allow flavors to marry.
- 2. When you are ready to serve, combine the jicama, carrots, green onions, and red bell pepper in a large bowl and add the dressing. Toss gently but thoroughly to combine. Season with additional salt and pepper, if necessary. Serve immediately. Enjoy!
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
QUICK JICAMA SLAW
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
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:
- To save time, use a mandoline or food processor fitted with a shredding blade to slice the jicama and cabbage.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- For a creamier coleslaw, use half mayonnaise and half buttermilk.
- Add some chopped fresh herbs, such as cilantro, parsley, or mint, for extra flavor.
- Serve the coleslaw immediately or chill it for at least an hour before serving for the flavors to meld.
Conclusion:
This jicama buttermilk coleslaw is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and delicious coleslaw recipe, give this one a try.
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