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 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 nanceshu
on July 24, 2012
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perfect summer side delish dish !!
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 clemjr23_7633954
La Habra Height...
on September 25, 2009
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This is a home run!!!! Since discovering it, we have made this and enjoyed it 6 different times. We are picky, and this is great.
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