Eosinophilic Esophagitis Friendly Classic Jicama Slaw
Total time35 min
Prep time20 min
Cook time0 min
4.9(18)
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Learn more →Ingredients
6 servings
- 1 small jicama (about 1 lb), peeled and julienned
- 2 cups green cabbage, thinly shredded
- 1 medium carrot, peeled and julienned
- 1 jalapeño, seeded and thinly sliced
- ¼ cup fresh cilantro leaves, roughly chopped
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp olive oil
- 1 tsp honey
- ½ tsp ground cumin
- ¼ tsp chili powder
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
Instructions
- 1
Peel the jicama and cut it into thin matchsticks about 2 inches long and 1/8 inch wide. Thinly shred the cabbage and julienne the carrot to roughly the same size as the jicama. Add all three to a large mixing bowl along with the sliced jalapeño and cilantro.
- 2
In a small bowl, whisk together the lime juice, olive oil, honey, cumin, chili powder, salt, and black pepper until the honey is fully dissolved and the dressing is uniform.
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