Sunday, January 27, 2013

Jicama-Ginger Slaw

Sense of Home Kitchen

Jicama-Ginger Slaw
~Sense of Home Kitchen, adapted from Bon Appétit, December 2000~

6 Servings

2 cups matchstick-size strips peeled jicama (about 8 ounces)
2 cups matchstick-size strips peeled carrots (about 8 ounces)
1/2 cup matchstick-size strips green bell peppers, seeded
1/2 cup matchstick-size strips peeled (or organic, unpeeled) cucumber
1/4 cup matchstick-size strips peeled fresh ginger (from about one 2-ounce piece)
 2 tablespoons chopped fresh cilantro
1/2 cup rice vinegar
1 tablespoon sugar
2 teaspoons (packed) grated lemon peel

Toss jicama, carrots, green bell pepper, cucumber, fresh ginger, and fresh cilantro in a large bowl to combine.  Add rice vinegar to the slaw mixture.  Add sugar and lemon peel and stir to blend.  Season slaw to taste with salt and pepper.  Let stand at least 20 minutes and up to 2 hours, tossing occasionally.  Drain well before serving.

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