Recipe by justcallmetoni
This slaw was originally inspired by one prepared by Bobby Flay on Food TV. I've tinkered with it a bit and added a bit more fusion between Asian and Southwestern flavors. This side salad is ideal for picnics and barbecues as it contains no mayonnaise.
Top Review by Elmotoo
I am soooo sorry....this didn't work out for us. I'm not sure why. It got limp sitting in the dressing - did I cut the napa cabbage to finely? I couldn't get jicama in Dover-Foxcroft, Maine so I used a Red Delicious apple & it worked fine. the overall taste/texture didn't appeal to anyone. I'm going to try it again & tweak the dressing a smidge & dress it at the last minute. I will report back. Again, my apologies for the less than stellar review, Toni. :(
- 1⁄2 large jicama, peeled and finely julienned
- 1⁄2 napa cabbage, finely shredded (about 4-5 cups)
- 2 carrots, shredded
- 1⁄2 large red pepper, finely julienned
- 1⁄2 cup freshly squeezed lime juice
- 2 tablespoons rice vinegar
- 2 tablespoons dried ancho chile powder
- 2 tablespoons honey
- 2 teaspoons sesame oil
- 3 tablespoons canola oil (use olive oil if you prefer)
- 1⁄4 cup water
- salt & freshly ground black pepper
- 1⁄4 cup finely chopped cilantro leaf
Directions See How It's Made
- Place jicama, cabbage, pepper and carrots in a large bowl.
- Whisk together the lime juice, vinegar, ancho powder, honey, and oils in a medium bowl. Season with salt and pepper, to taste. Pour the dressing over the salad mixture and toss to coat well.
- Fold in the cilantro.
- Let salad sit in fridge for 20 minutes and serve.