Ingredients
Servings: ￩￫
| .25 | Cup Avocado Oil or Extra Virgin Olive Oil |
| .25 | Cup Lime Juice, freshly squeezed (use 2 limes) |
| 2 | Tbsp Rice Vinegar |
| .5 | Tsp Red Chili Flakes (more or less to taste) |
| 1 | Tbsp Chili Powder (more or less to taste) |
| 1 | Tsp Kosher Salt |
| 1 | Tsp Black Pepper, freshly ground |
| 2 | Cups Jicama, diced or julienned |
| 4 | Cups Angel Hair Cabbage, shredded (one 10-ounce bag) |
| 4 | Cups Carrots, shredded |
| .5 | Cup Red Onion, diced |
| 1 | Cup Red Bell Pepper, diced |
| 1 | medium Jalapeño, deseeded and diced (optional) |
| 2 | Cups Mango, fresh, diced (approximately two mangos) |
| 2 | Cups Cilantro, chopped |
Instructions
Mix together the oil, lime juice, rice vinegar, red chili flakes, chili powder, salt, and pepper and set aside.
In a food processor with the shredder attachment, shred the cabbage (unless purchased shredded) and carrots. Dice the jicama, red onion, jalapeño (if using), mango, and red bell pepper. Add the vegetables to a large mixing bowl or Tupperware with lid and mix together.
Give the oil mixture one more whisking to make sure it’s emulsified then pour over the vegetables and mix together. Cover and let sit in the refrigerator for at least a couple of hours. Flavors will intensify the longer it sits in the fridge so take care not to add too much additional lime juice, vinegar, red chili flakes, or chili powder right after you prepare it.
Will keep up to a week refrigerated. Stir before serving.
Serve with Fajita Chicken and spicy black bean farro. Makes for a good picnic too.
