Jicama Slaw

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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.

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Not a good one, i think chili powder an be replaced by jalapeno.

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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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I love jicama. However, I found the dressing to be way to overpowering. Too much fresh lime juice. I'm making the recipe again tonight, but, I'm not making the same dressing.

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A crunchy nice summertime salad!

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recipe was easy however the end result was just so so. I will probably not make this again.

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Only one word to describe this dish . . . . Yummmmmm!

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My husband and I loved this one. I did leave out the chili powder, I don't like hot stuff and my husband added it later to his. I used my food processor to shred, it took no time at all.

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Bobby's jicama slaw is a perfect recipe for easy summer cooking. It is a refreshing and super flavorful dish that is also light and healthy. Note: The dressing for this slaw also makes an excellent mop sauce for your ribs!

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This would be too much time if I didn't have a mandoline. Invest in one, I've read Oxo reviews that are great. You can julienne fast an prepare this easily. Got great reviews from the gang.