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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Adapted from a newspaper clipping. This recipe is made with jicama, which I had never heard of before. I remember asking the guy at the checkout if they sold it, but he didn't know. Low and behold, the next week or so I found it in the store. I'll never know if I was the one who asked for it or if many others did so. It's in the produce aisle, just so you know. Ingredients:
1/3 cup frozen orange juice concentrate, thawed |
1/3 cup rice wine vinegar |
1/3 cup olive oil |
2 lbs red cabbage, shredded |
6 medium oranges, peeled and sectioned (about 2 cups) |
1 medium jicama, peeled, cut into thin, bite-sized strips (about 1 1/2 pounds) |
1 medium red bell pepper, cut into thin, bite-sized strips |
6 green onions, thinly sliced (about 1/2 cup) |
Directions:
1. Whisk together orange juice concentrate, vinegar, and olive oil. Combine remaining ingredients in a large bowl.
2. Pour dressing over salad in bowl. Toss to coat.
3. Can be stored in refrigerator until ready to serve. Toss before serving.
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