Description
This refreshing slaw features jicama, carrots, cabbage, cucumbers and bell peppers – a delicious and nutritious side dish for almost any meal.
Ingredients
Scale
For the vegetables:
- 1 1/2 cups julienned jicama
- 1 cup julienned carrots
- 1 cup julienned seeded cucumber
- 1 cup thinly sliced Napa cabbage
- 1/2 cup thinly sliced red onion
- 1/2 of red bell pepper, julienned
- 3 tablespoons finely diced cilantro
For the dressing:
- 1/3 cup + 1 tablespoon canola oil or olive oil
- 1/4 cup rice wine vinegar
- 3 tablespoons fresh lime juice
- 1 tablespoon honey
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
Instructions
- In a large bowl, add jicama through cilantro. Toss together and then set aside.
- In a medium bowl, add remaining ingredients and whisk together well.
- Pour dressing over vegetables and toss gently until the dressing is well coated
- Let sit in refrigerator for at least 4 hours or overnight if possible.
Notes
Recipe courtesy of Peter Brown, Food Service Director at Smugglers’ Notch Resort