Blue Mesa Grill Jicama Slaw Recipe
Blue Mesa Grill’s Jicama Slaw is a refreshing side dish made with julienned jicama, carrots, red bell peppers, cilantro, and a tangy dressing, offering a crunchy and slightly sweet flavor profile.
Make this Straight-From-the-Restaurant Blue Mesa Grill Jicama Slaw Recipe at home.
Photo by Janet Hudson
Blue Mesa Grill Jicama Slaw
A Blue Mesa Grill Copycat Recipe
Straight-From-the-Restaurant
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Blue Mesa Grill Jicama Slaw from 2016 is a Straight-From-the-Restaurant Recipe.
Blue Mesa Grill Lime Salad Dressing and Baja Fish Tacos
Blue Mesa Grill Jicama Slaw calls for Lime Salad Dressing. We have the Blue Mesa Grill Lime Salad Dressing for you. It is easy to make and is also delicious on a fresh salad or as a dipping sauce for veggies and chips.
Click here to make Blue Mesa Grill Lime Salad Dressing
Once you make a batch of Blue Mesa Grill’s Jicama Slaw you should try it on Blue Mesa Grill’s Baja Fish Tacos. We have that recipe, too. 😉
Blue Mesa Grill Jicama Slaw Recipe
Make this Straight-From-the-Restaurant Blue Mesa Grill Jicama Slaw Recipe at home.
Yield: 1 Bowl
Ingredients
- Oil for frying
- 5 Corn Tortillas cut in julienne strips
- 1 cup Jicama peeled, sliced into 1/4-inch rounds
- 1/2 cup Red Bell Pepper seeded and sliced into 1/8 x 3-inch julienne
- 1/2 cup Yellow Bell Pepper seeded and sliced into 1/8 x 3-inch julienne
- 1/2 cup Green Bell Pepper seeded and sliced into 1/8 x 3-inch julienne
- 1 cup Red Cabbage shredded fine
- 1 cup Green Cabbage shredded fine
- Blue Mesa Grill Lime Dressing (See Box Above for a Link to this Recipe) or other Lime Salad Dressing, store bought or homemade, of choice
- 2 tablespoons Cotija Cheese grated
Instructions
- Heat oil in a large skillet.
- When oil is hot and shimmering, fry tortilla strips until lightly browned and crispy. Remove from oil. Drain and cool on a paper towel-covered plate.
- Heat a grill to medium high heat.
- Place jicama slices on grill and cook for about 3 minutes, enough to get grill marks and become slightly softened.
- Remove from grill and allow to cool. When cool slice in julienne strips.
- In a large mixing bowl, toss jicama, peppers, cabbages and crispy tortilla strips.
- Pour Blue Mesa Grill Lime Dressing over the salad. Toss to coat evenly.
- Sprinkle grated cotija cheese over the salad. Mix well.
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Photo of “Chayote Jicama Slaw with Handmade Tortillas” is by Janet Hudson and is used by permission under the Attribution 2.0 Generic (CC BY 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by/2.0/legalcode. Thank you, Janet Hudson. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is courtesy of Blue Mesa Grill. Additional Information Courtesy of Wikipedia and is used by permission.
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