| Level: | Intermediate |
| Total: | 45 min |
| Prep: | 30 min |
| Inactive: | 15 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons lime juice
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon chili powder
- 6 tablespoons rice wine vinegar
- 1 teaspoon sugar
- 6 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 1/2 cups peeled, julienned jicama
- 1 cup, peeled, julienned carrots
- 1 cup shredded napa cabbage
- 1/2 cup thinly sliced red onion
- 1 cup julienned English cucumber
- 1/2 cup julienned red bell pepper
- 1 tablespoon cilantro, chopped
Instructions
- In a small mixing bowl add lime juice, chili flakes, rice wine vinegar, sugar, and extra-virgin olive oil. Season with salt and pepper and whisk to combine.
- Combine the jicama, carrots, cabbage and onion, cucumber, red pepper and cilantro in large bowl and toss.
- Add dressing to vegetables and let sit for 15 minutes, stirring 2 or 3 times. Serve.
Nutrition Facts
| Calories | 253 calorie |
| Total Fat | 21 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 0 milligrams |
| Sodium | 614 milligrams |
| Carbohydrates | 14 grams |
| Dietary Fiber | 5 grams |
| Protein | 2 grams |
| Sugar | 6 grams |
| Calories | 253 calorie |
| Total Fat | 21 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 0 milligrams |
| Sodium | 614 milligrams |
| Carbohydrates | 14 grams |
| Dietary Fiber | 5 grams |
| Protein | 2 grams |
| Sugar | 6 grams |
Reviews
Omg so delicious. Love this recipe thank you Guy. So crisp, fresh bright slaw with a touch of heat. #YUMMY
I made this slaw as a side dish alongside spicy chili for Super Bowl Sunday and boy was it good! It’s not often that the salad gets the rave reviews at a Super Bowl party, but that’s what happened. Thanks Guy for another terrific recipe!
This dish is so flavorful. I omitted the sugar and carrots completely. The jicama is sweet enough. People were going back for more.
Great side dish but why not really lower the carbs? I did by simply changing the Sugar to equivalent Liquid Sucralose, eliminating the carrots and increasing the bell peppers to 1 1/2 cups red, green, golden or mixed. I used a mix of bell pepper colors to make a beautiful dish that was equally delicious.
Excellent side dish! I will be making this regularly. The only thing I did differently was minus the red pepper as I am not a fan of raw peppers. Otherwise this recipe was spot on and the marinade was perfect for it. It is a lot of prep work and as I do not possess great knife skills I might need to invest in a mandoline for convenience.
Awesome. Give it time to let the flavors mingle and get happy and it just gets better. I have a Borner V Slicer Mandoline and it cuts the prep time in half, making it super easy and super delicious.
very very yummy. i’ve made it several times and everyone loves it. it has a nice kick to it and i never make too much of it. i’ll keep making this one.
I used lemon because I didn’t have lime on hand. I used cumin instead of the chili seasoning. I shredded the carrots because I don’t julienne it well.
Great recipe. I have made it several times for a side dish. The only issue I have, is if you use ALL of 1 jicama, 1 fennel and 1 celery root, WOW it makes a ton. I usually end up giving about half of it away before it spoils.
Made this after having a similar salad at a restaurant. Took it to a neighbors dinner party! Everyone even the kids loved it! Will definately make this healthy salad again and again!