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 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 and season with salt and pepper. Pour the lime mixture over the jicama mixture and toss to coat well. Fold in the cilantro. Let sit at room temperature for 15 minutes before serving.
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By KRAVN_FOOD
on February 08, 2011
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This was one of the worst dishes I have ever made
I went back over the recipe thinking I did something wrong
terrible is the best desciption
By ack495
Nantucket, MA
on November 10, 2010
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I thought this was a very good no mayo slaw, which is good for me cause I hate mayo! Tangy dressing. Didn't use a whole jicama, about half a medium size one. I would make this again.
By catespace2_7320323
Atlanta, GA
on June 21, 2010
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I made this to go with Bobby's ribs. I read other reviews before I made it, so I mixed everything but the jicama together 30 minutes before serving so that the flavor would penetrate the cabbage, without taking the crunch out of the jicama. The dressing was not very flavorful (too much canola oil in my opinion and I didn't think it was too spicy. I didn't need my guests to "review" it. At the end of the meal, the only thing not finished was the slaw, and there was a lot left over. I wouldn't make this again.
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