Jicama Slaw

By margiekyle

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon honey
• Zest and juice of 1 lime
• Kosher salt and freshly cracked black pepper
• 1 medium jicama (about 1 pound), peeled and grated
• 1/4 head red cabbage, thinly shredded (approximately 2 cups)
• 2 scallions, white and green parts, thinly sliced
• 3 tablespoons torn fresh mint

Details

Servings 6
Preparation time 10mins
Cooking time 10mins
Adapted from foodnetwork.com

Preparation

Step 1

In a large bowl, whisk together the olive oil, honey and lime zest and juice. Season with salt and pepper.

Toss the jicama, cabbage and scallions with the dressing until coated. If using right away, toss with the mint and serve. (The slaw can be made ahead of time and refrigerated up to overnight; if making ahead, wait to add the mint until just before serving.)