Jicama Slaw
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 carrot, peeled and julienned
1/2 small jicama (about 10-12 oz)
1/2 large red bell pepper, cored, and very thinly sliced
1/4 cup red cabbage, cored, and very thinly sliced
1 tablespoon green onions, thinly sliced (only the green parts)
3 tablespoons olive oil
3 tablespoons rice vinegar or apple cider vinegar
1.5 tablespoons fresh lime juice (about 1 small lime)
2 tablespoons cilantro leaves, minced. Add more for garnish
1/4 green jalapeño, sliced, with seeds on (add more for heat)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon raw agave
pinch of chili powder
pinch of red chili flakes
Instructions:
Yield: 3-4 servings (starter)
Combine oil, vinegar, lime juice, minced cilantro, salt, jalapeño, pepper, agave, chili powder, and chile flakes in a small mixing bowl.
Place julienned and cut vegetables in a medium bowl. Add dressing to vegetables and massage well. Let sit for 15-20 minutes and massage 2-3 times. Leave it in the fridge for 2 hours prior serving. Serve garnished with cilantro.
From veganmiam.com