Jicama, Mango & Red Pepper Slaw
by Sara Sullivan on May 23rd, 2012
It looks as though the temperatures are going to reach 80 degrees this weekend so put this dish on your weekend BBQ menu!
Loaded with vitamin C and an abundance of antioxidants, it will nourish and hydrate your body. Pairs beautifully with grain & bean salads, as well as grilled chicken or fish. Enjoy!
Jicama, Mango & Green Cabbage Slaw with Citrus Vinaigrette
1 mango, peeled & cut into 1/4-inch strips
1/4 pound jicama, peeled & cut into 1/8-inch strips
4 cups thinly sliced cabbage
1 red pepper, cored and thinly sliced
4-5 scallion greens, thinly sliced
1/2 cup fresh orange juice
4 tbsp. fresh lime juice
2 tsp. Champagne vinegar
2 tsp. fresh finely minced ginger
2 tsp. honey
3 tbsp. olive oil
In a large serving bowl, toss the jicama with the reserved mango, cabbage, bell pepper, and scallions. In a small bowl, whisk together the citrus, vinegar, ginger, honey and oil. Add salt to taste. Just before serving, generously dress the slaw and mix well.
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