Ingredients
1 jicama, peeled and julienned (about 4 cups)
2 teaspoons minced jalapeno pepper
3 tablespoons fresh orange juice
1 tablespoon fresh lime juice
1 teaspoon rice vinegar
3 tablespoons chopped fresh cilantro
Kosher salt and freshly ground black pepper
Preparation
Place the jicama in a mixing bowl. In a small bowl, whisk together 1 teaspoon of the jalapeno, the juices, vinegar, cilantro, and salt. Pour over the jicama, toss gently, and season with salt and pepper.
Arrange the slaw on 4 salad plates, garnish with the remaining jalapeno, and serve.
