Jicama Slaw With Jalapeno Dressing |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This can be a great low carb salad if using Splenda instead of sugar. Allow at least 1 hour chilling time for the flavors to meld. Ingredients:
2 cups peeled jicama, julienned into match-sized strips |
1 1/2 cups bell peppers, julienned into match-sized strips |
1 small red onion, thinly sliced |
1/4 cup peanut oil |
1/3 cup snipped fresh cilantro |
2 tablespoons red wine vinegar |
1 small fresh jalapeno, seeded and finely chopped |
1 minced garlic clove |
1 teaspoon splenda sugar substitute or 1 teaspoon sugar |
Directions:
1. Shake together the dressing ingredients in a screw-top jar or whisk it together in a small bowl.
2. Combine the jicama strips, pepper strips and onion slices in a large bowl and pour the jalepeno dressing over jicama mixture, tossing to coat,.
3. Cover and chill at least 1 hour, up to 6 hours, stirring occasionally.
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