Friday, November 13, 2009
Mexican Jicama-Cabbage Slaw
I made this slaw to top steak tacos the other night. It has a nice balance of tart, creamy and sweet, and adds a delightful crunch. A nice substitute for the same old salsa--or in addition to it.
1 small head napa cabbage, shredded or thinly chopped
1 carrot, grated
1 red bell pepper, sliced thin
1/2 jalapeno pepper, diced finely
1/2 medium jicama, sliced thin or grated
1/2 cup chopped cilantro
1/4 cup each olive and canola oil
Juice of 2 limes (more or less to taste)
Juice of 1 orange
1 tsp lime zest
1 cup plain yogurt
2 tbsp rice wine vinegar
2 tbsp honey or sugar
1/2 tsp salt
Put vegetables in a bowl. Mix dressing and pour over slaw just before serving.
Great by itself or as a topping to sandwiches and tacos.