| 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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