YIELD: 2 lbs.
1 lb. jicama root, washed, peeled, trimmed, julienned
4 oz. green cabbage, cored, shredded
4 oz. red onions, peeled, trimmed, julienned
4 oz. Poblano peppers, julienned
4 oz. red bell peppers, julienned
1/2 bunch fresh cilantro, washed, chopped
2 oz. pure olive oil
1 oz. Japanese Rice vinegar, seasoned
2 Tbsps. Real Lemon Juice
1/2 Tbsp. Kosher salt
1/4 Tbsp. ground black pepper
- Combine vegetables in a medium size bowl. Reserve.
- Combine oil, vinegar, and juice in a small bowl, whisk to blend. Add vegetables and toss well to coat with dressing. Season with salt and pepper
Recipe from Chef Brent Ruggless, CEC, St. Paul and Zale Lipshy University Hospitals, Southwestern Medical Center, Dallas, TX.