Author Notes
This is a delicious slaw that incorporates the crunchy sweetness of carrots, refreshing taste of jicama, brightness of red peppers, and sharp bite of radishes against a background of slightly pickled cabbage. It’s a great accompaniment for tacos. If you are short on time, you can prepare the vegetables by shredding them in a food processor, but I think they retain a more satisfying crunch when julienned by hand. —Fairmount_market
Ingredients
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2
carrots
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1
small jicama
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12
radishes
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1/2
red bell pepper
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1/2
savoy cabbage
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1 bunch
fresh chives, chopped
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3
limes
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1/2 cup
rice wine vinegar
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1 teaspoon
sugar
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1/4 teaspoon
red pepper flakes
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3 tablespoons
olive oil
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salt to taste
Directions
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Remove the outer layers of the cabbage if damaged, core and chop finely. In a small sauce pan combine the juice of 2 limes, rice vinegar, sugar, red pepper flakes, and salt to taste, and heat until the sugar and salt dissolve. Pour over the chopped cabbage, mix, and allow the cabbage to pickle for a few minutes while you prepare the other vegetables.
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Peel the carrots and jicama and cut them into thin 1 inch long matchsticks. Top and tail the radishes and cut them into thin half moons. Cut thin lengthwise slices of pepper and cross-sect them into thirds. Combine the carrot, jicama, radish, bell pepper, with shopped chives, juice from one lime, olive oil, and salt to taste.
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When you are ready to serve the slaw, stir the crunch carrots and company into the cabbage. Adjust seasoning to taste.
I'm a biology professor and mother of two, and in my (limited) free time I love to cook, which is much more forgiving than laboratory science. Last year I helped start a farmers market in my neighborhood, and to promote it, I created a food blog: fairmountmarket.blogspot.com. I enjoy the challenge of coming up with recipes for local, seasonal ingredients and finding fun ways to cook with my children.
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