Recipe from the Big Green Egg Lifestyle Magazine
This recipe came with the Korean BBQ Short Rib Tacos, but it would make a great side for any meal. I couldn’t find matchstick jicama or carrots, nor have I ever seen “matchstick” anything.
I started using a grater to make it in matchstick form. About halfway through the carrots, I realized that they would have a better consistency if I cut the vegetables into matchstick form. The grated parts were a little too soft, and I would definitely cut it all into matchstick form next time.
Ingredients
- 2 cups shredded red cabbage
- 1 cup matchstick jicama
- ½ cup matchstick carrots
Dressing
- ¼ cup soy sauce
- ½ cup rice wine vinegar
- ¼ cup olive oil
- ¼ cup sesame oil
- 1 tbsp brown sugar
Directions
Whisk all dressing ingredients together.
If you can’t find matchstick jicama and/or carrots, slice into matchstick size pieces.
Mix all ingredients, slaw, and dressing.
Let sit for an hour.
Drain the excess dressing.
The original instructions don’t mention this step, but the slaw seemed kind of soupy. The next time I make this I’ll be draining
Sesame Soy Jicama Slaw
Ingredients
- 2 cups shredded red cabbage
- 1 cup matchstick jicama
- 1/2 cup matchstick carrots
- For the Dressing:
- 1/4 cup soy sauce
- 1/2 cup rice wine vinegar
- 1/4 cup olive oil
- 1/4 cup sesame oil
- 1 tbsp brown sugar
Instructions
Whisk all dressing ingredients together.
If you can't find matchstick jicama and/or carrots, slice into matchstick size pieces.
Mix all ingredients, slaw, and dressing.
Let sit for an hour.
Drain the excess dressing.
Notes
Recipe from EggingMyHouse.com
