Best 13 Napa Cabbage And Jicama Slaw Recipes
**Discover a refreshing and crunchy salad experience with Napa Cabbage and Jicama Slaw, a delightful combination of Asian flavors and textures.**
This vibrant slaw features shredded Napa cabbage, jicama, carrots, and red onion, tossed in a tangy dressing made with rice vinegar, sesame oil, ginger, garlic, and soy sauce. The crisp crunch of the vegetables pairs perfectly with the sweet and savory dressing, creating a symphony of flavors that will tantalize your taste buds.
In this article, you'll find variations of this versatile slaw to suit your preferences. From a classic Napa cabbage and jicama slaw to a spicy version with sriracha and red pepper flakes, there's a recipe for every palate.
For those who love a bit of heat, the Spicy Napa Cabbage and Jicama Slaw brings a fiery kick to the mix. Sriracha and red pepper flakes add a delightful spiciness that complements the tangy dressing and crunchy vegetables.
If you're looking for a healthier option, the Light and Refreshing Napa Cabbage and Jicama Slaw is perfect for you. This version uses Greek yogurt instead of mayonnaise, resulting in a lighter and more refreshing slaw that's still packed with flavor.
And for those who enjoy a touch of sweetness, the Sweet and Tangy Napa Cabbage and Jicama Slaw is sure to satisfy. With the addition of pineapple and honey, this slaw takes on a sweet and tangy profile that's both unique and delicious.
No matter which recipe you choose, you're in for a treat. Napa Cabbage and Jicama Slaw is a versatile dish that can be enjoyed as a side salad, a topping for tacos or burgers, or even as a healthy snack. It's a great way to add a pop of color, crunch, and flavor to your meals.
JICAMA AND RED CABBAGE SLAW
Provided by Trisha Yearwood
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Whisk the lime juice, crema and 1/2 teaspoon salt together in a large bowl. Add the cumin, scallions and garlic and let stand 5 minutes. Add the cilantro, cabbage and jicama and toss to coat. Let stand for 15 minutes, tossing occasionally. Serve immediately or refrigerate up to 1 day (the cabbage will release its color and turn the slaw pink over time).
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.
CABBAGE AND JICAMA SLAW
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
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
ZESTY NAPA SLAW
Provided by Food Network Kitchen
Time 20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Whisk the vinegar with the mustard, salt and pepper, to taste, in a large bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Add the cabbage, scallions, and bell pepper and toss until the vegetables are coated. Serve now or cover and refrigerate for up to 4 hours.
- Before serving, grate the apple (with the skin but not the seeds) directly into the slaw, add the watercress leaves, and toss again. Season, to taste, with salt and pepper.
Nutrition Facts : Calories 122 calorie, Fat 9.5 grams, SaturatedFat 1.5 grams, Carbohydrate 9 grams, Fiber 3 grams
NAPA CABBAGE AND JICAMA SLAW
Serve this flavorful cabbage-jicama slaw from Stanton Social and Beauty & Essex chef Chris Santos as a refreshing accompaniment to spicier dishes like his Baby Back Ribs.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 8
Steps:
- In a large bowl, mix together Kewpi and Sambal paste until well combined. Add cabbage, both peppers, carrot, jicama, and cilantro leaves; toss to combine.
NAPA CABBAGE SLAW
Not your ordinary coleslaw, this salad will go to the head of the potluck table.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h40m
Yield 21
Number Of Ingredients 13
Steps:
- In 3-quart clear bowl, mix slaw ingredients.
- In small jar with tight-fitting lid, mix dressing ingredients. Cover; shake well. Pour over slaw. Stir and serve immediately, or cover and refrigerate up to 2 hours before serving.
Nutrition Facts : Calories 40, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 3 g, TransFat 0 g
NAPA CABBAGE SLAW
With its long crinkled leaves, Napa cabbage is more delicate in flavor than green or red cabbage, making this slaw recipe unique. Rice-wine vinegar and hot chili oil are available in most supermarkets; white or red radish may be substituted if daikon is unavailable.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Serves 4
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together garlic, zest and juice of lime, vinegar, soy sauce, and chili oil. Season with salt; set aside.
- In a medium bowl, toss together cabbage, pepper slices, scallions, daikon, snow peas, and chives. Pour dressing over the slaw, toss to combine, and serve.
NAPA CABBAGE SLAW
Cutting the mayonnaise brings out the sweet flavor of Napa cabbage and makes this slaw low in fat. Substitute malt vinegar for rice vinegar in this side dish, if you like.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 7
Steps:
- In a large bowl, toss together cabbage and carrots. In a small bowl, combine sugar, vinegar, sesame oil, and soy sauce. Stir until sugar dissolves, then pour over cabbage mixture. Toss until slaw is coated and top with mint leaves.
