Best Cabbage And Jicama Slaw Recipes

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.

CARROT, JICAMA, AND RED CABBAGE SLAW

Steps:

• Heat a small, heavy-bottomed skillet over high heat. Add anise seeds and toast, stirring constantly, until fragrant, about 30 seconds. Remove anise seeds from pan and let cool to room temperature.
• In a large bowl, mix together cabbage, carrots, jicama, and jalapeno. Add lime juice, salt, sugar, cilantro, mint, and cooled anise seeds; toss to combine; let stand at least 1 hour, stirring occasionally, before serving. Slaw is best when made up to 3 days in advance and can be stored in an airtight container, refrigerated.

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).

CUBAN PULLED PORK TACOS WITH GUAVA GLAZE, SOUR ORANGE RED CABBAGE-JICAMA SLAW AND CHIPOTLE MAYONNAISE

Steps:

• For the pork: Using a paring knife, make small slits over the entire surface of the pork. Put the pork in a large roasting pan or bowl. Combine the oil, oregano, garlic and a big pinch of salt in a blender and blend until smooth. Rub into the slashes. Cover and refrigerate at least 8 hours and up to 24 hours.
• Whisk together the guava jelly, mustard, orange and lime juices in a bowl and season with salt and pepper.
• Prepare the roaster box according to manufacturer's instructions.
• Sprinkle the pork liberally with salt and pepper and put fat-side up on the rack over the roasting pan in the roaster box. Cook for 1 hour, flip, and cook another 2 hours. Glaze the top with the guava mixture, flip, glaze again, cover the box and cook another 30 minutes, or until the internal temperature of the pork is about 195 degrees F. You can check the meat occasionally to make sure the glaze on the top of the meat isn't burning, so you can add sufficient charcoal to keep the box hot without burning the glaze. Total cooking time will be between 4 and 5 hours. Remove the pork, tent lightly with foil and let rest 15 minutes. Pull the pork into bite-size pieces and toss with more of the guava glaze.
• Lay the warm tortillas on a flat surface. Smear some Chipotle Mayonnaise on each one. Fill the center with some of the pork, some of the Sour Orange, Red Cabbage and Jicama Slaw and top each with some cilantro leaves. Fold over and eat.
• Whisk the mayonnaise, pureed chipotles en adobo and lime juice together until smooth.
• Whisk together the orange juice, lime juice, honey and sugar in a large bowl. Add the jicama, onions, cabbage, carrots and cilantro and season with salt and pepper. Refrigerate for at least 1 hour before serving to allow flavors to meld.

JíCAMA, CARROT, AND RED CABBAGE SLAW WITH ANISE AND LIME

Steps:

• In a dry heavy skillet toast anise seeds over moderate heat, shaking skillet occasionally, until fragrant, about 1 minute. Cool seeds and coarsely grind with a mortar and pestle or a cleaned electric coffee/spice grinder.
• Peel jícama and carrots and quarter jícama. Using a mandoline or other manual slicer, cut jícama and carrots into very thin slices, about 1/16 inch. Stack slices and cut into julienne strips. With a knife cut cabbage into very thin shreds. Vegetables may be prepared 1 day ahead and chilled separately in sealable plastic bags.
• Coarsely chop parsley. In a large bowl stir together anise, oil, lime juice, mustard, and salt. Add vegetables and parsley, tossing to coat, and season with salt and pepper. Slaw may be made 2 hours ahead and chilled, covered.

CUBAN PULLED PORK TACOS WITH GUAVA GLAZE, SOUR ORANGE RED CABBAGE-JICAMA SLAW AND CHIPOTLE MAYONNAIS RECIPE

Steps:

