This crunchy slaw blends the crisp textureof jícama and red cabbage with the mild zip of green chilesin an unexpected variation of traditional coleslaw.
Recipe: Jicama and Red CabbageSlaw
2 cups shredded red cabbage
1 1/2 cups shredded jícama
1 (4-ounce) can diced green chiles
1/4 cup chopped fresh cilantro
1/3 cup lemon juice
2 tablespoons vegetable oil
1/2 teaspoon chili powder
Makes 4 servings.
Recipe is the property of Nestl ®and Meals.com, usedwith permission.
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