Nutrition Facts : Calories 62 g, Fat 1 g, Fiber 3 g, Protein 2 g
JíCAMA SLAW WITH LIME-ANCHO DRESSING
Provided by Bobby Flay
Categories Salad Citrus Pepper Side No-Cook Vegetarian Carrot Summer Raw Cabbage Cilantro Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Make the dressing:
- Whisk together the lime juice, vinegar, ancho powder, and honey in a bowl. Whisk in the oil and season to taste with salt and pepper. (The dressing can be made a day in advance, covered, and kept refrigerated. Bring to room temperature before using.)
- Make the slaw:
- Combine the jicama, cabbage, and carrots in a large bowl. Pour the dressing over the jicama mixture and toss to coat well. Mix in the cilantro. Let sit at room temperature for 15 minutes before serving.
NAPA CABBAGE SLAW WITH CARROTS AND SESAME
This Asian-flavored slaw made with napa cabbage, carrots, and sesame seeds is best served within an hour of being dressed.
Provided by chpmnk42
Categories Salad Coleslaw Recipes No Mayo
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Bring white wine vinegar to a simmer in a small saucepan over medium heat. Cook until reduced to 2 tablespoons, 4 to 6 minutes. Transfer to a large bowl and let cool completely, about 10 minutes. Whisk in sesame oil, vegetable oil, rice vinegar, soy sauce, sugar, ginger, and salt.
- Add cabbage and carrots to the bowl with the dressing and toss to coat. Let stand 5 minutes. Add sesame seeds and scallions.
Nutrition Facts : Calories 76.8 calories, Carbohydrate 7.7 g, Fat 4.8 g, Fiber 2.2 g, Protein 2.3 g, SaturatedFat 0.7 g, Sodium 206.8 mg, Sugar 3.8 g
SPICY NAPA CABBAGE SLAW WITH CILANTRO DRESSING
Provided by Ruth Cousineau
Categories Salad Ginger Side No-Cook Fourth of July Picnic Quick & Easy Dinner Lunch Hot Pepper Summer Family Reunion Grill Healthy Cabbage Cilantro Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Whisk together vinegar, sugar, ginger, oil, chile, and 1/2 teaspoon salt. Add remaining ingredients and toss well. Let stand, tossing occasionally, 10 minutes.
ASIAN NAPA CABBAGE SLAW
This is really light and crisp. I made it for a Chinese potluck party and it was a hit. Cooking time is chilling time. From Better Homes & Gardens.
Provided by Sayster
Categories Greens
Time 4h25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl combine cucumber and pea pods. For dressing, in a small bowl stir together vinegar, salad oil, sesame oil, sugar, salt, and crushed red pepper. Pour dressing over cucumber and pea pods, stirring to coat. Cover and chill for at least 4 hours or up to 24 hours.
- Stir Chinese cabbage into cucumber mixture. Sprinkle with nuts. Makes 8 servings.
WHITE BALSAMIC-JICAMA SLAW
Provided by Rebecca Rather
Categories Side Fourth of July Picnic Quick & Easy Backyard BBQ Mayonnaise Dried Fruit Apple Carrot Summer Cabbage Green Onion/Scallion Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 16
Steps:
- To Make the Salad:
- Trim off the cabbage's root end, thinly slice crosswise, then chop into pieces that can be easily picked up with a fork. Combine the cabbage, carrots, jicama, green onions, apples, and dried currants in a large bowl.
- To Make the Dressing:
- Vigorously whisk together the garlic, lime juice, honey, oil, mustard, balsamic vinegar, and mayonnaise in a medium bowl until the dressing is thoroughly combined. Whisk in the fennel seeds and pour the dressing over the cabbage mixture. Stir until the dressing evenly covers the slaw. The slaw will be a little soupy, which is just the way I like it. Cover and refrigerate for at least 1 hour or until ready to serve.
- Tip
- Instead of by hand, you can mix the dressing in a food processor fitted with the metal blade, which will save you the hassle of chopping up garlic (you add it whole). You cannot, however, escape the slight hassle of peeling off the papery skin and slicing off the tips of each clove.
- Variation
- For those who plan to wear their summer shorts short, you can lighten the dressing: for the 1 cup mayonnaise, substitute 1/4 cup reduced-fat mayonnaise plus 3/4 cup nonfat or low-fat yogurt.
Tips:
- To save time, use a mandoline or food processor to thinly slice the napa cabbage and jicama.
- If you don't have rice vinegar, you can substitute white vinegar or apple cider vinegar.
- For a spicier slaw, add a pinch of red pepper flakes or a serrano pepper.
- For a sweeter slaw, add a tablespoon of honey or agave nectar.
- Garnish the slaw with chopped cilantro or green onions before serving.
Conclusion:
This Napa Cabbage and Jicama Slaw is a refreshing and healthy side dish that is perfect for any occasion. It is light and crunchy, with a slightly sweet and tangy dressing. The slaw is also very versatile and can be easily customized to your liking. So next time you are looking for a quick and easy side dish, give this Napa Cabbage and Jicama Slaw a try!
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