Crunchy Carrot, Jicama, And Radish Slaw Recipe

Name: Crunchy Carrot, Jicama, And Radish Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 carrots; 1 small jicama; 12 radishes; 1/2 red bell pepper; 1/2 savoy cabbage; 1 bunch fresh chives, chopped; 3 limes; 1/2 cup rice wine vinegar; 1 teaspoon sugar; 1/4 teaspoon red pepper flakes; 3 tablespoons olive oil; salt to taste

Servings: persons

2 carrots
1 small jicama
12 radishes
1/2 red bell pepper
1/2 savoy cabbage
1 bunch fresh chives, chopped
3 limes
1/2 cup rice wine vinegar
1 teaspoon sugar
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
salt to taste

1
Remove the outer layers of the cabbage if damaged, core and chop finely. In a small sauce pan combine the juice of 2 limes, rice vinegar, sugar, red pepper flakes, and salt to taste, and heat until the sugar and salt dissolve. Pour over the chopped cabbage, mix, and allow the cabbage to pickle for a few minutes while you prepare the other vegetables.
2
Peel the carrots and jicama and cut them into thin 1 inch long matchsticks. Top and tail the radishes and cut them into thin half moons. Cut thin lengthwise slices of pepper and cross-sect them into thirds. Combine the carrot, jicama, radish, bell pepper, with shopped chives, juice from one lime, olive oil, and salt to taste.
3
When you are ready to serve the slaw, stir the crunch carrots and company into the cabbage. Adjust seasoning to taste.

157

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 carrots, 1 small jicama, 12 radishes, 1/2 red bell pepper, and more.

Yes, Crunchy Carrot, Jicama, And Radish Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crunchy Carrot, Jicama, And Radish Slaw

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