Best 6 Jícama And Red Onion Slaw Recipes
**Jicama and Red Onion Slaw: A Refreshing and Crunchy Salad for Any Occasion**
Jicama and red onion slaw is a delightful salad that combines the crispiness of jicama, the pungency of red onions, and the tangy-sweetness of a citrus-based dressing. This vibrant salad is not only refreshing and flavorful, but also packed with nutrients, making it a healthy and satisfying side dish or light meal. In this article, we'll guide you through two variations of this slaw recipe: a classic version and a spicy-sweet Asian-inspired version. Get ready to tantalize your taste buds with this crunchy, colorful, and irresistible salad!
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
JICAMA SLAW
Steps:
- In a small bowl, combine the lime juice, red pepper flakes, chili powder, vinegar, sugar and olive oil. Season with 1 teaspoon each salt and pepper and whisk to combine.
- Combine the jicama, carrots, cabbage, red onion, cucumber, bell pepper and cilantro in a large bowl and toss.
- Add the dressing to the vegetables. Let sit 15 minutes, stirring 2 or 3 times.
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.
JíCAMA AND RED ONION SLAW
Can be prepared in 45 minutes or less.
Yield Makes 2 servings
Number Of Ingredients 6
Steps:
- Peel jícama and carrot and with the fine shredding disk of a food processor shred coarse. (Alternatively, peeled vegetables may be cut into fine julienne strips.) Separate onion into rings. In a bowl whisk together vinegar, mustard, and oil until emulsified. Add jícama, carrot, onion, and salt and pepper to taste and toss well.
JíCAMA AND GRILLED RED PEPPER SLAW
Categories Salad Citrus Onion Pepper Vegetable Side Vegetarian Summer Jícama Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 Servings
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium-high heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Brush green onions with 1 1/2 tablespoons oil. Grill until lightly browned, turning often, about 4 minutes. Cut onions into 1/4-inch pieces. Place in large bowl. Grill peppers until lightly charred, turning often, about 10 minutes. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers; cut into 1/4-inch-wide strips. Add to onions.
- Whisk orange juice, lime juice, honey, cumin and 3 tablespoons oil in small bowl. (Vegetables and dressing can be made 8 hours ahead. Cover separately and refrigerate.) Add jicama and dressing to grilled vegetables; toss to coat. Season with salt and pepper.
JICAMA CILANTRO RED CABBAGE SLAW
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
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
Tips:
- For the best flavor, use fresh jicama and red onion. Look for jicama that is firm and has a smooth, unblemished skin. Red onions should be firm and have a deep red color.
- To easily slice the jicama, use a mandoline or a sharp knife. If using a knife, be careful to slice the jicama thinly and evenly.
- To prevent the red onion from overpowering the other flavors in the slaw, soak it in cold water for 10 minutes before adding it to the salad.
- Feel free to add other vegetables to the slaw, such as shredded cabbage, carrots, or bell peppers. You can also add some chopped fresh cilantro or parsley for extra flavor.
- For a tangy dressing, whisk together lime juice, olive oil, honey, and salt and pepper. You can also use a store-bought vinaigrette dressing.
- Serve the slaw immediately or chill it for later. It will keep in the refrigerator for up to 3 days.
Conclusion:
Jicama and red onion slaw is a refreshing and flavorful salad that is perfect for a summer barbecue or potluck. It is also a healthy and nutritious side dish that can be enjoyed by people of all ages. With its crunchy texture and tangy dressing, this slaw is sure to be a hit at your next gathering.
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