Jicama Slaw

By Fresh2

Cut the veggies at home, make the dressing, then toss everything together when you're ready to eat. Use a handheld slicer (like a mandoline or a Benriner) to make cutting the veggies easier)

Good for camping trip

Ingredients

• 2 carrots, peeled and julienned
• 1 small jicama (about 1 1/4 lbs), peeled and julienned
• 1 large red bell pepper, cored and very thinly sliced
• 1/4 head red cabbazge, cored and very thinly sliced
• 1/2 red onion, helved lengthwise and very thinly sliced lengthwise, rinsed, and patted dry
• 6 tbsp each olive oil and unseasoned rice vinegar
• 2 tbsp fresh lime juice
• 1 tbsp mined clilantro leaves, plus more for garnish
• 1 tsp each chili powder and red chili flakes

Details

Servings 6

Preparation

Step 1

1. At home:
Put cut veggies in a large resealable plastic bag. Keep chilled, up to 2 days.

2. At Home:
Combine oil, vinegar, lime juice, minced clilantro, salt, pepper, sugar, chili powder, and chilie flakes in a small resealable plastic bag or container. keep, chilled, up to 2 days.

3. At Campsite:

Add dressing to veggies, shake to combine well, and let sit 15 minutes, stirring 2 or 3 times. Serve garnished with cilantro, if you like.