Jicama Slaw

Time: About 1 hour. Cut the vegetables at home, make the dressing, then toss everything together when you're ready to eat. Use a handheld slicer (like a mandoline or a Benriner) to make cutting the vegetables easier.

Yield: Makes 6 to 8 servings

Ingredients

• 2  carrots, peeled and julienned
• 1  small jicama (about 1 1/4 lbs.), peeled and julienned
• 1  large red bell pepper, cored and very thinly sliced
• 1/4  head red cabbage, cored and very thinly sliced
• 1/2  red onion, halved lengthwise and very thinly sliced lengthwise, rinsed, and patted dry
• 6  tablespoons  olive oil
• 6  tablespoons  unseasoned rice vinegar
• 3  tablespoons  fresh lime juice
• 1  tablespoon  minced cilantro leaves, plus more for garnish
• 1  teaspoon  salt
• 1  teaspoon  freshly ground black pepper
• 1  teaspoon  sugar
• 1/2  teaspoon  chili powder
• 1/2  teaspoon  red chile flakes

Preparation

1. At home: Put cut vegetables in a large resealable plastic bag. Keep, chilled, up to 2 days.

2. At home: Combine oil, vinegar, lime juice, minced cilantro, salt, pepper, sugar, chili powder, and chile flakes in a small resealable plastic bag or container. Keep, chilled, up to 2 days.

3. At campsite: Add dressing to vegetables, shake to combine well, and let sit 15 minutes, stirring 2 or 3 times. Serve garnished with cilantro, if you like.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

142 (63% from fat)

Protein:

1.3g

Fat:

10g (sat 1.4)

Carbohydrate:

12g

Fiber:

4.8g

Sodium:

306mg

Cholesterol:

0.0mg