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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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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. Ingredients:
1/2 large jicama, peeled and finely julienned |
1/2 napa cabbage, finely shredded (about 4-5 cups) |
2 carrots, shredded |
1/2 large red pepper, finely julienned |
1/2 cup freshly squeezed lime juice |
2 tablespoons rice vinegar |
2 tablespoons dried ancho chile powder |
2 tablespoons honey |
2 teaspoons sesame oil |
3 tablespoons canola oil (use olive oil if you prefer) |
1/4 cup water |
salt & freshly ground black pepper |
1/4 cup finely chopped cilantro leaf |
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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