Jicama & Mango Slaw with Pequin Peppers

Name: Jicama & Mango Slaw with Pequin Peppers
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters cilantro leaves, roughly chopped; 454 grams jicama, peeled and julienned; 118 milliliters fresh lime juice; 12 pequin pepper, dried; 0 teaspoons salt, or to taste; 1 teaspoon sugar

Need a gluten free, fodmap friendly, and vegan side dish? Jicama & Mango Slaw with Pequin Peppers could be a super recipe to try. This recipe serves 6. This recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 42 calories, 1g of protein, and 0g of fat. Head to the store and pick up salt, sugar, lime juice, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes around 1 hour.

Instructions

In a small saucepan mix the lime juice and sugar.

Ingredients you will need

Lime Juice

Sugar

Equipment you will use

Sauce Pan

Add the dried pequin peppers, and bring to a simmer. Stir occasionally until the sugar is completely dissolved and the peppers begin to soften, about 8 minutes.

Ingredients you will need

Peppers

Sugar

Remove from heat and allow to come to room temperature.Once cool toss the lime juice and pequin peppers with the remaining ingredients until well incorporated.

Ingredients you will need

Lime Juice

Peppers

Serve cold or at room temperature.