Prep 15 mins
Cook 0 mins
Good for use on jicama "slaw" vegetable mixes.
- 1⁄4 cup lime juice
- 1⁄4 cup rice vinegar
- 1 teaspoon honey
- 2 tablespoons olive oil
- 1⁄2 teaspoon chili powder
- salt and pepper
- 1 tablespoon chopped cilantro
- Whisk together all except cilantro. Just before serving over jicama/vegetable salads, add cilantro. Toss salad and allow to sit in fridge for at least 1/2 hour.
I have eaten a variety of foods all over the world and this was a unique tasting dressing. I put a jicama in the food processor and shredded it like coleslaw and stirred in with dressing. Let sit in the fridge for about 4 hours. My husband and I really enjoyed it. I did double the chili powder and used 1 tsp of dried cilantro. Refreshing and tasty. Thanks!
Had this a while back. Excellent! Made as directed but with canola oil instead. I increased the chili powder just a tad. Served over cubed jicama. A hit! Thanks for posting, sc91941, I'll use it again.
I tried it as written. Wonderful! A lovely blend of flavors. Zesty.