Why not give this Jicama-Cilantro slaw a try this summer, in place of your standard coleslaw? It's a fresh, flavorful, crisp, and crunchy alternative that is sure to be a hit.
Jicama, a brown skinned root vegetable, is very popular in Mexican cooking, where it is used to add texture, to a variety of dishes. Jicama is very crunchy and mild in flavor, like a water chestnut. In Mexico it's very popular in salads, fresh fruit medleys, soups, and a variety of cooked dishes. Seasoned with salt and lime juice, it makes a healthy and satisfying snack.
Jicama-Cilantro Slaw would be a great side dish to include at your next cookout for a refreshing change of pace with an authentic Mexican flair. It's great with grilled chicken, steak, burgers, or fish.
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Jicama-Cilantro Slaw Recipe
For the Slaw:
2 cups shredded red cabbage
2 cups jicama, peeled and cut into thin matchstick-like strips
1 small red bell pepper, chopped (1/2 cup)
1 small yellow bell pepper, chopped (1/2 cup)
1 small green bell pepper, chopped (1/2 cup)
For the Dressing:
1/4 cup vegetable oil
2 cloves garlic minced
2 tablespoons finely chopped red onion
1/3 cup fresh chopped cilantro
2 tablespoons lime juice
2 tablespoons vinegar
1 tablespoon honey
Pinch of cayenne pepper
Salt and pepper to taste
In a large salad bowl combine the shredded red cabbage, jicama, and peppers and then set aside while you prepare the dressing.
To prepare the dressing, in a screw-top jar, combine all the dressing ingredients. Cover and shake well.
Pour the dressing over the jicama slaw mixture and toss everything together until well combined and coated with dressing. Cover and place in the refrigerator to chill for at least 1 hour and up to 4 hours, stirring occasionally.
Makes 6 servings of jicama-cilantro slaw
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You may need...
A Good Knife
for shredding, chopping and so much more. I love my santoku knife and grab it much more often than my chef knives these days. (I guess we have Rachel Ray to thank!)A Lime Squeezer
for effortless fresh squeezed lime juice