Description
Flavorful take on an old bbq standby. Other seasonings can be added as well, depending on preference. I find that chili powder adds a nice kick. Serve right after tossing if you prefer a nice crunchy slaw or let marinade in the fridge for an hour before dishing up. Great with grilled veggies, Mexican style corn on the cob, and smoked chicken breast.
Ingredients
- 2 cups shredded napa cabbage
- 1 (1 pound) jicama, peeled and shredded
- 2 cups shredded daikon radish
- 2 Granny Smith apples – peeled, cored and shredded
- 2 large carrots, shredded
- 1 firm pear, shredded
- ΒΌ cup finely chopped cilantro
- 2 tablespoons olive oil
- 3 tablespoons orange juice
- 1 tablespoon lime juice
- sea salt and pepper to taste
Prep Time: 30 mins
Total Time: 30 mins
Servings: 8