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Jicama Slaw

Total Time
1 hr

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.

Jicama Slaw

Photo: Thayer Allyson Gowdy
 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
Step 1

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

Step 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

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

Note: Nutritional analysis is per serving.

Nutrition Facts

Amount Per Serving
Calories 142Calories from Fat 63
% Daily Value *
Total Fat 10g16%

Saturated Fat 1.4g7%
Cholesterol 0.0mg0%
Sodium 306mg13%
Total Carbohydrate 12g4%

Dietary Fiber 4.8g20%
Protein 1.3g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.