Recipe Database
Jicama Slaw with Lime
Jicama Slaw with Lime
2 pound piece jicama
½ pound carrots (about 2 large)
¾ pound piece Nappa cabbage
½ cup packed fresh cilantro leaves
1/3 cup vegetable oil
2 tablespoon fresh lime juice
½ teaspoon Dijon mustard
½ teaspoon salt
2 tablespoons orange juice

Peel jicama and carrots and quarter jicama. Using a mandoline or other manual slicer, cut jicama and carrots into very thin slices, about 1/16 inch. Stack slices and cut into julienne strips. With a knife, cut cabbage into very thin shreds. Vegetables may be prepared 1 day ahead and chilled separately in sealable plastic bags. Coarsely chop cilantro. In large bowl stir together oil, lime juice, mustard, orange juice and salt. Add vegetables and cilantro, tossing to coat, and season with salt and pepper. Slaw may be made 2 hours ahead and chilled.

Recipes from Young Chefs Academy Couples Night Out