Jicama-Cilantro Slaw


Something Extra

Recipe Theme


 

Recipe Center

Jicama-Cilantro Slaw
Jicama-Cilantro Slaw
Ingredients
1/3 cup chopped fresh cilantro
1/4 cup vegetable oil
2 tbsp. cider or wine vinegar
2 tbsp. lime juice
2 tbsp. finely chopped red onion
1 tbsp. chopped fresh mint leaves
1 tbsp. honey
2 cloves garlic, minced
dash salt, pepper and cayenne pepper
1 small head red cabbage, divided
2 cups julienne strips jicama
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1 (6- inch) corn tortilla
2 tsp. vegetable oil
Directions

Courtesy of CAL FIRE Humboldt-Del Norte Unit Battalion Chief Steve Hartman.

Prep time: 30 minutes, Chill time: 1 to 4 hours
Cook time: 4 to 6 minutes, Serves: 6

To prepare dressing, combine cilantro, 1/4 cup vegetable oil, vinegar, lime juice, onion, mint, honey, garlic, salt and peppers in a screw top jar; place lid on tightly and shake well.

To prepare slaw, set aside six outer leaves from cabbage; place in a plastic bag and refrigerate until ready to serve. Shred enough remaining cabbage to equal 2 cups. Combine shredded cabbage, jicama and peppers in a medium bowl. Toss with Cilantro Dressing; cover and chill for 1 to 4 hours, stirring occasionally. Just before serving, preheat oven to 400°F. Brush both sides of tortilla with oil; cut into thin strips. Place on a baking sheet and bake for 4 to 6 minutes or until golden and crisp. With a slotted spoon, mound slaw in reserved cabbage leaves and top with tortilla strips.

Wine Suggestion

Bookmark and Share

Comments   To add your comments, please log in.

Great flavor and oh so much fun to prepare. to save time, you can use packaged tortillia strips too.

  Comment Number: 380
Column Line