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Nancy's Kitchen - Tried and Tested Recipes
Jicama Lime Slaw

Jicama Lime Slaw

2 lb. jicama
1/2 lb. carrots
3/4 lb. red cabbage
1/2 c. packed fresh flat leafed cilantro leaves
1/3 c. vegetable oil
2 T. fresh lime juice
1/2 tsp. dijon mustard
1/2 tsp. salt
2 T. orange juice

Peel jicama and carrots and quarter jicama. cut into very thin slices (1/16 inch) Stack slices and cut into julienne strips. Cut cabbage in very thin shreds, coarsely chop cilantro. In large bowl, stir together oil, lime juice, mustard, orange juice and salt. add vegetables and cilantro, toss to coat and season with salt and pepper. May be made 2 hrs ahead and chilled.                


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