Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Jicama Slaw


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Asha

Ingredients

Units Scale
  • 1 medium jicama (peeled and Julienned)
  • 2 cups of shredded Napa cabbage
  • 2 medium carrots (peeled and Julienned)
  • 1 red pepper (cored, deseeded and Julienned)
  • 4 scallions (thinly chopped (green parts only))
  • 1/4 cup rice wine vinegar
  • 1/4 cup toasted sesame oil
  • 1 tablespoon agave syrup
  • 3 teaspoons sea salt
  • 2 teaspoons sriracha
  • 1 lime
  • 1/2 cup chopped (toasted peanuts)
  • 1/2 cup rough chopped cilantro

Instructions

Vinaigrette

  1. Combine all of the ingredients in a small glass jar with a tight-fitting lid (such as a mason jar) and shake vigorously until all of the ingredients become homogenized into a vinaigrette. Set aside

Salad

  1. In a medium-large bowl, combine all of the ingredients for the salad and toss to evenly disperse
  2. Add the vinaigrette, toss to combine and set aside for 15-20 minutes so that all of the flavors have a chance to meld

To Serve

  1. Just before serving, check the seasonings and adjust if needed
  2. Toss the salad to redistribute the juices
  3. Transfer the salad mix to a medium-sized, decorative bowl
  4. Serve immediately

Notes

You can make the vinaigrette and chop the vegetables up to one day in advance but do not combine the vegetables with the vinaigrette until just before serving.

Stay In Touch.

Subscribe for monthly culinary and hosting inspiration from Kitchen Fairy.