Ingredients Jump to Instructions ↓

  1. 1 large jicama, peeled and finely shredded

  2. 1/2 napa cabbage , finely shredded

  3. 2 carrots, shredded

  4. 1/2 cup freshly squeezed lime juice

  5. 2 tablespoons rice vinegar

  6. 2 tablespoons ancho chili powder

  7. 2 tablespoons honey

  8. 1/2 cup canola oil

  9. Salt and freshly ground black pepper

  10. 1/4 cup finely chopped cilantro leaves

Instructions Jump to Ingredients ↑

  1. 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.


Send feedback