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Slaw, Jicama
Nb persons: 0
Yield:
Preparation time: 30 minutes
Total time: 2 hours
Source: Guy Fieri
| 3 tablespoons | lime juice |
| 1/2 teaspoon | red chili flakes |
| 1/2 teaspoon | chili powder |
| 6 tablespoons | rice wine vinegar |
| 1 teaspoon | sugar |
| 6 tablespoons | extra-virgin olive oil |
| 1 teaspoon | salt |
| 1 teaspoon | pepper |
| 1 1/2 cups | jicama, julienned |
| 1 cup | carrots, peeled & julienned |
| 1 cup | shredded napa cabbage |
| 1/2 cup | thinly sliced red onion |
| 1 cup | julienned English cucumber |
| 1/2 cup | julienned red bell pepper |
| 1 tablespoon | cilantro, chopped |
Directions
In a small mixing bowl add lime juice, chili flakes, rice wine vinegar, sugar, and extra-virgin olive oil. Season with salt and pepper and whisk to combine.
Combine the jicama, carrots, cabbage and onion, cucumber, red pepper and cilantro in large bowl and toss.
Add dressing to vegetables and let sit for 15 minutes, stirring 2 or 3 times. Serve.
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