Jicama Slaw
Description
Use a handheld slicer ( like a mandolin) to make cutting the vegetables easier. Makes 6-8 servings.
Ingredients
2 carrots, peeled and julienned
1 small jicama ( about 1 1/4 lbs.), peeled and julienned
1 large red bell pepper, cored and very thinly sliced
1/4 head red cabbage, cored and very thinly sliced
1/2 red onion, halved lengthwise, and very thinly sliced lengthwise, rinsed, and patted dry
6 tbsp. each olive oil and unseasoned rice vinegar
3 tbsp. fresh lime juice
1 tbsp. minced cilantro leaves, plus more for garnish
1 tsp. each salt, freshly ground black pepper, and sugar
1/2 tsp. each chili power and red chile flaces
1 small jicama ( about 1 1/4 lbs.), peeled and julienned
1 large red bell pepper, cored and very thinly sliced
1/4 head red cabbage, cored and very thinly sliced
1/2 red onion, halved lengthwise, and very thinly sliced lengthwise, rinsed, and patted dry
6 tbsp. each olive oil and unseasoned rice vinegar
3 tbsp. fresh lime juice
1 tbsp. minced cilantro leaves, plus more for garnish
1 tsp. each salt, freshly ground black pepper, and sugar
1/2 tsp. each chili power and red chile flaces
Instructions
1. Put vegetables in a large bowl
2. Combine oil, vinegar, lime juice, minced cilantro, salt, pepper, sugar, chili powder, and chile flakes. Mix the dressing.
3. Add dressing to vegetables. Combine well. Serve garnished with cilantro.
2. Combine oil, vinegar, lime juice, minced cilantro, salt, pepper, sugar, chili powder, and chile flakes. Mix the dressing.
3. Add dressing to vegetables. Combine well. Serve garnished with cilantro.
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