Jicama Slaw
Find a Conversation
| Mon, 05-30-2005 - 9:59pm |
Was watching the Boy Meets Grill marathon on Food Network today and thought this sounded good - I LOVE jicama and it just looked so colorful and refreshing. I'm going to make it this Friday - we'll be grilling a spicy pork roast and I thought it would go well with it. So I'll review it after I try it, but thought I'd share it now!
1 large jicama, peeled and finely shredded
1/2 Napa cabbage, finely shredded
2 carrots, shredded
1/2 cup freshly squeezed lime juice
2 tablespoons rice vinegar
2 tablespoons ancho chili powder
2 tablespoons honey (substitute artificial sweetener like Splenda)
1/2 cup canola oil
Salt and freshly ground pepper
1/4 cup finely chopped cilantro leaves
Place jicama, cabbage, and carrots in a large bowl. Whisk together the
lime juice, vinegar, ancho powder, honey, and oil in a medium bowl.
Season with salt and pepper, to taste. Pour the dressing over the jicama
mixture and toss to coat well. Fold in the cilantro. Let stand at room
temperature for 15 minutes before serving.



spring06sig2
Have you tried to use the packaged broccoli slaw instead of cabbage slaw? It has a different texture and flavor, but it's the same idea as coleslaw. You might like it. I make my sauce with light mayo, Splenda, salt and balsamic vinegar. My DH loves this, and he really likes it better with the BV instead of regular apple cider vinegar. And we both prefer the broccoli mix, mainly because it has more crunch to it.
Lora
So I think I will throw in the towel on cole slaw, just not my thing!
spring06sig2