Jicama Cilantro Red Cabbage Slaw
photo by Oliver Fischers Mo
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
10
ingredients
-
Dressing
- 1⁄3 cup canola oil or 1/3 cup olive oil
- 1 lime, juice of
- 1⁄4 cup white vinegar or 1/4 cup apple cider vinegar
- 1 tablespoon honey
- salt and pepper
- cayenne
-
Salad
- 1 jicama, cut in matchsticks about 3 cups (medium-size jicamas with smooth, unblemished skin)
- 3 cups shredded red cabbage
- 2 cups bell peppers (red, green, yellow, and orange)
- 1⁄2 cup red onion, diced
- 2 -4 garlic cloves, minced
- 1⁄2 cup cilantro, minced
- 2 tablespoons basil, minced
- 2 tablespoons mint, minced
directions
- Whisk dressing in a large bowl.
- Add the salad ingredients mixing to combine all. season to taste.
- Chill for a couple hours to over night for flavors to meld.
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Reviews
-
I'm not leaving stars because I don't think it would be fair. I couldn't find jicama (although I know I've seen it in my grocery store before). I had my heart set on the recipe so I made it anyway. Also, I used the pre-shredded Dole cole slaw bag instead of shredding red cabbage. So, I'm not leaving stars because I think I changed too much, but I will say that I really enjoyed what I had. I had to add more salt once I served it, but I only used about a half a teaspoon (and roughly halved the recipe.) I cannot wait to try it with jicama!! 8/2010 update: Found jicama! It was awesome!!!
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This is absolutely delicious! Thanks so much for a great recipe Rita! The supermarket didn't have any jicama today so I substituted two grated gala apples. I'm sure the jicama would have added a nicer crunch but the apples tasted great and soaked up the extra dressing that would have coated the jicama. The slaw has a great balance of sweet and spicy and the cilantro stands out wonderfully! I can't wait to make this again!!
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What a refreshing, and beautiful salad for summer. Really, the colors were a feast for the eyes. You know what they say, "you eat with your eyes first". I loved the overall ingredients of the dressing.....tart, sweet, and hot. The cayenne was perfect for the jicama. I chilled my salad for about 2 hours so that the crunchy texture would add to the overall dish. Thanks so much for posting this recipe, Rita. Definately a repeat salad in my house.
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey