Jicama Slaw Shopping Tips
Basic Latin ingredients include rice, achiote oil, adobo seasoning, and beans.
Jicama Slaw Cooking Tips
Latin food often packs a lot of heat, so try to moderate the amount of chiles and spices you use for your dish.
Separate stems and leaves from cilantro (you should have about ½ cup of each) coarsely chop leaves. Purée cilantro stems, sour cream, lime zest, and lime juice in a blender.
Transfer cilantro mixture to a large bowl and whisk in mayonnaise season with salt and pepper. Toss in cabbage, jicama, scallions, and chopped cilantro leaves.
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How to Make Low Carb Jicama Slaw
Peel the jicama and cut it into matchsticks. This will take some time unless you have a clever kitchen gadget, or (like me) you buy them ready prepared in sticks, then cut them into smaller pieces. Add them to a bowl and add chopped roasted red peppers (out of a jar is fine), chopped green onions, oil, lime juice, black pepper, and salt.
I also added a chopped fresh jalapeño (deseeded!) because I enjoy the taste and heat! Mix everything together well, then keep in the fridge until required.
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- Use a sharp knife to slice the jicama and other vegetables. There is a lot of slicing, dicing, and julienning going on in this recipe, and a sharp knife will make your job safer and easier.
- The creamy base of the slaw can easily be adjusted. Swap out regular mayonnaise for a plant-based alternative to make this slaw recipe vegan. You can also use plain Greek yogurt as a lighter option.
- Make it spicy by leaving in the seeds of the jalapeno and even adding an extra diced jalapeño to really kick up the heat.
- Add avocados into the slaw for a dose of healthy fat and naturally creamy flavor.
- Thinly slice the cabbage in a food processor using the 4mm slicing disk or by hand you should have about 6 packed cups. Put the cabbage in a colander and toss it with 1 Tbs. kosher salt. Lay a plate that fits inside the colander on top of the cabbage and set a heavy can or jar on top of the plate. Drain the cabbage in the sink or over a bowl for 2 hours.
- If using a food processor, switch to the grating disk and grate the jícama or cut it into very thin (julienne) strips by hand you should have about 2 cups. Put the jícama in a large bowl and toss in the scallions and cilantro.
- In a small bowl, whisk the mayonnaise, lime juice, and jalapeño.
- Turn the cabbage out onto a clean dishtowel or paper towels and pat it thoroughly dry. Toss the cabbage with the jícama and the lime mayonnaise. Season to taste with more kosher salt and lime juice if needed.
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Jicama Radish Slaw with Lime Cilantro Dressing
I’m gonna be honest and say that I’ve never really been a radish fan. Mr M, on the other hand, is firmly on team RADISH ALL THE THINGS, so we always seem to have those suckers in the house at any given time. Recently I’ve been buying daikon radish roots for him because, sliced thinly on a mandolin, they make great cracker-sized “dippers” for guacamole.
(A side note: after a little mandolin-involved accident in the kitchen, I now highly recommend people get themselves a pair of cut proof gloves as a little extra insurance against the stupid-sharp mandolin blades. Don’t be like me. Keep your fingers un-scarred!)
My personal summer favorite when it comes to snacking and dipping, however, is jicama. I love how crispy-crunchy it is and its refreshingly clean-but-almost-sweet flavor. It goes exceptionally well with home made pâté and since I try to eat that a couple of times a week (because nutrients!), I’ve usually got a head or two of jicama knocking around the place, too. Is that even the right word? Bulb? I mean, it’s a root, so maybe I should have gone with bulb. Who knows. Anyway.
Over the holiday weekend, I made several racks of the nightshade free ribs from Nourish and I wanted to throw together a couple of sides that would be nice and easy, not to mention dupe the non AIP-ers around into eating food that I could share, too. So this Jicama Radish Slaw turned out to be the result of me rummaging around my kitchen and working with what I had to whip up a quick side salad.
It’s a lovely play on a traditional slaw: the jicama and radishes are clean and crispy, the dressing is light and zingy and finishing it all off with slivers of mango and avocado give a pop of sweetness and a nice creamy bite to contrast with the vegetables. I really should have made a bigger batch!
The funny thing is that I whipped up this Jicama Radish Slaw, fully expecting not to eat it myself… but even I enjoyed it, despite practically being a card carrying member of the “Radishes: What’s The Point?” Club. I tend to find standard red radishes a little bitter, but tossed in a dressing of lime, cilantro and a smidge of fresh ginger, they were downright delightful. They seemed to take on the flavors of the dressing, while adding a little hint of heat that I don’t get to enjoy often on the AIP!
I chose to add daikon into the mix because, while technically also a radish, I find it to be a cleaner, milder flavor that would balance out the more earthy red radishes. But you don’t have to make this recipe exactly as I did. Play around with the different radishes you can find. If you can’t find daikon, try swapping in watermelon radishes or adding other red radish varieties.
This week I happened upon these beautifully long and thin Cincinatti radishes that looked like heirloom carrots at first glance. They turned out to be a very mild, almost sweet radish and I added those to the Jicama Radish Slaw in finely sliced pieces for a pop of color.
When it comes to summer cookouts, this is a keeper. Pair the slaw with your favorite grilled meats and no one will be missing the usual glooby, dairy-heavy coleslaw. So far, we’ve enjoyed this with baby back ribs, alongside burgers with all the fixins’ and piled into a salad bowl topped with hot smoked salmon. It’s really versatile and just the kind of dish I find myself craving when it’s 100 degrees in my kitchen and we find ourselves heading to our deck so that we can eat outside instead of staying in.
