Cilantro-Jalapeño Jicama Slaw
Cilantro-Jalapeño Jicama Slaw
Rating: (1 rated)
Recipe Yield: Serves 6 to 8
Preparation
3 pounds jicama (about 3 large jicama)
12 ounces red cabbage (about 1/4 of a large head of cabbage)
3 limes, juiced
3 jalapeños, minced (seeds removed if you'd like it less spicy)
1/2 cup chopped cilantro
4 scallions, minced

3 tablespoons vegetable oil
2 teaspoons kosher salt

Peel jicama with a pairing knife then cut into 1/4-inch-thick slices (this is most easily done on a mandoline). Stack a few slices of jicama on top of one another and cut into 1/4-inch-thick strips. Repeat with remaining jicama slices.

Slice cabbage 1/4-inch thick (also easily done with a mandoline). Toss cabbage and jicama together in a large bowl. Cover and refrigerate until ready to serve.

To make the dressing, combine lime juice, jalapeños, cilantro, scallions, vegetable oil, and salt in a medium bowl.

When ready to serve, toss the vegetables and dressing together until well-coated. Taste and add more salt or lime juice, if desired.

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