Jicama Salad
Ingredients
1 cup green cabbage, shredded
1 cup purple cabbage, shredded
1 cup carrot, grated
1 cup jicama, peeled and grated
Dressing:
Add all to a blender
2 Tbls fresh squeezed lime
2 Tbls honey
1/3 cup grape seed oil
Salt & Pepper
1 cup green cabbage, shredded
1 cup purple cabbage, shredded
1 cup carrot, grated
1 cup jicama, peeled and grated
Dressing:
Add all to a blender
2 Tbls fresh squeezed lime
2 Tbls honey
1/3 cup grape seed oil
Salt & Pepper
Instructions
STEP ONE:
Sliver the cabbages. Grate the carrot, or purchase carrots already in tiny matchsticks. Peel the jicama with a vegetable peeler, then grate. Add all to the bowl.
STEP TWO:
For the dressing, it’s simple, Put all the ingredients for the dressing in a blender and blend. Pour on top of the salad, stir and serve.
Serving Suggestions:
Serve cold. Best used within 2 days.
This refreshing salad can be served on tacos, bbq sandwiches or any time you would normally serve cole slaw.
STEP ONE:
Sliver the cabbages. Grate the carrot, or purchase carrots already in tiny matchsticks. Peel the jicama with a vegetable peeler, then grate. Add all to the bowl.
STEP TWO:
For the dressing, it’s simple, Put all the ingredients for the dressing in a blender and blend. Pour on top of the salad, stir and serve.
Serving Suggestions:
Serve cold. Best used within 2 days.
This refreshing salad can be served on tacos, bbq sandwiches or any time you would normally serve cole slaw.