"Mr Libido Incognito" > wrote in message
...
> Helen Harrand wrote on 13 Aug 2006 in rec.food.cooking
>
> > I've made this one before and it's OUTSTANDING. Really great on pulled
> > pork! I did substitute red peppers for green because that's what I
> had!
> >
> > helen
> >
>
> Mexican Slaw
>
> Prep: 15 min., Chill: 4 hrs.
>
>
> 1/3 cup olive oil
> 2 tablespoons orange juice
> 2 tablespoons lime juice
> 1 garlic clove, minced
> 1/2 teaspoon ground cumin
> 1/2 teaspoon salt
> 1/2 teaspoon pepper
> 1 (10-oz.) package finely shredded cabbage
> 1/2 pound jicama, shredded (2 cups)
> 1 large carrot, shredded (about 1/2 cup)
> 1 jalapeño pepper, seeded and diced
> 1/4 cup chopped fresh cilantro
>
> 1. Whisk together olive oil and next 6 ingredients in a large bowl. Add
> shredded cabbage and remaining ingredients, and toss to coat. Cover and
> chill slaw mixture at least 4 hours.
>
>
>
> Yield: Makes 8 servings Southern Living, MAY 2006
>
> --
>
>
> Curiosity killed the cat, but for a while I was a suspect
>
> -Alan
=====
What is a jicama?
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