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Recipe courtesy of Gourmet Magazine

Show: Cooking Live

Episode: Soft Shell Crabs Cook Along

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Yield:: 6 servings

Ingredients

2-pound piece jicama
1/2 pound carrots (about 2 large)
3/4 pound piece red cabbage
1/2 cup packed fresh flat-leafed cilantro leaves
1/3 cup vegetable oil
2 tablespoons fresh lime juice
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
2 tablespoons orange juice

Directions

Peel jicama and carrots and quarter jicama. Using a mandoline or other manual slicer cut jicama and carrots into very thin slices, about 1/16-inch. Stack slices and cut into julienne strips. With a knife cut cabbage into very thin shreds. Vegetables may be prepared 1 day ahead and chilled separately in sealable plastic bags. Coarsely chop cilantro. In a large bowl stir together oil, lime juice, mustard, orange juice and salt. Add vegetables and cilantro, tossing to coat, and season with salt and pepper. Slaw may be made 2 hours ahead and chilled.

My Private Notes

Name: Jicama Slaw with Lime
Yield: 6 servings
Ingredients: 2-pound piece jicama; 1/2 pound carrots (about 2 large); 3/4 pound piece red cabbage; 1/2 cup packed fresh flat-leafed cilantro leaves; 1/3 cup vegetable oil; 2 tablespoons fresh lime juice; 1/2 teaspoon Dijon mustard; 1/2 teaspoon salt; 2 tablespoons orange juice