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Berkshire Hudson Valley Reader Submitted

Side

Jicama Slaw

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Serves 6
Executive Chef Douglas Luf
Spice
Pittsfield, MA
Note: Restaurant now Jae's Spice

2 large jicamas, peeled and julienned
2 tablespoons chopped cilantro
1 small red onion, chopped
1 tablespoon honey
3/4 cup apple cider vinegar
1 lime, juiced
1/2 cup olive oil
salt and pepper to taste

In a large bowl, combine the jicama, cilantro, onion, honey, vinegar, lime juice, olive oil, salt and pepper. Let stand in the refrigerator for at least 1 hour before serving.