Every Fourth of July, I make the ultimate burger. This year I slathered my burger with homemade mustard and ketchup and covered it with a crunchy jicama slaw. If you are not keen on coleslaw as a condiment, it's also a refreshing and crunchy side dish for hot Summer days. A complex slaw, this recipe doesn't exclusively use jicama, but combines radishes, carrots, bell peppers, and cucumbers in a sweet and spicy dressing. Although it's simple, it does take time to prepare — many of the vegetables are grated. It goes fast with one person grating and another chopping, so get someone to help you out (like I did!). To make this colorful and crisp Summer slaw, keep reading.

Jicama Coleslaw
Adapted from Bobby FlayJicama Coleslaw

Ingredients

1 large jicama, peeled and finely shredded
2 bunches of radishes, shredded
2 carrots, shredded
1 bell pepper finely sliced
1 cucumber, finely sliced
1/2 cup freshly squeezed lime juice
2 tablespoons rice vinegar
2 tablespoons ancho chili powder
zest of two limes
2 tablespoons honey
1/2 cup olive oil, mild flavor
Salt and freshly ground black pepper
1/4 cup finely chopped cilantro leaves

Directions

  1. Prepare all of the vegetables and place in a large bowl.
  2. Whisk together olive oil, rice vinegar, lime juice, lime zest, honey, chili powder, salt and pepper.
  3. Dress the vegetables and fold in cilantro. Serve at room temperature.

Serves 8-10.

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