Sunday, July 15, 2012

Jicama ginger slaw

1 head cabbage, sliced
1 medium jicama, peeled & julienned
1 lb bag baby carrots, shredded
1 bunch green onions, chopped
2" chunk of peeled ginger, diced
1 jalapeño, deseeded & diced
2 limes, zest & juice 
1/4 cup rice wine vinegar
1/4 cup vegetable oil
1/4 cup bottled poppyseed dressing
1 tsp salt
1/2 tsp pepper
1-2 T black sesame seeds or poppy seeds

Use a food processor to slice the cabbage & shred the carrots. Peel jicama and cut into matchsticks. Chop green onions into small rounds. Place all in large bowl with diced ginger and jalapeño. 

Zest & juice 2 limes into a smaller bowl. Whisk in rice vinegar, oil, dressing, salt & pepper. Pour dressing on top of slaw and mix.  Add more of each ingredient in the dressing to your taste.

Let sit for at least an hour for flavors to develop. Stir before serving.