jicama slaw-annette's
After Phil and I went on our honeymoon, I wanted to create a recipe from some of the things we ate and drank in Mexico that we were very fond of and would help remind us of the greatest 7 nights and 8 days of our lives. This recipe nails it. The Jicama to start, we were taught to eat it there with fresh lime juice and chili powder. That brings up the lime, all those limes in all that Corona on tap. That's ALL they had and fresh limes in bowls sitting out everywhere. Oh and the endless margaritas. The lime sour like goodness in those freebies. The cilantro and bell pepper on the endless buffet.
prep time
cook time
method
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yield
Ingredients
- 4 cups julienned jicama
- 1 1/2 cups greek yogurt
- 3/4 bunch sliced green onions
- 2 large grated carrots
- 1 large julienned red bell pepper
- 4 tablespoons fresh lime juice
- 4 tablespoons cider vinegar
- 4 tablespoons sugar
- 2 tablespoons chopped cilantro
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
How To Make jicama slaw-annette's
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Step 1Combine the yogurt, lime juice, cider vinegar, sugar, cilantro, cumin, salt and pepper and whisk to combine. Refrigerate for at least 30 minutes to allow flavors to marry.
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Step 2When you are ready to serve, combine the jicama, carrots, green onions, and red bell pepper in a large bowl and add the dressing. Toss gently but thoroughly to combine. Season with additional salt and pepper, if necessary. Serve immediately. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Vegetables
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Other Salads
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