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Recipe courtesy of Bobby Flay

Jicama Slaw

  • Level: Easy
  • Yield: 8 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 8 servings
    Calories
    212
    Total Fat
    14
    Saturated Fat
    1
    Carbohydrates
    22
    Dietary Fiber
    9
    Sugar
    8
    Protein
    2
    Cholesterol
    0
    Sodium
    481
  • Total: 35 min
  • Prep: 20 min
  • Inactive: 15 min
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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

  1. 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.
Show: Throwdown with Bobby Flay
Episode: Burgers

Categories:

Easy Side Dish Recipes Side Dish Easy Lunch Recipes Lunch Healthy Dinner Healthy Healthy Lunch Carrot Recipes Cabbage Recipes Recipes for a Crowd

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11 Reviews
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Anonymous

Really good and not terribly involved if you shred your ingredients with a food processor or mandoline. I just used a knife and it probably took an hour to put together, mostly spent with the jicama. I also added the zest of the limes and Red Clay hot honey (and reduced the chili powder) to the dressing because my regular honey had crystallized and wasn’t melting fast enough. Also added half a small red onion left over from an earlier meal and 3 small oranges, thinly sliced and quartered (lifted that idea from a different recipe that included supremes). <br /><br />All in all very good recipe with my changes, but I think it would be as good as written.

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