Jicaama Coleslaw

Submitted by Epi Curious

"This recipe is from Chef Stephan Pyles, co-author of the book: "Tamales". I recently had the pleasure of dining in his Dallas restaurant, Stephan Pyles, and everything on the menu was extraordinary."

 

• Ready In: 15mins
• Ingredients: 11
• Serves: 8

ingredients

• 3 cups red cabbage, shredded
• 3⁄4 cup carrot, grated
• 4 cups jicama, peeled and julienned (about 1-1/2 medium)
• 1 red bell pepper, seeded and finely diced
• 2 jalapeno chiles, seeded and finely diced
• 3⁄4 cup mayonnaise
• 1 1⁄2 tablespoons honey
• 1 1⁄2 tablespoons raspberry vinegar
• 1 1⁄2 tablespoons fresh lemon juice
• 2⁄3 cup barbecue sauce (your favorite)
• salt & freshly ground black pepper, to taste

directions

1. Thoroughly combine all slaw ingredients in a large mixing bowl. Season with salt and pepper to taste and keep refrigerated until serving.