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Jicama Slaw with Tabanero-Cilantro-Lime Vinaigrette

Part 2 of our EXCLUSIVE 5 Part Series with Chef Isaiah is a unique recipe: Jicama Slaw with a Tabanero infused Cilantro and Lime Vinaigrette.

Ingredients:

  • 1 – Large Jicama (should weigh around 1 ¼ – 1 ½ lbs.)
  • 2 – Mangos
  • 1 – Medium Red Onion
  • 5 – Small Chive Stalks
  • 2 – Habanero Peppers

 
Cilantro-Lime Vinaigrette: 

  • ½ cup – Chopped Cilantro (lightly packed)
  • ¼ cup – Tabanero Hot Sauce
  • ¼ cup – Red Wine Vinegar
  • ¼ cup – Lime Juice
  • 2 tbsp. – Brown Sugar
  • 1 tbsp. – Dijon Mustard
  • ½ tsp. – Sea Salt
  • ½ tsp. – Ground Cumin
  • 5 oz. – Canola Oil
  • 2 – Garlic Cloves

 
Instructions: 

1. Add all vinaigrette ingredients into a blender, except oil, and blend on lowest setting until blended well. Then slowly add in canola oil until all 6 oz. is used or you desired thickness is reached. Should yield about 2 cups of dressing.

2. Peel jicama and then cut into ¼” thick by 1” long slices.

3. Peel and dice mangos to desired size.

4. Thinly slice red onion.

5. Finely dice chives.
6. Thinly slice Habanero peppers.

7. Mix all slaw ingredients in a medium-sized bowl and toss with vinaigrette to taste.

8. Enjoy!