Name: Jicama Slaw
Ingredients: 2 lb Jicama, peeled and julienned; 1/2 c Red bell pepper, julienned; 2 Carrots, julienned; 1/2 sm Red cabbage, shredded; 1 tb Minced jalapeno; 1/4 c Citrus Vinaigrette (recipe follows); 1 c Fresh orange juice; 1/2 c Fresh lemon juice; 1/2 c Fresh lime juice; 2 tb Basil chiffonnade; 2 tb Finely chopped red onion; 2 c Olive oil; Salt and freshly ground pepper

Press right home to your conscience the question, “What do I have of the mind of Christ?” Does my heart answer, does my disposition correspond, to the holy, meek, humble, forgiving, benevolent, patient, self-denying mind of Christ? Do men who know the beauty and glory of the Original, as it is delineated on the page of the gospel, when they see me, say, “There is the image of Christ!” Or do they look skeptically on, and after standing in silence for some time, profess they can see little or no resemblance? Oh, be satisfied with nothing short of a copy of Christ’s heart into yours!

John Angell James

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Vegetables	6	Servings

INGREDIENTS

2	lb	Jicama, peeled and julienned
1/2	c	Red bell pepper, julienned
2		Carrots, julienned
1/2	sm	Red cabbage, shredded
1	tb	Minced jalapeno
1/4	c	Citrus Vinaigrette (recipe follows)
1	c	Fresh orange juice
1/2	c	Fresh lemon juice
1/2	c	Fresh lime juice
2	tb	Basil chiffonnade
2	tb	Finely chopped red onion
2	c	Olive oil
		Salt and freshly ground pepper

INSTRUCTIONS

CITRUS VINAIGRETTE
Combine all ingredients and season to taste with salt and pepper.
CITRUS VINAIGRETTE: In a blender, combine the orange, lemon and lime
juices, basil and onion and blend. With the motor running, slowly add the
olive oil until emulsified. Season to taste with salt and pepper and
reserve. May be prepared up to 2 days ahead and refrigerated in a squeeze
bottle. Bring to room temperature before serving.
Yield: 4 cups Posted to MM-Recipes Digest V4 #148 by "Vince & Juley
Roberts" <vince@bellsouth.net> on May 28, 1997

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