Jicama coleslaw

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Ingredients

  • 3 tbsp lime juice
  • 1/2 tsp red chilli flakes
  • 1/2 tsp chilli powder
  • 6 tbsp rice wine vinegar
  • 1 tsp granulated sugar
  • 6 tbsp extra-virgin olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 80g peeled, julienned jicama
  • 50g peeled, julienned carrots
  • 100g shredded napa cabbage
  • 75g thinly sliced red onion
  • 150g julienned cucumber
  • 85g julienned red pepper
  • 1 tbsp coriander, chopped

Use imperial measurements

Method

How to make Jicama coleslaw

1) To a small mixing bowl add the lime juice, chilli flakes, chilli powder, rice wine vinegar, sugar, and extra-virgin olive oil. Season with salt and pepper and whisk to combine.

2) Combine the jicama, carrots, cabbage and onion, cucumber, red pepper and coriander in large bowl and toss.

3) Add the dressing to the vegetables and leave to sit for 15 minutes, stirring 2 or 3 times. Serve immediately.

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