Jicama Slaw-Annette's

Name: Jicama Slaw-Annette's
Ingredients: 4 c julienned jicama; 1 1/2 c greek yogurt; 3/4 bunch sliced green onions; 2 large grated carrots; 1 large julienned red bell pepper; 4 Tbsp fresh lime juice; 4 Tbsp cider vinegar; 4 Tbsp sugar; 2 Tbsp chopped cilantro; 1 1/2 tsp ground cumin; 1 1/2 tsp salt; 1 tsp black pepper

By Annette W.
@greeneyez

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.

Rating:

★★★★★ 1 vote5

Comments:

8 Comments

Ingredients

4 c

julienned jicama
1 1/2 c

greek yogurt
3/4 bunch

sliced green onions
2 large

grated carrots
1 large

julienned red bell pepper
4 Tbsp

fresh lime juice
4 Tbsp

cider vinegar
4 Tbsp

sugar
2 Tbsp

chopped cilantro
1 1/2 tsp

ground cumin
1 1/2 tsp

salt
1 tsp

black pepper
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How to Make Jicama Slaw-Annette's

Step-by-Step

Combine 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.
When 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!

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