| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Inactive: | 15 min |
| Yield: | 8 servings |
Ingredients
- 1 large jicama, peeled and finely shredded
- 1/2 napa cabbage, finely shredded
- 2 carrots, shredded
- 1/2 cup freshly squeezed lime juice
- 2 tablespoons rice vinegar
- 2 tablespoons ancho chili powder
- 2 tablespoons honey
- 1/2 cup canola oil
- Salt and freshly ground black pepper
- 1/4 cup finely chopped cilantro leaves
Instructions
- Place jicama, cabbage and carrots in a large bowl. Whisk together the lime juice, vinegar, ancho powder, honey and oil in a medium bowl and season with salt and pepper. Pour the lime mixture over the jicama mixture and toss to coat well, fold in the cilantro. Let sit at room temperature for 15 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 212 |
| Total Fat | 14 g |
| Saturated Fat | 1 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 9 g |
| Sugar | 8 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 481 mg |
| Serving Size | 1 of 8 servings |
| Calories | 212 |
| Total Fat | 14 g |
| Saturated Fat | 1 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 9 g |
| Sugar | 8 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 481 mg |
Reviews
Really good and not terribly involved if you shred your ingredients with a food processor or mandoline. I just used a knife and it probably took an hour to put together, mostly spent with the jicama. I also added the zest of the limes and Red Clay hot honey (and reduced the chili powder) to the dressing because my regular honey had crystallized and wasn’t melting fast enough. Also added half a small red onion left over from an earlier meal and 3 small oranges, thinly sliced and quartered (lifted that idea from a different recipe that included supremes).
All in all very good recipe with my changes, but I think it would be as good as written.
We love this! It gets better the next day. We put it on fish tacos
Wonderful tasty slaw! Very forgiving with ingredients. I used red wine vinegar and that was an excellent substitute. You can’t go wrong with this crunchy sweet and sour salad!
I like jicama and this sounds like a good alternative for regular coleslaw! (Without the mayonnaise) I will be trying THIS!!
perfect summer side delish dish !!
I love chili, but the first time I made this recipe the chili was a bit too much for me. I adjusted the chili to 1.5 tablespoons and have received rave reviews from my all Latino family and friends. Also helps some to make it the day before and let it marinate over night. Serve it at room temp in roasted corn tortillas with grilled skirt steak and you can’t go wrong.
This is a home run!!!! Since discovering it, we have made this and enjoyed it 6 different times. We are picky, and this is great.
Everything worthwhile requires a little effort! I settled in front of the TV (from the warning in the review about the amount of time it takes to chop) to do my matchstick choppingI It didn’t take as much time as I expected. Also, I could not find Ancho Chile Powder at the grocery store, so I bought Ancho Chiles and roasted them and then ran them through the mini food processor to make my own powder. These chiles make the dressing! It was VERY good. This is a recipe that is well worth the effort!
My girlfriend deosn’t care for mayo-based slaws, so this was a good chance to find an alternative. This slaw was easy to put together and tastes great. She enjoyed the ancho chili powder, where I would scale back a bit and make the salad a bit brighter with a little more lime and vinegar. This salad is simple enough to adapt any way you like. One tip: Once I shredded the jicama, I laid it out on paper towel to minmize the moisture in the slaw and keep it a bit crunchier.
My husband like this better than I did-I think I would have given it 3 stars and he would have given it 5-so I’ll go in the middle. I felt like it needed more vinegar or something-more tang. My husband really like the taste of the ancho chili powder and the balance of flavors. I think the jicama had sort of a dry texture that I am not used to. Maybe the left overs will be great tomorrow once it’s had time to sit in the dressing.