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Jicama-Pepper Slaw
1 jicama, peeled
1 red bell pepper (green or yellow is fine too)
1/2 sweet onion
1 hot chili* of your choice: jalapeno, poblano, serrano, scotch bonnet, etc.
Dressing:
3 tablespoons bland tasting oil
2 tablespoons lemon or lime juice (fresh squeezed)
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
Sugar substitute to equal 1 tablespoon of sugar
For a coarse textured slaw, cut the all the vegetables into thin, matchstick pieces. Combine in a large bowl. Set aside. In a smaller bowl, mix all the dressing ingredients together. Pour over the vegetables. Mix. Put into a container and cover. Allow to refrigerate overnight or at least 3 hours before serving.
For a finer textured slaw, use the large holes of a box shredder to shred the jicama and onion. Finely chop the peppers. Combine in a large bowl. Set aside. In a smaller bowl, mix all the dressing ingredients together. Pour over the vegetables. Mix. Put into a container and cover. Allow to refrigerate overnight or at least 3 hours before serving.
*The hot chilis are to your taste. If you want to add more, go ahead. If you don't want to add any, that's fine too.
For an OWL variation, you can add a 1/2 cup of carrots to the slaw mixture.
This slaw goes very well with chicken, fish and pork.
1 jicama, peeled
1 red bell pepper (green or yellow is fine too)
1/2 sweet onion
1 hot chili* of your choice: jalapeno, poblano, serrano, scotch bonnet, etc.
Dressing:
3 tablespoons bland tasting oil
2 tablespoons lemon or lime juice (fresh squeezed)
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
Sugar substitute to equal 1 tablespoon of sugar
For a coarse textured slaw, cut the all the vegetables into thin, matchstick pieces. Combine in a large bowl. Set aside. In a smaller bowl, mix all the dressing ingredients together. Pour over the vegetables. Mix. Put into a container and cover. Allow to refrigerate overnight or at least 3 hours before serving.
For a finer textured slaw, use the large holes of a box shredder to shred the jicama and onion. Finely chop the peppers. Combine in a large bowl. Set aside. In a smaller bowl, mix all the dressing ingredients together. Pour over the vegetables. Mix. Put into a container and cover. Allow to refrigerate overnight or at least 3 hours before serving.
*The hot chilis are to your taste. If you want to add more, go ahead. If you don't want to add any, that's fine too.
For an OWL variation, you can add a 1/2 cup of carrots to the slaw mixture.
This slaw goes very well with chicken, fish and pork.