 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Ingredients:
1 cup julienned green cabbage |
1 cup julienned chayote squash |
1 cup julienned jicama |
1 small red onion, julienned |
1 red pepper, julienned |
1/2 cup rice wine vinegar |
1 bunch fresh cilantro, chopped |
salt and ground pepper |
Directions:
1. Combine the cabbage, chayote, jicama, onions, peppers, vinegar and cilantro. Season with salt and pepper.
2. Cook's Note: Best served on fish tacos. Prepare your choice of fish per your liking (beer battered wahoo is our usual). Serve in a soft tortilla topped with jicama chayote slaw, pico de gallo and your other favorite south of the border condiments!
3. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
|
|