Top to bottom: Cimarron Slaw and Three Bean Salad with Nopalitos
Jicama looks like a giant-size brown turnip. Peel the skin before cutting the crisp, slightly sweet flesh into matchstick-like pieces.
Ingredients
2
cups finely shredded green cabbage
2
cups finely shredded red cabbage
1
cup jicama strips
1/4
cup diced green bell pepper
1/4
cup thinly sliced green onions with tops
1/4
cup vegetable oil
1/4
cup lime juice
3/4
teaspoon salt
1/8
teaspoon black pepper
2
tablespoons coarsely chopped fresh cilantro
Combine cabbages, jicama, bell pepper and green onions in large bowl. Whisk oil, lime juice, salt and black pepper in small bowl until well blended. Stir in cilantro. Pour over cabbage mixture; toss lightly. Cover; refrigerate 2 hours or up to 6 hours for flavors to blend.
Cimarron Slaw
