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"Hunger is the best sauce in the world."--Cervantes

Jicama Slaw Recipe

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This recipe for Jicama Slaw is from The Bischof Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 carrots, peeled and julienned
1 small jicama (about 1 1/4 lbs), peeled and julienned
1 lg red pepper, cored and thinly sliced
1/4 head red cabbage, thinly sliced
1/2 red onion, halved lengthwise and thinly sliced lengthwise
6 tbsp each, olive oil and unseasoned rice vinegar
3 tbsp lime juice
1 tbsp minced cilantro leaves, or to preference
1 tsp each, salt, freshly ground black pepper, and sugar
1/2 tsp each chili powder and red chile flakes
Directions:
Directions:
Prepare vegetables. Can be stored in ziploc for up to 2 days, chilled. Combine oil, vinegar, lime juice, cilantro, salt, pepper, sugar, chili powder and chile flakes in a small bowl. Can chill for up to 2 days. Add dressing to vegetables, stir well. Let sit for 15 minutes, stirring occasionally.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hr

 

 

 

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