Description
This colorful slaw combines crunchy jicama, carrots, and radishes for a refreshing side dish.
Ingredients
Scale
- 4 cups matchstick jicama strips
- 1 cup shredded carrots
- 1 bunch radishes, cut into half-moon slices
- 1/2 cup thinly sliced green onion
- 1 cup chopped cilantro (or less; can also use Italian parsley)
- 2 T fresh lime juice
- 1/2 tsp. Green Tabasco Sauce (or more; use your favorite hot sauce)
- 1/4 tsp. ground cumin
- 1/4 tsp. sea salt
- 3 T extra-virgin olive oil
Instructions
- 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).
- 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.
- 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.
- Add chopped cilantro (or parsley) and toss again.
- Serve Jicama Carrot Radish Slaw right away or chill in the refrigerator for a few hours.
Notes
- Adjust lime juice and hot sauce according to taste.
- This slaw can be prepared ahead of time and chilled for a refreshing side.
- Prep Time: 15 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg