Crispy Jicama and Red Cabbage Salad

Votes: 2

Time: 30 min.
Complexity: easily
Servings: 4 - 6

This vegetable salad can be made a day in advance and refrigerated. The longer it sits, the richer and brighter the color will be, thanks to the red cabbage. It will be very impressive when served. Thinly shredded cabbage is complemented with julienned jicama (also known as sweet Mexican turnip), green onions, and cilantro. Dressed with sour cream and freshly squeezed lime juice, the salad is juicy, crisp, and refreshing. This salad is perfect for Mexican dishes like tacos or burritos, or it can be served with burgers or grilled meats.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Half a medium head of red cabbage, finely shredded
Half a medium jicama, peeled and cut into strips
1/4 cup freshly squeezed lime juice
1 tbsp sour cream
0.5 tsp ground cumin
3 green onions, finely chopped
1 small clove of garlic, crushed
1/4 cup chopped fresh cilantro

Ingredient Substitution Suggestions

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Recipes with similar ingredients: red cabbage, jicama, green onions, cilantro, lime juice, cumin, sour cream

Cooking the dish according to the recipe:

In a large bowl, combine the lime juice, heavy cream, and 1/2 teaspoon salt. Add the cumin, green onions, and garlic and let sit for 5 minutes. Add the cilantro, cabbage, and jicama and toss to coat the vegetables. Let sit for 15 minutes, stirring occasionally.
Serve immediately or refrigerate for 1 day (the cabbage will release color and the longer the salad sits, the brighter it will become).

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