Total Time
Prep 15 mins
Cook 20 mins

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.

Ingredients Nutrition


  1. Place jicama, cabbage, pepper and carrots in a large bowl.
  2. 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.
  3. Fold in the cilantro.
  4. Let salad sit in fridge for 20 minutes and serve.


Most Helpful

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. :(

Elmotoo July 15, 2006

Great salad! I substituted one finely diced jalapeno for the red pepper and was great. Thanks for sharing.

Galley Wench June 13, 2006

This was a very nice side dish. Went great with the chicken I served.

Mama's Kitchen (Hope) September 29, 2005

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