- Serves: 6
- Prep Time: 40m
- Cook Time: 0m
- Ready In: 40m
I saw this recipe on Guy’s Big Bite, the Guy Fieri show on Food Network. I had never tried Jicama before, but this recipe looked really good. I modified the original recipe to my taste. It came out really good!
- 3 Tablespoons Lime Juice
- 1/2 Teaspoon Red Chili Flakes
- 1/2 Teaspoon Chili Powder
- 6 Tablespoons Rice Wine Vinegar
- 1 Teaspoon Sugar
- 6 Tablespoons Olive Oil
- 1 Teaspoon Sea Salt
- 1 Teaspoon Black Pepper, freshly ground
- 1 Clove Garlic, pressed
- 1 1/2 Cups Jicama
- 1 Cup Carrots
- 1 Cup Napa Cabbage
- 1/2 Cup Red Onion
- 1 Cup Cucumber
- 1/2 Cup Red Bell Pepper
- 1 Handful Fresh Parsley or Cilantro
Combine the lime juice, chili flakes, rice wine vinegar, sugar, salt, pepper, garlic, and olive oil in a small bowl. Mix well.
Peel the jicama. Using a mandolin (or knife), julienne the jicama, carrots, cabbage, onion, cucumber, and red bell pepper into a large serving bowl. Top with chopped parsley or cilantro. Toss.
Mix the dressing again, and pour over vegetables. Toss well. Let the slaw sit for 15 minutes before serving, allowing the vegetables to soak up the dressing.