Jicama Slaw

A refreshing change from cabbage, jicama steps in to make a Mexican-inspired slaw perfect for spring and summer menus.
A refreshing change from cabbage, jicama steps in to make a Mexican-inspired slaw perfect for spring and summer menus.

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Jicama Slaw

Serves 6

Ingredients:

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• 1 large jicama, peeled, cut into matchsticks or shredded

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• 2 carrots, trimmed, cut into matchsticks or shredded

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• 1 jalapeno, seeded, minced

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• 3 green onions, finely sliced (white and green parts)

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• 1/4 cup finely chopped fresh cilantro

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• Juice and zest of 1 lime

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• 1 tablespoon sherry vinegar

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• 1/4 cup extra virgin olive oil

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• Salt and freshly ground black pepper to taste

Directions:

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1. In a large bowl, combine jicama, carrots, jalapeno, green onion, and cilantro.

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2. In a small bowl, whisk together lime zest, juice, vinegar, and oil.

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3. Drizzle some or all of the vinaigrette over the jicama salad and toss to coat.

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4. Season with salt and pepper.

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5. Serve immediately or refrigerate for up to 3 days.

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