Jicama slaw

  • Preparation Time20 mins
  • Serves8
  • DifficultyEasy
1 large jicama, peeled and finely shredded
1/2 napa cabbage, finely shredded
2 carrots, shredded
120ml freshly squeezed lime juice
2 tbsp rice vinegar
2 tbsp ancho chilli powder
2 tbsp honey
120ml rapeseed oil
Salt and freshly ground black pepper
4 tbsp finely chopped coriander leaves
1) Place jicama, cabbage and carrots in a large bowl. Whisk together the lime juice, vinegar, ancho powder, honey and oil in a medium bowl and season with salt and pepper. Pour the lime mixture over the jicama mixture and toss to coat well, fold in the coriander. Let sit at room temperature for 15 minutes before serving.

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