Recipe courtesy of Dan Lewis

Jicama Chayote Slaw

Name: Jicama Chayote Slaw
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 cups
Ingredients: 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

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Level: Easy
Total: 20 min

Prep: 20 min

Yield: 4 cups

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Ingredients

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

Directions

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. It has not been tested for home use.

Recipe courtesy of Chef Dan Lewis, Cravings Steaks and Seafood