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Jicama Cabbage Slaw for Tacos

Food Management Staff

December 1, 2004

1 Min Read
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FM Staff

YIELD: 2 lbs.

1 lb. jicama root, washed, peeled, trimmed, julienned
4 oz. green cabbage, cored, shredded
4 oz. red onions, peeled, trimmed, julienned
4 oz. Poblano peppers, julienned
4 oz. red bell peppers, julienned
1/2 bunch fresh cilantro, washed, chopped
2 oz. pure olive oil
1 oz. Japanese Rice vinegar, seasoned
2 Tbsps. Real Lemon Juice
1/2 Tbsp. Kosher salt
1/4 Tbsp. ground black pepper

  1. Combine vegetables in a medium size bowl. Reserve.

  2. Combine oil, vinegar, and juice in a small bowl, whisk to blend. Add vegetables and toss well to coat with dressing. Season with salt and pepper

Recipe from Chef Brent Ruggless, CEC, St. Paul and Zale Lipshy University Hospitals, Southwestern Medical Center, Dallas, TX.

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

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