Tonight for dinner we are making pork carnitas with jicama slaw, cuban-style beans, and cilantro-lime rice.  The pork, which has been simmering the crock pot all day, will not have a huge amount of seasoning which is OK because the real flavors will come from the combination of the slow-cooked pork and this delicious jicama slaw in our green chile corn tortillas.  I’ll post the pork recipe and photos of the finished dinner later.

We made the slaw this afternoon so that the veggies will have time to soak up the dressing before dinner.  The original recipe came from the Food Network’s Guy Fieri.  You can view Guy’s recipe here.

You will need…
3 tablespoons Lime Juice
1/2 teaspoon Red Chile Flakes (we used Crushed Red Pepper since we didn’t have Chile Flakes)
1/2 teaspoon Chile Powder
6 tablespoons Rice Wine Vinegar
1 teaspoon Sugar
6 tablespoons Olive Oil
1 teaspoon Salt
1 teaspoon Pepper
1  1/2 cups Jicama, peeled and julienned
1 cup Carrots, peeled and julienned
1 cup English Cucumber, julienned
1/2 cup Red Pepper, julienned
1/2 cup Red Onion, thinly sliced
1 cup Shredded Cabbage (use bagged cole slaw mix if you don’t feel like buying a whole head of cabbage; for tonight’s dinner we used a bag of “broccoli cole slaw”)
2 tablespoons Cilantro, chopped

I was able to fit nearly all of the ingredients onto this cutting board... there are a lot of them!

Directions:
In a small bowl or measuring cup combine the first eight ingredients (lime juice through pepper) and stir together.

If you have a mandoline, use it to julienne and slice your veggies. We made this slaw one time before we owned our mandoline and it took about 40 minutes longer because I am not very quick with a knife!

In a much larger bowl, combine the rest of the ingredients (jicama through cilantro) and toss.  Pour the dressing over the veggies and mix well.  Cover and refrigerate for 1-2 hours before serving.