| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3 tablespoons fresh lime juice
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon chili powder
- 6 tablespoons rice wine vinegar
- 1 teaspoon sugar
- 6 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1/2 medium jicama, peeled and julienned (about 3 cups)
- 4 medium carrots, peeled and julienned (about 2 cups)
- 1/2 small Napa cabbage, shredded (about 2 cups)
- 1 small red onion, thinly sliced (about 1 cup)
- 1 English cucumber, julienned (about 2 cups)
- 1 red bell pepper, julienned (about 1 cup)
- 2 tablespoons chopped fresh cilantro
Instructions
- In a small bowl, combine the lime juice, red pepper flakes, chili powder, vinegar, sugar and olive oil. Season with 1 teaspoon each salt and pepper and whisk to combine.
- Combine the jicama, carrots, cabbage, red onion, cucumber, bell pepper and cilantro in a large bowl and toss.
- Add the dressing to the vegetables. Let sit 15 minutes, stirring 2 or 3 times.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 140 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 420 mg |
Reviews
I love, love, love this salad. It’s a lot of work but worth it and everyone loves it!