Makes 4-6 servings Ingredients: 1 medium jimaca, peeled and coarsely chopped
1/2 head green cabbage, thinly sliced and coarsely chopped
2-3 carrots, peeled and grated
1 small red onion, halved and thinly sliced
1/4 cup olive oil
3 Tablespoons lemon juice
3 Tablespoons rice vinegar or white wine vinegar
1/2 teaspons agave nectar or honey
1/2 teaspoon grated garlic
3/4 teaspoon grated ginger
1/2 teaspoon salt
1/8 teaspoon pepper
Procedure:1) Combine jicama, cabbage, carrots, and onions in a medium bowl. 2) In a separate jar, combine the rest of the ingredients. Shake the jar. 3) Pour the dressing evenly on the chopped vegetables and serve. Note: When making different portions, ratio for acid (vinegar and lemon juice) to oil is 1:2 |
