Jicama, Carrot, and Green Apple Slaw |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Flavorful take on an old bbq standby. Other seasonings can be added as well, depending on preference. I find that chili powder adds a nice kick. Serve right after tossing if you prefer a nice crunchy slaw or let marinade in the fridge for an hour before dishing up. Great with grilled veggies, Mexican style corn on the cob, and smoked chicken breast. Ingredients:
2 cups shredded napa cabbage |
1 (1 pound) jicama, peeled and shredded |
2 cups shredded daikon radish |
2 granny smith apples - peeled, cored and shredded |
2 large carrots, shredded |
1 firm pear, shredded |
1/4 cup finely chopped cilantro |
2 tablespoons olive oil |
3 tablespoons orange juice |
1 tablespoon lime juice |
sea salt and pepper to taste |
Directions:
1. Place the cabbage, jicama, radish, apple, carrot, pear, and cilantro into a mixing bowl. Sprinkle with olive oil, orange juice, lime juice, salt, and pepper. Toss until evenly blended and serve.
|
|