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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is my version of Bobby Flay's Jicama Slaw. The addition of jicama to slaw gives it a very nice crunch! I've also added 'spice' to this slaw by adding a little shredded poblano pepper. Goes great on Carolina BBQ or Shrimp Tacos. Ingredients:
1 medium size jicama, peeled and finely shredded |
2 cups cabbage, finely shredded |
2 medium carrots, finely shredded |
2 scallions, finely juliened |
1 small poblano chile, juliened seeded and juliened (optional) |
1/4 cup finely chopped cilantro |
3 tablespoons rice wine vinegar |
3 tablespoons fresh lime juice |
1/2 cup olive oil |
2 tablespoons honey |
1 teaspoon thai chili paste (to taste) |
Directions:
1. Place jicama, cabbage, carrots and scallions in large bowl.
2. Whisk together the lime juice, vinegar, honey, chili paste and oil.
3. Season with salt and pepper to taste.
4. Fold in cilantro.
5. Allow to sit for 15 minutes before serving.
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