Jicama Chayote Slaw
- 1 cup julienned green cabbage
- 1 cup julienned chayote squash
- 1 cup julienned jicama
- 1 small red onion, julienned
- 1 red pepper, julienned
- 1/2 cup rice wine vinegar
- 1 bunch fresh cilantro, chopped
- Salt and ground pepper
Combine the cabbage, chayote, jicama, onions, peppers, vinegar and cilantro. Season with salt and pepper.
Cook's Note: Best served on fish tacos. Prepare your choice of fish per your liking (beer battered wahoo is our usual). Serve in a soft tortilla topped with jicama chayote slaw, pico de gallo and your other favorite south of the border condiments!
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Chef Dan Lewis, Cravings Steaks and Seafood