Jicama and Carrot Slaw with Radishes, Cilantro, and Cumin-Lime Vinaigrette
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Category
Salad
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Cusine
American
What do you need?
How to make?
Ingredients
4 cups matchstick jicama strips
2 cups shredded carrots
1 bunch radishes, cut in to half-moon slices
1/2 cup thinly sliced green onion
1 cup chopped cilantro
2 T fresh lime juice
1/2 tsp. Green Tabasco Sauce
1/4 tsp. ground cumin
1/4 tsp. sea salt
3 T extra-virgin olive oil
Directions
Peel the jicama, then use a mandoline, large grater, or a knife to cut the jicama into matchstick pieces. Grate carrots Wash and trim radishes, then cut into half-moon shapes. Wash and dry green onions, then thinly slice. Wash cilantro , spin dry or dry with paper towels, then chop with chef’s knife. In a small bowl or glass measuring cup mix together the lime juice , Green Tabasco Sauce, ground cumin, and sea salt. Whisk in the olive oil, one tablespoon at a time. Put jicama strips, shredded carrots, sliced radishes, and sliced green onion in a bowl and toss so they are well combined, then toss again with desired amount of dressing. Add chopped cilantro and toss again. Serve right away or chill in the refrigerator for a few hours.