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.
Jicama Slaw
Serves 6
Ingredients:
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- 1 large jicama, peeled, cut into matchsticks or shredded
- 2 carrots, trimmed, cut into matchsticks or shredded
- 1 jalapeno, seeded, minced
- 3 green onions, finely sliced (white and green parts)
- 1/4 cup finely chopped fresh cilantro
- Juice and zest of 1 lime
- 1 tablespoon sherry vinegar
- 1/4 cup extra virgin olive oil
- Salt and freshly ground black pepper to taste
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Directions:
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- In a large bowl, combine jicama, carrots, jalapeno, green onion, and cilantro.
- In a small bowl, whisk together lime zest, juice, vinegar, and oil.
- Drizzle some or all of the vinaigrette over the jicama salad and toss to coat.
- Season with salt and pepper.
- Serve immediately or refrigerate for up to 3 days.
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