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Jicama Slaw (Vegan)
Combine jicama, cabbage, carrot, cilantro and thai chile in a large mixing bowl.
In another small bowl, combine olive oil, lime juice, salt, cumin and black pepper until well mixed. Pour over vegetables and mix until well combined and evenly coated. Serve refrigerated and Enjoy!
NOTE: I like to let this sit for at least 20 to 30 minutes (in the fridge) before serving so the lime juice and salt can break down the cabbage a bit and the flavors meld together).
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.