Spicy Jicama Slaw
Put a spicy twist on a crunchy favorite with Spicy Jicama Slaw. Not only is this recipe delicious, but it’s also incredibly healthy. Fresh veggies such as cabbage, jicama and carrots provide savory texture and nutrition that can’t be beat.
Nathan Lambrecht
Makes: 6-8 servings
Prep Time: 1 hour
Cook Time: 2 minutes
Total Time: 1 hour 2 minutes
Recipe Created By: Cheryl Armstrong
Featured In: My Indiana Home
Prep Time: 1 hour
Cook Time: 2 minutes
Total Time: 1 hour 2 minutes
Recipe Created By: Cheryl Armstrong
Featured In: My Indiana Home
Ingredients
- 1 medium head napa cabbage (6 cups shredded)
- 1 ½ cups carrots, shredded
- 1 small jicama, peeled and cut into thin 2-inch strips (about 2 cups)
- ½ cup sliced green onions, whites and tops
- ¼ cup fresh cilantro, chopped
- ¾-1 teaspoon ground cumin
- ½ teaspoon ancho chili powder
- ¼-½ teaspoon ground cayenne pepper
- ⅓ cup vegetable oil
- ½ cup fresh lime juice
- 2 tablespoons honey
- ½ teaspoon salt
Instructions
- Cut off the cabbage end, separate the leaves and rinse individually under cold water to clean. Allow to dry; gently pat to dry if necessary. Using a sharp knife, cut leaves in half lengthwise and remove the thick center vein. Stack 3 to 4 leaves and then cut the greenest part of the cabbage crosswise into thin shreds.
- Measure 6 cups of shredded cabbage into a large bowl. Add carrots, jicama, green onions and cilantro and toss to combine. Cover and refrigerate.
- In a small nonstick skillet, combine cumin, chili powder and cayenne pepper. Heat over medium heat, shaking constantly until spices become aromatic (about 1 minute). Remove from heat and cool 1 minute.
- In a small bowl, whisk together the smoked spices, oil, lime juice, honey and salt until an emulsified dressing forms. If serving salad within 1 hour, toss cabbage mixture with dressing until just combined. If not serving within the hour, refrigerate dressing separately and then whisk again to emulsify just before tossing with cabbage to serve. Garnish with additional chopped cilantro, if desired.
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