Sunday, May 05, 2013

Cinco de Mayo Salad

Well time for Cinco de Mayo. Russ is in China and I need to find something tasty to bring.

Cilantro Jicama Fiesta Slaw
makes about 4 cups
1 1/2 cups red cabbage, shredded (I put about 2 cups)
1 cup jicama, thinly sliced ( more julienned than sliced)
1/2 cup citrus, diced (orange or mandarin) (2 small oranges)
1/4 cup white onion, diced
1/2 tsp citrus zest
2 Tbsp jalapeno, diced ( Didn't know how hot to make it so I used one frozen jalapeno seeds and all
3 Tbsp extra virgin olive oil
2 Tbsp tahini :( so sorry that I didn't have this so I used mayo
2 tbsp hemp seeds or pumpkin seeds (pepitas)
3 Tbsp cider vinegar (you can also sub with lime juice)
1 cup cilantro (stems and leaves), chopped
1 Tbsp agave syrup( I used amber)
1/4 tsp cayenne
salt and pepper to taste

1. Prep all the vegetables
2. Combine all the ingredients in a large mixing bowl – toss well. Customize the moisture-level of your slaw – to ‘wet’ your slaw a bit more, add in extra citrus juice. Salt and pepper to taste.
3. Chill in fridge until ready to be served.

Adapted from