1/2 small red cabbage, very thinly sliced 1/2 small green cabbage, very thinly sliced 1 cup
grated jicama (use large holes on a box grater) 2 serrano peppers, or one jalapeno, minced (more to taste) 4 scallions, sliced 3 tablespoons lime juice 1 tablespoon brown rice vinegar, or apple cider vinegar 1/2 cup diced fresh pineapple 1/2 cup chopped cilantro pinch cumin 1/4 teaspoon salt Black pepper to taste
We are jicama lovers and decided
grated jicama and carrots with chopped parsley and red onion with a vinegrette dressing... much better.
Place
grated jicama and onion in a large bowl.
Using the large side of your box grater,
grate jicama.
Peel jicama, place a box grater on layered paper toweling;
grate jicama.
Grate the jicama and radishes and add to a medium bowl.
Not exact matches
Finely chop the cilantro; peel the
jicama and
grate or cut it in thin matchsticks; cut the avocado into small chunks.
1 medium
jicama 3 medium carrots 1/2 small red onion 1/4 cup fresh lime juice 2 teaspoons honey 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/3 cup coarsely chopped fresh cilantro 4 ounces Cabot Sharp Light Cheddar or Cabot Sharp Extra Light Cheddar,
grated (about 1 cup) 1/2 small avocado, peeled and diced