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 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.
By mmeldredge_12070186
Rogers, 42
on August 14, 2009
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Everything worthwhile requires a little effort! I settled in front of the TV (from the warning in the review about the amount of time it takes to chop to do my matchstick choppingI It didn't take as much time as I expected. Also, I could not find Ancho Chile Powder at the grocery store, so I bought Ancho Chiles and roasted them and then ran them through the mini food processor to make my own powder. These chiles make the dressing! It was VERY good. This is a recipe that is well worth the effort!
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