
Jicama Slaw
By admin
May 9, 2018
As seen demonstrated at the 2018 Jiggy with the Piggy festival.

Directions
1Peel the mangoes, remove the pit, and cut into thin matchsticks. Peel and cut jicama into 1/4 inch thick rounds, then into matchsticks. Peel and thinly slice the onion. Remove the seeds from the Thai red chili and mince.
2Toss these with lime juice, seat salt, and olive oil. Cover with plastic wrap and refrigerate for 1 hour.
3Remove the bowl from the fridge and add the remaining ingredients. Lightly toss to coat and serve as a salad, appetizer, or with grilled fish or chicken.
By Chef Mark Allison
Ingredients
http://www.cookingforahealthylife.com/dating-def/2 large, ripe mangoes
http://www.cookingforahealthylife.com/dating-def/1 medium jicama
http://www.cookingforahealthylife.com/dating-def/1/2 small red onion
http://www.cookingforahealthylife.com/dating-def/1 Thai red chili
http://www.cookingforahealthylife.com/dating-def/1 lime, juiced
http://www.cookingforahealthylife.com/dating-def/1/3 tsp sea salt
http://www.cookingforahealthylife.com/dating-def/1 tbsp olive oil
http://www.cookingforahealthylife.com/dating-def/1 tbsp honey
http://www.cookingforahealthylife.com/dating-def/1 pear, cored and cut into matchsticks
http://www.cookingforahealthylife.com/dating-def/1 tbsp freshly chopped mint
http://www.cookingforahealthylife.com/dating-def/1 tbsp freshly chopped cilantro
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