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Jicama Salad

Cabbage and Jicama Slaw

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Jicama Slaw

Jicama Slaw

 

Cabbage and Jicama Slaw

This Cabbage and Jicama Slaw is NOT you’re average slaw baby!     

I created a perfect side for your Mexican inspired meals.

This one is light, refreshing and so flavorful.  

Have you had Jicama before?  Oh, it adds a wonderful earthy, sweet taste and it’s crunchy fabulous.  

Then I added in just enough cilantro to brighten the entire dish.  

It’s a terrific twist on OLE!

If you are looking for another scrumptious salad with Mandarin Oranges, here’s one that has strawberries, spinach and a really delightful dressing, this Strawberry-Orange Spinach Salad hits the spot

Cabbage and Jicama Slaw

Ingredients:

1 medium jicama, peeled and grated

16 oz. cole slaw mix (coarse chop, NOT fine shred if available)

11 oz. can mandarin orange segments, drained, reserve juice

1/4 cup mayonnaise

2 Tbl. red wine vinegar

1-2 tsp. fajita/taco seasoning

1/2 tsp. Montreal Steak Seasoning

½ tsp. salt, or to taste

½ tsp. balsamic vinegar

Fresh cilantro, leaves – to taste

 

Directions:

Peel skin off the jicama with a vegetable peeler.Jicama SlawOr with a knife, careful to get just the outer top layer.Jicama SlawGrate the peeled jicama using the largest holes on the grater; set aside.Jicama Slaw

In a large bowl, add the coleslaw, jicama and the drained mandarin oranges.Jicama Slaw

In a small bowl, whisk together reserved 2 Tbl. of the Mandarin juice, mayonnaise, vinegar, fajita seasoning, pepper and salt to taste.

Pour the dressing over the jicama mixture.

Toss to mix thoroughly and top with cilantro.

Add more Mandarin orange juice ONLY if needed.Jicama Slaw

Mix well. Keep in refrigerator until ready to serve.

If there is excess liquid, simply strain it off; absolutely delish!Jicama Slaw

 Carrie’s recipe, Copyright Carrie Groneman, 2016, 2018

Recognize a blessing and be a blessing today.

 

Hawaiian Sliders with homemade slaw

Hawaiian Pork Sliders with Slaw and Island Sauce

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Hawaiian Sliders with homemade slaw

Hawaiian Pork Sliders with homemade slaw and dressing

This is a perfect meal for any occasion.  Terrific to make ahead for a crowd, or for dinner tonight.    A sweet roll, layered with fabulous marinated tender and moist meat, a refreshing slaw with just the right amount of seasoning and then topped with an amazing Island Sauce. 




Hawaiian Pork Slider with Slaw and Island Sauce
Ingredients:
Slider:
1/4 cup orange juice
1/4 soy sauce
1/3 cup water
1/4 cup packed brown sugar
1 tsp. chicken bouillon
3 Tbl. seasoned rice vinegar
2 Tbl. sesame oil
1/4 tsp. Montreal Steak Seasoning
1 Tbl. minced garlic
3” piece of fresh ginger root
1 – 1 ½ lb. pork tenderloin
2 tsp. cornstarch
10-12 mini Hawaiian-style sweet rolls, halve horizontally

Slaw:
3 cups coleslaw mix (can use thin sliced head of cabbage also)
3 Tbl. seasoned rice vinegar
1 tsp. sesame oil
¼ tsp. Emerill’s Original Seasoning
¼ tsp. Montreal Steak Seasoning
2 thinly sliced green onion



Directions:
Prepare the pork –
In a gallon zip lock bag, mix together the orange juice, soy sauce, water, brown sugar, bouillon, rice vinegar, sesame oil, steak seasoning, garlic and ginger root. Squish and mix well. Add the pork loin to the bag and refrigerate 2-8 hours. Flip over occasionally. Hawaiian Sliders 1
Hawaiian Sliders 2When ready to bake the pork loin, preheat the oven to 425 degrees. Remove the pork from the marinade (RESERVE the marinade) and place the meat into a foil lined baking dish.Hawaiian Sliders 3




Place the baking dish in the oven and bake approx. 25 minutes per pound. Cook until the internal temperature reads 145 degrees. Allow meat to rest 10 minutes. Hawaiian Sliders 4
Hawaiian Sliders 5Meanwhile, while the meat is cooking, prepare the slaw – *If using whole cabbage, slice about 1/4 of the purple and 1/4 of the green thin.
Hawaiian Sliders 6


In a small bowl whisk well together the rice vinegar, sesame oil, Emerill’s and steak seasoning.
In a medium bowl, combine the coleslaw mix, or sliced cabbage, and the green onions. Pour the rice vinegar mixture over the cabbage and toss well.
Allow it to sit, covered, in the refrigerator while the pork is cooking to allow the flavors to marry. Hawaiian Sliders 7
Hawaiian Sliders 8


To make the Slider Sauce – In a blender pour in the marinade and the cornstarch. Blend well.Hawaiian Sliders 9
Hawaiian Sliders 10Pour the blended mixture into a large pan (the mixture foams and bubbles) and bring to a boil over medium to high heat.Hawaiian Sliders 11Reduce the heat and simmer until the sauce thickens and you have a trail when you run a finger through the sauce. Be careful not to burn yourself. Hawaiian Sliders 12
Hawaiian Sliders 13


Remove from the heat and allow to sit while preparing the meat.
If a ‘skin’ forms, simply stir. If sauce becomes too thick, thin with chicken broth or water and bouillon.   When the pork is cooked and has sat for 10 minutes, slice into 1/4” – 1/3” slices.
*Keep the juices from the baking pan.
For leftovers, or if you are making this step ahead, put meat into a zip-lock baggie along with the juices from the baking pan. This will keep the meat moist and tender. Hawaiian Sliders 16
Hawaiian Sliders 17
To assemble the Hawaiian Pork Slider: Place the split sweet roll on a plate.
Lay on slices of meat, then slaw and drizzle the slider sauce over the top. Enjoy!Hawaiian Slider 2

Carrie’s recipe. Copyright Carrie Groneman, A Mother’s Shadow, 2014
Recognize a blessing and be a blessing today.