Recipe courtesy of Kelsey Nixon
Jicama Slaw
Total:
50 min
Prep:
20 min
Inactive:
30 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
50 min
Prep:
20 min
Inactive:
30 min
Yield:
4 servings
Level:
Easy

Nutrition Info

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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