Jicama Slaw

Prep: 45 min Yield: 4 servings


3 tablespoons lime juice
1/2 teaspoon red chili flakes
1/2 teaspoon chili powder
8 tablespoons rice wine vinegar
1 teaspoon sugar

6 tablespoons extra virgin olive oil

1 teaspoon salt
1 teaspoon pepper
1 cup peeled, julienned jicama
1/2 cup peeled, julienned carrots
3 cups cabbage, shredded
1/2 cup thinly sliced red onion
1 cup julienned English cucumber
1/2 cup julienned red bell pepper
1 tablespoon cilantro, chopped


In a small mixing bowl, add lime juice, chili flakes, rice wine vinegar, sugar and extra-virgin olive oil. Season with salt and pepper and whisk to combine.

Combine the jicama, carrots, cabbage and onion, cucumber, red pepper and cilantro in large bowl and toss

Add dressing to vegetables and let sit for 15 minutes, stirring 2 or 3 times.

Enjoy with a bottle of Schmidt Family Vineyards Roussanne!