Jicama Slaw

  • Level: Easy
  • Total: 45 min
  • Active: 30 min
  • Yield: 6 to 8 servings
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Ingredients

3 tablespoons fresh lime juice

1/2 teaspoon red pepper flakes

1/2 teaspoon chili powder

6 tablespoons rice wine vinegar

1 teaspoon sugar

6 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

1/2 medium jicama, peeled and julienned (about 3 cups)

4 medium carrots, peeled and julienned (about 2 cups)

1/2 small Napa cabbage, shredded (about 2 cups)

1 small red onion, thinly sliced (about 1 cup)

1 English cucumber, julienned (about 2 cups)

1 red bell pepper, julienned (about 1 cup)

2 tablespoons chopped fresh cilantro

Directions

  1. In a small bowl, combine the lime juice, red pepper flakes, chili powder, vinegar, sugar and olive oil. Season with 1 teaspoon each salt and pepper and whisk to combine.
  2. Combine the jicama, carrots, cabbage, red onion, cucumber, bell pepper and cilantro in a large bowl and toss.
  3. Add the dressing to the vegetables. Let sit 15 minutes, stirring 2 or 3 times.
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