Ingredients
- 1 large jicama, peeled and finely shredded
- 1/2 Napa cabbage, finely shredded
- 2 carrots, shredded
- 1/2 cup freshly squeezed lime juice
- 2 tablespoons rice vinegar
- 2 tablespoons ancho chili powder
- 2 tablespoons honey
- 1/2 cup canola oil
- Salt and freshly ground black pepper
- 1/4 cup finely chopped cilantro leaves
Directions
Place jicama, cabbage, and carrots in a large bowl. Whisk together the lime juice, vinegar, ancho powder, honey, and oil in a medium bowl. Season with salt and pepper, to taste. Pour the dressing over the jicama mixture and toss to coat well. Fold in the cilantro. Let stand at room temperature for 15 minutes before serving.
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By Henrich
on June 17, 2011
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I love chili, but the first time I made this recipe the chili was a bit too much for me. I adjusted the chili to 1.5 tablespoons and have received rave reviews from my all Latino family and friends. Also helps some to make it the day before and let it marinate over night. Serve it at room temp in roasted corn tortillas with grilled skirt steak and you can't go wrong.
By tbkc2001_11930048
new city, NY
on November 22, 2010
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Not a good one, i think chili powder an be replaced by jalapeno.
By susanlaudwig
Sunrise Beach, 65
on September 15, 2010
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First...I love all Bobby Flay's recipes...except this one. We could not get past how much oil was in the dressing. When I tasted it before putting in on the slaw, all I tasted was oil. We added some crema, sugar, molasses syrup, yellow mustard....to doctor it up to make it edible.??? Im confused if I am missing something...is the 1/2 cup oil written wrong?...I love Bobby Flay recipes.
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