Tri-Colored Jicama Slaw
1 medium red onion, finely chopped (3/4 cup)
1 1/4 teaspoons salt
21/2 tablespoons fresh lime juice
1/3 cup extra-virgin olive oil
1 teaspoon sugar
1/4 teaspoon black pepper
2 1/2 lb jicama, peeled and cut into julienne strips (9 to 10 cups)
1/2 head red cabbage, cut into julienne strips
3 large carrots, peeled and cut into julienne strips
1/3 cup finely chopped fresh cilantro
Soak onion in 1 cup cold water with 1/2 teaspoon salt for 15 minutes (to make onion flavor milder). Drain in a sieve, then rinse under cold water and pat dry.
Whisk together lime juice, oil, sugar, pepper, and remaining 3/4 teaspoon salt in a large bowl until combined well. Add onion, jicama, cabbage, carrots and cilantro, and salt to taste and toss well.
Note: We use a mandoline to cut the julienne strips. Make sure everything is uniform sized. The thinner the sliced, the better. This crisp salad is perfect for a bbq or picnic.
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