Jicama Slaw

Jicama Slaw
Photo by Thayer Allyson Gowdy

Ingredients

  • ¼ head red cabbage, cored and very thinly sliced
  • 1 tablespoon minced cilantro leaves, plus more for garnish
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 6 tablespoons olive oil
  • 1 small jicama (about 1 1/4 lbs.), peeled and julienned
  • 2 carrots, peeled and julienned
  • + 7 more ingredients
    • ½ red onion, halved lengthwise and very thinly sliced lengthwise, rinsed, and patted dry
    • 1 teaspoon freshly ground black pepper
    • 1 large red bell pepper, cored and very thinly sliced
    • 6 tablespoons unseasoned rice vinegar
    • 3 tablespoons fresh lime juice
    • ½ teaspoon red chile flakes
    • ½ teaspoon chili powder

1. At home: Put cut vegetables in a large resealable plastic bag. Keep, chilled, up to 2 days. 2. At home: Combine oil, vinegar, lime juice, minced cilantro, salt, pepper, sugar, chili powder, and chile flakes in a small resealable plastic bag or container. Keep, chilled, up to 2 days. 3. At camp...

View full recipe at My Recipes

Comments

Variations on Jicama Slaw

  • Jicama Slaw
    • 1/4 cup chopped parsley
    • Salt
    • About 1 3/4 pounds jicama
    • 3/4 cup chopped green onions with tops
    • 3/4 cup reduced-fat or regular sour cream
    • +1 other ingredients

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