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Jicama Slaw
by
If you’re serving spicy Mexican flare you’ll enjoy the cool, crisp sensation of this veggie-packed Jicama Slaw. Start with a bag of “angel hair” shredded cabbage for coleslaw, add thinly sliced jicama and carrot and toss with a cilantro-lime vinaigrette and you’ve got one fantastic side dish.
This is a great recipe to pull out your mandoline. You can substitute one-half a head of green cabbage for the bagged shredded cabbage, and the mandoline makes quick work of cutting the jicama and carrots into a thin julienne.
Whisk the vinegar, olive oil, lime juice, agave nectar, cilantro, salt and pepper in a large bowl. Add the remaining ingredients and toss well. Refrigerate until ready to serve.
Makes 6-8 servings.
This is a great recipe to pull out your mandoline. You can substitute one-half a head of green cabbage for the bagged shredded cabbage, and the mandoline makes quick work of cutting the jicama and carrots into a thin julienne.
- 1/4 cup rice vinegar
- 1/4 cup olive oil
- Zest and juice of 2 limes
- 1 tablespoon agave nectar, honey or sugar
- 1/2 cup chopped cilantro
- Sea salt and freshly ground black pepper, to taste
- 1 medium jicama, peeled and cut into a thin julienne
- 3 carrot, peeled and cut into a thin julienne
- 1 10-ounce bag “angel hair” shredded cabbage for coleslaw
- 3 green onions, chopped
Whisk the vinegar, olive oil, lime juice, agave nectar, cilantro, salt and pepper in a large bowl. Add the remaining ingredients and toss well. Refrigerate until ready to serve.
Makes 6-8 servings.
Related Menus
Mexican on the Grill
Related Recipe Categories
Vegetables and Sides
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Karin Calloway is a working mom living in Augusta, Ga., with multiple freelance jobs and a ton of dirty dishes. |
