Jicama-Cilantro Slaw
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Jicama-Cilantro Slaw
Jicama-Cilantro Slaw
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

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.

Nutritional Information:
(308 g): 210 calories, 4 g protein, 12 g total fat (1.5 g sat., 0 g trans), 27 g carbohydrate, 7 g fiber, 13 g sugar, 0 mg cholesterol, 135 mg sodium, 4 points