Jicama Slaw

Jicama Slaw Recipe
Photo: Thayer Allyson Gowdy
Cut the vegetables at home, make the dressing, then toss everything together when you're ready to eat. Use a handheld slicer (like a mandoline or a Benriner) to make cutting the vegetables easier.

Yield:

Makes 6 to 8 servings
Total time: 1 Hours

Recipe from

Sunset

Recipe Time

Total: 1 Hours

Nutritional Information

Calories 142
Caloriesfromfat 63 %
Protein 1.3 g
Fat 10 g
Satfat 1.4 g
Carbohydrate 12 g
Fiber 4.8 g
Sodium 306 mg
Cholesterol 0.0 mg

Ingredients

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
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon sugar
1/2 teaspoon chili powder
1/2 teaspoon red chile flakes

Preparation

1. At home: Put cut vegetables in a large resealable plastic bag. Keep, chilled, up to 2 days.

2. At home: Combine oil, vinegar, lime juice, minced cilantro, salt, pepper, sugar, chili powder, and chile flakes in a small resealable plastic bag or container. Keep, chilled, up to 2 days.

3. At campsite: Add dressing to vegetables, shake to combine well, and let sit 15 minutes, stirring 2 or 3 times. Serve garnished with cilantro, if you like.

Note: Nutritional analysis is per serving.

Guy Fieri,

Sunset

May 2009
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