Jicama-Bell Pepper Slaw
CATEGORIES
INGREDIENTS
- Servings: 4 Servings
- 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
DIRECTIONS
- 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.
RECIPE BACKSTORY
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!
(Photo: simplefoodie.com)