Jicama Slaw

Serves: 6

Jadyn Kohler

1 January 1970

Based on User reviews:

46

Spice

42

Sweetness

51

Sourness

43

mins

Prep time (avg)

5.2

Difficulty

Ingredients:

1 small

Jicama (peeled and sliced into thin strips)

4

Scallions (cut into 3 pieces and then sliced lengthwise into thin strips)

2

Carrots (peeled and sliced into thin strips)

1

Red Bell Pepper (seeded and thinly sliced)

1

Red Cabbage (head, cored and thinly sliced)

1 cup

Rice Vinegar

1 cup

Lime Juice

1 tbsp

Cilantro (minced fresh, plus more for garnish, optional)

1 tbsp

Honey

1 tsp

Chili Powder

1 tsp

Ground Cumin

1 cup

Extra-Virgin Olive Oil

Directions:

1

For the slaw: Toss the jicama with the scallions, carrots, bell pepper and cabbage

2

Season with salt and pepper

3

For the dressing: In a small mixing bowl, whisk the vinegar, lime juice, cilantro, honey, chili powder and cumin

4

Slowly whisk in the olive oil until the dressing is emulsified

5

Toss the dressing with the slaw and garnish with additional cilantro before serving, if desired

6

Allow the slaw to chill for at least 30 minutes to allow the flavors to develop, or chill up to 2 days in the refrigerator