I discovered this Jicama Slaw recipe online two weeks ago when I was looking for a side dish to go with the puerco pibil I made. This slaw recipe was so good I decided to make it again this week. Please excuse the crappy photo
The prep is time consuming but worth it! |
Jicama Slaw
2 carrots, peeled and julienned
1 small jicama (about 1 1/4 lbs.), peeled and julienned
1 large red bell pepper, cored and very thinly sliced
1/4 head red cabbage, cored and very thinly sliced
1/2 red onion, halved lengthwise and very thinly sliced lengthwise, rinsed, and patted dry
6 tablespoons olive oil
6 tablespoons unseasoned rice vinegar
3 tablespoons fresh lime juice
1 tablespoon minced cilantro leaves, plus more for garnish (I use a lot more)
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon chili powder
1/2 teaspoon red chile flakes
Prep all veggies and place in a large bowl. Combine remaining ingredients and whiz up in a food processor or blender. Pour over the veggies and toss to combine. This keeps great in the fridge for a few days.
Enjoy!
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