Name: Jicama Slaw
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 1 tablespoon honey; Zest and juice of 1 lime; Kosher salt and freshly cracked black pepper; Kosher salt and freshly cracked black pepper; 1 medium jicama (about 1 pound), peeled and grated; 1/4 head red cabbage, thinly shredded (approximately 2 cups); 2 scallions, white and green parts, thinly sliced; 3 tablespoons torn fresh mint

Directions

In a large bowl, whisk together the olive oil, honey and lime zest and juice. Season with salt and pepper.
Toss the jicama, cabbage and scallions with the dressing until coated. If using right away, toss with the mint and serve. (The slaw can be made ahead of time and refrigerated up to overnight; if making ahead, wait to add the mint until just before serving.)

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Jicama Slaw

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