Jicama Slaw

Jicama Slaw

Jicamas have a brown skin and at first might be confused for a potato. However their shape is more round and skin is smoother. They have the nutritional benefit of vitamin A, iron, and calcium, but very high in vitamin C. They have long been a staple in the Mexican diet. Serves 6 to 8.

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Ingredients:

2 carrots, peeled and julienned

1 small jicama (about 1 1/4 pounds) 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, 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 each salt, freshly ground pepper, and sugar

1/2 teaspoon chili powder and chili flakes

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Directions:

Combine oil, vinegar, lime juice, minced cilantro, salt, pepper, sugar, chili powder, and chili flakes. Place in a container and refrigerate for a couple of hours for flavors to develop.

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Prepare vegetables and keep chilled. Shake dressing well and pour dressing over vegetables 15 minutes prior to serving, stirring 2 or 3 times.