Place jicama, cabbage, and carrots in a large bowl. Whisk together the lime juice, vinegar, ancho powder, honey, and oil in a medium bowl. Season with salt and pepper, to taste. Pour the dressing over the jicama mixture and toss to coat well. Fold in the cilantro. Let stand at room temperature for 15 minutes before serving.
Difficulty: ................. intermediate
Preparation: ............ about 10 minutes
Servings: ................. 8
1 large jicama, peeled and finely shredded
1/2 Napa cabbage, finely shredded
2 carrots, shredded
1/2 cup freshly squeezed lime juice
2 tablespoons rice vinegar
2 tablespoons ancho chili powder
2 tablespoons honey
1/2 cup canola oil
Salt and freshly ground black pepper
1/4 cup finely chopped cilantro leaves
Preheat oven to 400 degrees F (200 degrees C). Place squash, face up, in a shallow baking dish. In ...
You can use squash such as a butternut or acorn in this recipe if you don\'t have pumpkin. Cut fres...
Preheat oven to 450 degrees. 1. Season squash and shallot with salt and pepper to taste; toss ...
1. Heat oven to 400 degrees F. 2. Cut each squash in half crosswise. Scoop out seeds. 3. Place s...
Preheat oven to 400 degrees F (200 degrees C). Place squash, face up, in a shallow baking dish. In ...