Jicama Slaw Annettes Recipes

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.

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.

Steps:

• In a medium bowl, place jicama, onion, cilantro, and lime juice. Season with salt and pepper; toss gently to combine. Serve immediately, or cover and refrigerate, up to 6 hours.

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.

Steps:

• In a small serving bowl, combine the cilantro, sour cream, mayonnaise, salt and pepper. Stir in the jicama, carrot and red pepper. Cover and refrigerate until serving. Stir before serving.

Steps:

• 1. Combine the green and red cabbages, carrots, and green onions in a large mixing bowl. In a small bowl, toss the jicama with the lemon juice and add to the cabbage mixture.
• 2. In a small mixing bowl, combine the vinegar, sugar, salt, and pepper and whisk until the sugar is dissolved. Pour the seasoned vinegar mixture over the cabbage mixture and toss to thoroughly combine. Cover with plastic wrap and transfer to the refrigerator for 20 to 30 minutes.
• 3. In a small bowl, combine the mayonnaise, buttermilk, and mustard and stir to combine. Add the mayonnaise mixture to the coleslaw and toss to thoroughly combine. Cover and refrigerate for at least 1 hour and up to overnight before serving. Enjoy!