- 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.