Jicama Cilantro Red Cabbage Slaw

Name: Jicama Cilantro Red Cabbage Slaw
Prep time: 20 min
Total time: 20 min
Yield: 10 serving(s)
Ingredients: 1/3 cup canola oil or 1/3 cup olive oil; 1 lime, juice of; 1/4 cup white vinegar or 1/4 cup apple cider vinegar; 1 tablespoon honey; salt and pepper; cayenne; 1 jicama, cut in matchsticks about 3 cups (medium-size jicamas with smooth, unblemished skin); 3 cups shredded red cabbage; 2 cups bell peppers (red, green, yellow, and orange); 1/2 cup red onion, diced; 2 -4 garlic cloves, minced; 1/2 cup cilantro, minced; 2 tablespoons basil, minced; 2 tablespoons mint, minced

Submitted by Rita1652

"This is a festive salad with crunch and vibrant flavor. (hee-cah-mah) a member of the morning glory family that comes from Mexico and South America. A cousin of the sweet potato"

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photo by Oliver Fischers Mo

Ready In:: 20mins
Ingredients:: 14
Serves:: 10

ingredients

Dressing
¹⁄₃ cup canola oil or 1/3 cup olive oil
1 lime, juice of
¹⁄₄ cup white vinegar or 1/4 cup apple cider vinegar
1 tablespoon honey
salt and pepper
cayenne
Salad
1 jicama, cut in matchsticks about 3 cups (medium-size jicamas with smooth, unblemished skin)
3 cups shredded red cabbage
2 cups bell peppers (red, green, yellow, and orange)
¹⁄₂ cup red onion, diced
2 -4 garlic cloves, minced
¹⁄₂ cup cilantro, minced
2 tablespoons basil, minced
2 tablespoons mint, minced

directions

Whisk dressing in a large bowl.
Add the salad ingredients mixing to combine all. season to taste.
Chill for a couple hours to over night for flavors to meld.

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Reviews

I'm not leaving stars because I don't think it would be fair. I couldn't find jicama (although I know I've seen it in my grocery store before). I had my heart set on the recipe so I made it anyway. Also, I used the pre-shredded Dole cole slaw bag instead of shredding red cabbage. So, I'm not leaving stars because I think I changed too much, but I will say that I really enjoyed what I had. I had to add more salt once I served it, but I only used about a half a teaspoon (and roughly halved the recipe.) I cannot wait to try it with jicama!! 8/2010 update: Found jicama! It was awesome!!!

JennyLynn99
This is absolutely delicious! Thanks so much for a great recipe Rita! The supermarket didn't have any jicama today so I substituted two grated gala apples. I'm sure the jicama would have added a nicer crunch but the apples tasted great and soaked up the extra dressing that would have coated the jicama. The slaw has a great balance of sweet and spicy and the cilantro stands out wonderfully! I can't wait to make this again!!

Oliver Fischers Mo
SO good & popular too! I served it along side my Chipotle Pulled Chicken BBQ Sandwiches. Many people placed this on top of the sandwich. It was so flavorful & so good too! I introduced about 10 people to jicama! Thank you!

zannah17
This was quite delicious! Don't be afraid to use a fair amount of cayenne, as the honey offsets it. Nice combination of spicy and sweet. Will definitely make it again. Those who liked this recipe should definitely also give "Indonesian Slaw" a taste -- along similar lines, although different.

lecole54
What a refreshing, and beautiful salad for summer. Really, the colors were a feast for the eyes. You know what they say, "you eat with your eyes first". I loved the overall ingredients of the dressing.....tart, sweet, and hot. The cayenne was perfect for the jicama. I chilled my salad for about 2 hours so that the crunchy texture would add to the overall dish. Thanks so much for posting this recipe, Rita. Definately a repeat salad in my house.

Miss Annie