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Southwestern Jicama Slaw

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Prep Time 30 minutes
Resting Time 4 hours
Total Time 4 hours 30 minutes
Course Salad
Cuisine Southwestern
Diet Vegan, Vegetarian
Keyword Jicama, Salad, 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.  
Keyword Jicama, Salad, Slaw