Jicama Slaw
Photo: Thayer Allyson Gowdy
YieldsMakes 6 to 8 servingsTotal Time1 hr
AuthorGuy Fieri,
Cut the vegetables at home, make the dressing, then toss everything together when you're ready to eat. Use a handheld slicer (like a mandoline or a Benriner) to make cutting the vegetables easier.

How to Make It

Step 1
1

At home: Put cut vegetables in a large resealable plastic bag. Keep, chilled, up to 2 days.

Step 2
2

At home: Combine oil, vinegar, lime juice, minced cilantro, salt, pepper, sugar, chili powder, and chile flakes in a small resealable plastic bag or container. Keep, chilled, up to 2 days.

Step 3
3

At campsite: Add dressing to vegetables, shake to combine well, and let sit 15 minutes, stirring 2 or 3 times. Serve garnished with cilantro, if you like.

Step 4
4

Note: Nutritional analysis is per serving.

Ingredients

 2 carrots, peeled and julienned
 1 small jicama (about 1 1/4 lbs.), peeled and julienned
 1 large red bell pepper, cored and very thinly sliced
 1/4 head red cabbage, cored and very thinly sliced
 1/2 red onion, halved lengthwise and very thinly sliced lengthwise, rinsed, and patted dry
 6 tablespoons olive oil
 6 tablespoons unseasoned rice vinegar
 3 tablespoons fresh lime juice
 1 tablespoon minced cilantro leaves, plus more for garnish
 1 teaspoon salt
 1 teaspoon freshly ground black pepper
 1 teaspoon sugar
 1/2 teaspoon chili powder
 1/2 teaspoon red chile flakes

Directions

Step 1
1

At home: Put cut vegetables in a large resealable plastic bag. Keep, chilled, up to 2 days.

Step 2
2

At home: Combine oil, vinegar, lime juice, minced cilantro, salt, pepper, sugar, chili powder, and chile flakes in a small resealable plastic bag or container. Keep, chilled, up to 2 days.

Step 3
3

At campsite: Add dressing to vegetables, shake to combine well, and let sit 15 minutes, stirring 2 or 3 times. Serve garnished with cilantro, if you like.

Step 4
4

Note: Nutritional analysis is per serving.

Jicama Slaw