Cabbage, jicama and cucumber salad

Cooking Salads Cabbage, jicama and cucumber salad

This exotic cabbage salad uses an exciting combination of local and international ingredients.

Lables: Vegan Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat a barbecue to high and cook corn, turning, for 10 minutes or until lightly charred and cooked. Cool, then cut kernels from cob into a bowl.
  2. Thinly shave cabbage with a mandolin or sharp knife, add to the bowl with cucumbers, jicamas, onions and herbs. Toss to combine. Whisk lime juice and oil together, season to taste, then toss through salad. Serve immediately.

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2 cobs corn, husks and silks removed
600g white cabbage
2 Lebanese cucumbers, peeled, seeded, sliced on the diagonal
2 jicamas , peeled, thinly shredded
6 spring onions, finely chopped
1 bunch coriander, chopped
1 bunch flat-leaf parsley, chopped
60ml lime juice
100ml olive oil

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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