• 1. Special equipment: roaster box with probe thermo- meter, such as La Caja China; sufficient charcoal to cook pork butt for 4 to 5 hours (about 30 pounds) 2. For the pork: Using a paring knife, make small slits over the entire surface of the pork. Put the pork in a large roasting pan or bowl. 3. Combine the oil, oregano, garlic and a big pinch of salt in a blender and blend until smooth. 4. Rub into the slashes. Cover and refrigerate at least 8 hours and up to 24 hours. 5. Whisk together the guava jelly, mustard, orange and lime juices in a bowl and season with salt and pep- per. 6. Prepare the roaster box according to manufacturer's instructions. 7. Sprinkle the pork liberally with salt and pepper and put fat-side up on the rack over the roasting pan in the roaster box. 8. Cook for 1 hour, flip, and cook another 2 hours. 9. Glaze the top with the guava mixture, flip, glaze again, cover the box and cook another 30 minutes, or until the internal temperature of the pork is about 195 degrees F. You can check the meat occasionally to make sure the glaze on the top of the meat isn't burning, so you can add sufficient charcoal to keep the box hot without burning the glaze. Total cooking time will be between 4 and 5 hours. 10. Remove the pork, tent lightly with foil and let rest 15 minutes. Pull the pork into bite-size pieces and toss with more of the guava glaze. 11. Lay the warm tortillas on a flat surface. Smear some Chipotle Mayonnaise on each one. Fill the center with some of the pork, some of the Sour Orange, Red Cabbage and Jicama Slaw and top each with some cilantro leaves. Fold over and eat. Chipotle Mayonnaise: 3/4 cup mayonnaise 2 tablespoons pureed chipotles en adobo Juice of 1/2 lime Whisk the mayonnaise, pureed chipotles en adobo and lime juice together until smooth. Sour Orange, Red Cabbage and Jicama Slaw: 1/2 cup fresh orange juice 1/4 cup fresh lime juice 2 tablespoons honey 1 tablespoon granulated sugar 1/2 jicama, grated on large holes of box grater 1/2 small red onion, grated on large holes of box grater 1/4 head red cabbage, grated on large holes of box grater 1 large carrot, grated on large holes of box grater 3 tablespoons chopped fresh cilantro Salt and freshly ground black pepper Whisk together the orange juice, lime juice, honey and sugar in a large bowl. Add the jicama, onions, cabbage, carrots and cilantro and season with salt and pepper. Refrigerate for at least 1 hour before serving to allow flavors to meld.

SOUR ORANGE, RED CABBAGE AND JICAMA SLAW RECIPE

Steps:

• Whisk together the orange juice, lime juice, honey and sugar in a large bowl. Add the jicama, onions, cabbage, carrots and cilantro and season with salt and pepper. Refrigerate for at least 1 hour before serving to allow flavors to meld.

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.

TROUT WITH RED CABBAGE, JICAMA, AND CHIPOTLE SLAW

Steps:

• Whisk mayonnaise, 2 tablespoons lime juice, 1 1/2 teaspoons chipotles, and cumin in large bowl to blend. Sprinkle fish on both sides with salt and pepper. Measure 4 teaspoons chipotle mayonnaise and spread over flesh side of trout fillets. Whisk yogurt into remaining chipotle mayonnaise in bowl. Add cabbage, jicama, and 1/2 cup cilantro to chipotle dressing and toss to coat, adding more lime juice, if desired. Season slaw generously with salt and pepper.
• Heat large nonstick skillet over medium-high heat. Add trout, flesh side down, and cook until deep golden, 2 to 3 minutes. Turn fish fillets over and cook until just opaque in center, about 2 minutes. Place 1 fish fillet on each of 4 plates. Spoon slaw alongside; sprinkle slaw with pepitas, if desired. Sprinkle fish with 1 tablespoon cilantro and serve with lime wedges.

CABBAGE AND JICAMA SLAW

Steps:

• Separate stems and leaves from 1 bunch cilantro (you should have about 1/2 cup of each); coarsely chop leaves. Purée cilantro stems, 1/2 cup sour cream, 1 teaspoon finely grated lime zest, and 3 tablespoons fresh lime juice in a blender.
• Transfer cilantro mixture to a large bowl and whisk in 1/2 cup mayonnaise; season with salt and pepper. Toss in 1/4 very thinly sliced large head of green cabbage (about 5 cups), 1 julienned peeled small jicama (about 1 cup), 4 sliced scallions, and chopped cilantro leaves.

CABBAGE AND JICAMA SLAW

Steps:

• Combine first 3 ingredients in a large bowl.
• Combine vinegar, salt, pepper, and yogurt in a small bowl; stir well.
• Pour yogurt mixture over cabbage mixture; toss gently to coat. Cover and chill.