Food Network UK

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, Technique: Julienne Cutting a larger piece of food into long, thin strips. I know this Teach me, please julienned jicama
  • 50g peeled, Technique: Julienne Cutting a larger piece of food into long, thin strips. I know this Teach me, please julienned carrots
  • 100g shredded napa cabbage
  • 75g thinly Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced red onion
  • 150g Technique: Julienne Cutting a larger piece of food into long, thin strips. I know this Teach me, please julienned cucumber
  • 85g Technique: Julienne Cutting a larger piece of food into long, thin strips. I know this Teach me, please julienned red pepper
  • 1 tbsp coriander, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please 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 Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please 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.