Jicama Slaw

Name: Jicama Slaw
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon freshly ground black pepper; 2 carrots, peeled and julienned; 1 teaspoons chili powder; 1 Tbsp minced cilantro leaves, plus more for garnish; 567 grams small jicama (about , peeled and julienned; 3 Tbsps fresh lime juice; 6 Tbsps olive oil; 1 red onion, halved lengthwise and very thinly sliced lengthwise, rinsed, and patted dry; 1 large red bell pepper, cored and very thinly sliced; 0 heads red cabbage, cored and very thinly sliced; 1 teaspoons red chile flakes; 1 teaspoon salt; 1 teaspoon sugar; 6 Tbsps unseasoned rice vinegar

Jicama Slaw requires approximately 1 hour from start to finish. One serving contains 148 calories, 1g of protein, and 11g of fat. This recipe serves 8. It works well as a side dish. If you have unseasoned rice vinegar, jicama, chili powder, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegan diet. It will be a hit at your The Fourth Of July event.

Instructions

At home: Put cut vegetables in a large resealable plastic bag. Keep, chilled, up to 2 days.

Ingredients you will need

Vegetable

Equipment you will use

Ziploc Bags

Combine oil, vinegar, lime juice, minced cilantro, salt, pepper, sugar, chili powder, and chile flakes in a small resealable plastic bag or container. Keep, chilled, up to 2 days.

Ingredients you will need

Red Pepper Flakes