BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL VEGETABLES, FRUITS, SALADS, SALSAS, SLAWSAPPLE JICAMA SLAW
Ingredients:
1 ea jicama bulb
2 ea granny smith apples
¼ cup cilantro, chopped
½ ea red onion, sliced 2 oz lime juice
1 oz tequila
3 oz vegetable oil
TT sea salt, ground coriander, ground pepper and sugar
Method:
Peel off jicama skin and julienne into a large non reactive container; julienne apples with skin on and toss with jicama; toss in cilantro and red onion; squeeze fresh lime juice onto slaw; add tequila and oil; add seasonings; set aside.
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