This jicama slaw is a total crowd-pleaser and leftovers are wonderful even days later. Enjoy!
Servings: 4
Ingredients
2poundsjicama1 medium size or 2 small, peeled and cut into thin matchsticks (you can also use a box grater)
4cupsshredded green and/or red cabbage
1jalapeñoseeded and finely chopped
2scallionsthinly sliced
zest of 1 lime
4Tablespoonslime juicefrom 2-3 limes
4Tablespoonsfresh orange juice
4-6Tablespoonsextra virgin olive oil
2teaspoonsraw honey
1/2teaspoonsalt
Instructions
In a large bowl, whisk together lime zest, lime juice, orange juice, olive oil, honey and salt. Add the jicama, cabbage(s), scallions, and jalapeño and toss well.
Cover and refrigerate for 20-30 minutes before serving, or overnight.
Notes
The dressing for this slaw is easily adaptable. You can omit the orange juice and add a few more tablespoons of lime juice or apple cider vinegar. If you like a creamier slaw, add a few tablespoons of sour cream, mayo (or vegenaise) or yogurt of your choice.