Jicama Slaw

Total Time:
45 min
Prep:
30 min
Inactive:
15 min

Yield:
4 servings
Level:
Intermediate

NUTRITION INFO
Ingredients
  • 3 tablespoons lime juice
  • 1/2 teaspoon red chili flakes
  • 1/2 teaspoon chili powder
  • 6 tablespoons rice wine vinegar
  • 1 teaspoon sugar
  • 6 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 1/2 cups peeled, julienned jicama
  • 1 cup, peeled, julienned carrots
  • 1 cup shredded napa cabbage
  • 1/2 cup thinly sliced red onion
  • 1 cup julienned English cucumber
  • 1/2 cup julienned red bell pepper
  • 1 tablespoon cilantro, chopped
Directions
  • In a small mixing bowl add lime juice, chili flakes, rice wine vinegar, sugar, and extra-virgin olive oil. Season with salt and pepper and whisk to combine.

  • Combine the jicama, carrots, cabbage and onion, cucumber, red pepper and cilantro in large bowl and toss.

  • Add dressing to vegetables and let sit for 15 minutes, stirring 2 or 3 times. Serve.


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    This recipe is featured in:

    Cookout Sides & Salads