1/4 cup olive or vegetable oil
3 tablespoons lime juice
1 bunch cilantro, leafy stems only, divided
1 clove garlic, minced
1 chile de arbol, soaked, seeded, and minced
3 cups shredded napa cabbage
1 1/2 cups peeled and julienned jicama
1 cup shredded carrots


1. In food processor or blender, combine oil, lime juice, 1 cup of the cilantro, the garlic and chile. Cover; process until nearly smooth; set aside.
2. For salad, toss together remaining cilantro with cabbage, jicama, and carrots. Spoon dressing over salad; toss well.

Recipe Courtesy of Freida's, The Specialty Produce People

Choose jicama that are uniformly light brown and firm with no blemishes. Serve as a side to chicken or fish.

Jicama Salad with Cilantro Dressing
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