Best 13 Napa Cabbage And Jicama Slaw Recipes

JICAMA AND RED CABBAGE SLAW

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

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.

ZESTY NAPA SLAW

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.

NAPA CABBAGE AND JICAMA SLAW

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

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.

NAPA CABBAGE SLAW

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

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.

JíCAMA SLAW WITH LIME-ANCHO DRESSING

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

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.

SPICY NAPA CABBAGE SLAW WITH CILANTRO DRESSING

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

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

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.