A nice spring veggie slaw- it's too good not to share.
I won't bore you with pictures of shredding veggies, you're welcome.
It's a great side salad, and adding some protein will make it an easy peasy meal.
Enjoy
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Jicama Carrot Radish Slaw
Jicama Carrot Radish Slaw
4 cups matchstick jicama strips (1 medium-large jicama)
1 cup shredded carrots
1 bunch radishes, cut into half-moon slices (about 10 radishes)
1/2 cup thinly sliced green onion
1 cup chopped cilantro (or less; can also use Italian parsley or a combination of cilantro and parsley)
Dressing Ingredients
2 T fresh lime juice (see notes)
1/2 tsp. Green Tabasco Sauce (or more; use your favorite hot sauce if you don't have this)
1/4 tsp. ground cumin (or slightly more if you really like cumin)
1/4 tsp. sea salt
3 T extra-virgin olive oil
Peel the jicama, then use a mandoline, large grater, or a knife to cut the jicama into matchstick pieces.
Grate carrots (or use pre-shredded carrots like I did.)
Wash and trim radishes, then cut into half-moon shapes.
Wash and dry green onions, then thinly slice.
Wash cilantro (or parsley), spin dry or dry with paper towels, then chop with chef's knife.
In a small bowl or glass measuring cup mix together the lime juice, Green Tabasco Sauce, ground cumin, and sea salt.
Whisk in the olive oil, one tablespoon at a time.
Put jicama strips, shredded carrots, sliced radishes, and sliced green onion in a bowl and toss so they are well combined.
Then toss salad again with desired amount of dressing. (You may not want all the dressing if you like your salads on the dry side.)
Add chopped cilantro (or parsley) and toss again.
Serve right away or chill in the refrigerator for a few hours.
Notes
I used my fresh-frozen lime juice for this recipe. I used Green Tabasco Sauce (affiliate link) but use any Jalapeno sauce you prefer.
Recipe created by Kalyn.
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And that's that!