Jicama-Bell Pepper Slaw
1 cup wine – for the cook
1 medium jicama, julienned
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
1 large carrot, julienned
1 cup purple cabbage, finely sliced (shaved)
1/3 cup lime juice
1/3 cup red wine vinegar
1 Tablespoon honey
2 Tablespoons olive oil
Pinch of cayenne pepper
Salt and pepper to taste
1/4 cup cilantro, chopped
Combine jicama, bell peppers, carrots and cabbage.
In a separate bowl whisk together the lime juice, honey, olive oil and cayenne. Season to taste with salt and pepper.
Pour over vegetables and toss to coat. Stir in cilantro.
Let sit at room temp for at least 30 minutes or up to one hour.
Pairs Well With
From the Sauce du Jour Kitchen
For the Southwestern Cuisine Cooking Class - 110
If slaw can be pretty, this one is. With red and yellow bells, carrots, purple cabbage and cilantro, it's not only delicious, it's a rainbow on your plate. For the cooking class we served it on top of Blue Corn Crusted Mahi-Mahi topped it Roasted Poblano Sauce and Serrano-Mango Creme, so search for all the recipes here and put together a beautiful dinner. This slaw is also delish on fish tacos!