Jicama Slaw
Jicama Slaw
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 280
- Total Fat
- 19 grams
- Saturated Fat
- 2.5 grams
- Sodium
- 169 milligrams
- Carbohydrates
- 26 grams
- Dietary Fiber
- 9 grams
- Protein
- 3 grams
- Sugar
- 12 grams
- Total: 50 min
- Prep: 20 min
- Inactive: 30 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 280
- Total Fat
- 19 grams
- Saturated Fat
- 2.5 grams
- Sodium
- 169 milligrams
- Carbohydrates
- 26 grams
- Dietary Fiber
- 9 grams
- Protein
- 3 grams
- Sugar
- 12 grams
- Total: 50 min
- Prep: 20 min
- Inactive: 30 min
Ingredients
Slaw:
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
1/4 head red cabbage, cored and thinly sliced
Kosher salt and freshly cracked black pepper
Dressing:
1/3 cup rice vinegar
1/4 cup lime juice
1 tablespoon minced fresh cilantro, plus more for garnish, optional
1 tablespoon honey
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/3 cup extra-virgin olive oil
Directions
- For the slaw: Toss the jicama with the scallions, carrots, bell pepper and cabbage. Season with salt and pepper.
- For the dressing: In a small mixing bowl, whisk the vinegar, lime juice, cilantro, honey, chili powder and cumin. Slowly whisk in the olive oil until the dressing is emulsified.
- Toss the dressing with the slaw and garnish with additional cilantro before serving, if desired. 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.
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