original recipe courtesy bon appétit, 2007
yield
4 servings
ingredients
1/3 cup orange juice
1/3 cup lime juice (freshly squeezed)
1 tbsp sugar
1/3 cup unseasoned rice vinegar
1/3 cup canola oil or vegetable oil
1 (8-ounce) bag coleslaw mix (red and green cabbage and carrots)
1 medium red bell pepper, stemmed, cored, shredded, squeezed dry
1 medium jicama, peeled, shredded, squeezed dry
3/4 cup golden raisins
3 medium green onions, thinly sliced
1/2 cup chopped fresh cilantro
preparation
whisk orange juice, lime juice, sugar, rice vinegar, and canola oil in small bowl until thoroughly combined and sugar has dissolved. season (generously) with salt and pepper.
(do ahead : dressing can be made 1 day ahead. cover and refrigerate.)
combine slaw mix, red bell pepper, jicama, sliced green onions, golden raisins and chopped cilantro in large bowl. toss with enough dressing to coat. season slaw to taste with salt and pepper.
(do ahead : plan to make this entire salad one day before necessary. the flavors will develop optimally with waiting one day.)
to serve, let stand 15 minutes at room temperature for flavors to blend. toss again and serve.
variation(s)
add roasted peanuts
No comments:
Post a Comment