- make this recipe
- user reviews (0)
Jicama Coleslaw
Ingredients
-
3
tablespoons vinegar
-
3
tablespoons salad oil
-
1
tablespoon honey
-
1/4
teaspoon salt
-
1/8
- 1/4
teaspoon ground black pepper
-
several dashes bottled hot pepper sauce (optional)
-
4
cups peeled jicama cut into 2-inch-long matchlike strips
-
1
cup shredded red or green cabbage
-
1
cup shredded carrots
-
1/4
cup thinly sliced green onions
Directions
In screw-top jar combine vinegar, oil, honey, salt, black pepper, and, if desired, hot pepper sauce. Cover and shake well. In salad bowl stir together jicama, cabbage, carrots, and green onions. Pour dressing over vegetable mixture, tossing to coat. Cover and chill in refrigerator at least 2 hours or up to to 24 hours. Makes about 5 cups.
Top Brands
