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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This recipe is from Chef Stephan Pyles, co-author of the book: Tamales . I recently had the pleasure of dining in his Dallas restaurant, Stephan Pyles, and everything on the menu was extraordinary. Ingredients:
3 cups red cabbage, shredded |
3/4 cup carrot, grated |
4 cups jicama, peeled and julienned (about 1-1/2 medium) |
1 red bell pepper, seeded and finely diced |
2 jalapeno chiles, seeded and finely diced |
3/4 cup mayonnaise |
1 1/2 tablespoons honey |
1 1/2 tablespoons raspberry vinegar |
1 1/2 tablespoons fresh lemon juice |
2/3 cup barbecue sauce (your favorite) |
salt & freshly ground black pepper, to taste |
Directions:
1. Thoroughly combine all slaw ingredients in a large mixing bowl. Season with salt and pepper to taste and keep refrigerated until serving.
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