“This slaw was originally inspired by one prepared by Bobby Flay on Food TV. I've tinkered with it a bit and added a bit more fusion between Asian and Southwestern flavors. This side salad is ideal for picnics and barbecues as it contains no mayonnaise.”
READY IN:
35mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Place jicama, cabbage, pepper and carrots in a large bowl.
  2. Whisk together the lime juice, vinegar, ancho powder, honey, and oils in a medium bowl. Season with salt and pepper, to taste. Pour the dressing over the salad mixture and toss to coat well.
  3. Fold in the cilantro.
  4. Let salad sit in fridge for 20 minutes and serve.

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