A little heads up: the vegetables tossed together with the dressing will still be crunchy after hanging out in the fridge together for a day or two, but you’ll find that the pink radishes will bleed a little, tinging everything with a touch of pink. It makes no difference whatsoever to the flavor, but if you want the Jicama Radish Slaw to have a little less of a fuchsia flush, you can chop the vegetables ahead of time and then toss them with the dressing just before serving.
Whether you choose to make the slaw ahead of time or not, make sure to only slice and add the avocado and mango at the last minute before serving, to prevent the avocado browning or the mango losing its firmness.
These vegetarian tostadas (which are easily made vegan if you omit the cheese) are layered with several components. Maria’s techniques help these tostadas come together quickly.
Crispy Baked Tortillas
Be sure to use 100 percent corn tortillas so your tostadas turn out nice and crispy. I’ve made the mistake of trying to use a corn and wheat flour blend, and they never crisped up!
Beans make these tostadas hearty enough to fill you up, offering protein fiber. Maria suggests buying vegetarian refried beans. I’m an over-achiever and decided to make my own with canned beans.
This is basically simplified guacamole, and offers a wonderfully creamy component. You’ll mash up some avocados, stir in lime juice and add salt, to taste. Easy!
This slaw is made with shredded green cabbage, crisp jicama, cilantro, lime juice, cumin, and chili powder. It’s simple to prepare and makes the perfect refreshing topper. (Jicama is a root vegetable that is delightfully crisp and mild in flavor. If you can’t find it, simply add more cabbage.)
Lightly Pickled Red Onions
We’ll stir some lime juice and vinegar into sliced onions, and let them rest. By the time the remaining components are ready to go, the onions will be lightly softened, mellowed in flavor, and pickled.
Grape Tomatoes and Queso Fresco
A handful of grape tomatoes (or cherry tomatoes) and some crumbled queso fresco finish off these tostadas. Queso fresco is a mild, creamy, crumbly Mexican cheese. Feta cheese is a good substitute if you can’t find it. Feta is more salty and tangy.
Enchiladas with Jicama Slaw
This insanely easy Enchilada recipe is a drop in the pan - literally! A simple combination of meat and seasonings wrapped in sauce-soaked tortillas and dripping in melting mozzarella. what more could you ask for? Oh, it's ready in just 35 minutes too! To top it off, we've added a refreshingly crunchy jicama slaw to the mix.
- 1 ½ lbs. ground beef or turkey
- 1 pkt. La Preferida Taco Seasoning
- 1 cup onion, diced
- 4oz can La Preferida Diced Green Chiles
- 7 Tbls La Preferida Olive Oil
- 1 pkg. 8″ Flour Tortillas (10-count)
- 28oz can La Preferida Red Enchilada Sauce
- 2 cups shredded mozzarella cheese
- 1 tsp black pepper
- ½ cup pepitas
- 1 large jicama, peeled and sliced
- 1 oz. lime juice (about 4 limes)
- 1 tsp salt
- 1 tsp black pepper
- 1 cup green cabbage, shredded
- 1 Tbls cilantro, chopped
Preheat oven to 350 degrees F.
In a skillet, cook beef with taco seasoning according to package instructions. When browned, add onion and diced green chiles — mix well.
In separate skillet, heat 1 Tbsp. olive oil. Using tongs, dip each tortilla in oil until soft and pliable, then place on a paper towel to drain excess oil.
In a pot, warm enchilada sauce. Dip tortillas into sauce and coat both sides. Fill with beef mixture and roll. Place in a baking dish seam side down — repeat with remaining tortillas. When baking dish is filled, top with remaining enchilada sauce and cheese. Bake for 15-20 minutes.
While enchiladas bake, prepare Jicama Slaw…
In a small pan, toast pepitas over medium heat for 2 minutes, stirring. Place on a plate to cool. Peel jicama and slice into 1/8″ sticks and set aside.
In a bowl, whisk olive oil, lime juice, salt and pepper — mix well. Add cabbage, cilantro, jicama and pepitas to coat evenly. Season to taste.
Savoy Jicama Slaw Salad Recipe
Here’s what I love about this Savoy Jicama Slaw Salad Recipe that we brought for our dinner, to enjoy with a Kombucha drink, and a side of strawberries and our favorite macaroons.
This salad you can make ahead, drizzling in the dressing and tossing to serve later, or place in to-go containers.
Made with Savoy cabbage, I love the crunchy leaves and subtle flavors, tossed with a delicious dressing–it does not become soggy. In fact, the longer it sits, the more the flavors mingle together.
Savoy pairs beautifully with any number of rich, fragrant vegetables, like red pepper, jicama, sugar snap peas, and fresh cilantro.
Lastly, with a side of (or mixed in) our favorite Blue Diamond Sweet Thai Chili almond flavor! Oh, YUM! Here are a few other recipes that we’ve enjoy different flavor of almonds: Greek Yogurt Waffles, Frosty Almond Raspberry Squares, and Almond Lime Flan Cake!
And did I mention, the stately elk standing in the center of the road on the way home? Central Oregon is full of the most beautiful wildlife experiences!
This post is sponsored by Blue Diamond Almonds, but as always all opinions are my own!
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originally published April 18, 2017 &mdash last updated November 3, 2018 // 6 Comments