Citrusy and spicy flavors mingle in this Mexican slaw.
Makes 8 servings
1/3 cup olive oil
2 tablespoons orange juice
2 tablespoons lime juice
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10-oz.) package finely shredded cabbage
1/2 pound jicama, shredded (2 cups)
1 large carrot, shredded (about 1/2 cup)
1 jalapeño pepper, seeded and diced
1/4 cup chopped fresh cilantro
1. Whisk together olive oil and next 6 ingredients in a large bowl. Add shredded cabbage and remaining ingredients, and toss to coat. Cover and chill slaw mixture at least 4 hours.