JÃcama Slaw with Lime-Ancho Dressing
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- salt and freshly ground pepper
- 1/2 cup fresh lime juice
- 2 tablespoons ancho chile powder
- 2 carrots, coarsely grated
- Carbohydrate 19 g(6%)
- Fat 14 g(22%)
- Fiber 7 g(28%)
- Protein 2 g(4%)
- Saturated Fat 1 g(6%)
- Sodium 516 mg(22%)
- Calories 201
PreparationMake the dressing: Whisk together the lime juice, vinegar, ancho powder, and honey in a bowl. Whisk in the oil and season to taste with salt and pepper. (The dressing can be made a day in advance, covered, and kept refrigerated. Bring to room temperature before using.) Make the slaw: Combine the jicama, cabbage, and carrots in a large bowl. Pour the dressing over the jicama mixture and toss to coat well. Mix in the cilantro. Let sit at room temperature for 15 minutes before serving. Bobby Flay's Boy Gets Grill Scribner
PreparationMake the dressing: Whisk together the lime juice, vinegar, ancho powder, and honey in a bowl. Whisk in the oil and season to taste with salt and pepper. (The dressing can be made a day in advance, covered, and kept refrigerated. Bring to room temperature before using.) Make the slaw: Combine the jicama, cabbage, and carrots in a large bowl. Pour the dressing over the jicama mixture and toss to coat well. Mix in the cilantro. Let sit at room temperature for 15 minutes before serving. Bobby Flay's Boy Gets Grill Scribner
