Southwestern Jicama Slaw
Equipment
- Cutting Board
- Knife
- Measuring Cups
- Measuring Spoons
- 2 Large Mixing Bowls
- Whisk
- Large Kitchen Spoon
- Vegetable Peeler
Ingredients
- 2 Tablespoons Lime Juice
- 1 teaspoon Red Pepper Flakes
- 2 teaspoon Chili Powder
- 2 teaspoon Paprika
- 1 teaspoon Cumin
- 5 Tablespoons Rice Vinegar
- 1 Tablespoon Sugar
- 1/2 Cup Olive Oil
- 2 teaspoon Salt
- 1 teaspoon Pepper
- 2 Cups Jicama Peeled & Julienned
- 1/2 Cup Carrots Peeled & Julienned
- 1 Cup Napa cabbage Shredded Fine
- 1/4 Cup Red Onions Thinly Sliced
- 1 Each English Cucumber Peeled & Julienned
- 1 Each Red Bell Pepper Seeded & Julienned
- 2 Tablespoons Cilantro Chopped Fine
Instructions
- In a large mixing bowl whisk the lime juice, spices, vinegar, sugar & olive oil together. Season with salt & pepper.
- In a large mixing bowl combine all the vegetables together.
- Combine the lime mixture with the vegetables & toss well.
- Refrigerate for at least 4 hours.
Notes
You can make this salad a day before you are ready to serve it.
