Name: Jícama and Grilled Red Pepper Slaw
Yield: Makes 6 Servings
Ingredients: 1 cup hickory smoke chips, soaked in water 30 minutes, drained; 8 large green onions, trimmed; 4 1/2 tablespoons corn oil; 3 large red bell peppers; 5 tablespoons fresh orange juice; 1 1/2 tablespoons fresh lime juice; 1 tablespoon honey; 3/4 teaspoon ground cumin; 1 jicama (about 18 ounces), peeled, cut into matchstick-size strips

Sweet and crunchy jicama and smoky grill-roasted peppers and green onions combine in this attractive side dish.

Recipe information

Yield
Makes 6 Servings

Ingredients

1 cup hickory smoke chips, soaked in water 30 minutes, drained

8 large green onions, trimmed

4 1/2 tablespoons corn oil

3 large red bell peppers

5 tablespoons fresh orange juice

1 1/2 tablespoons fresh lime juice

1 tablespoon honey

3/4 teaspoon ground cumin

1 jicama (about 18 ounces), peeled, cut into matchstick-size strips

Preparation

Step 1
Prepare barbecue (medium-high heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Brush green onions with 1 1/2 tablespoons oil. Grill until lightly browned, turning often, about 4 minutes. Cut onions into 1/4-inch pieces. Place in large bowl. Grill peppers until lightly charred, turning often, about 10 minutes. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers; cut into 1/4-inch-wide strips. Add to onions.
Step 2
Whisk orange juice, lime juice, honey, cumin and 3 tablespoons oil in small bowl. (Vegetables and dressing can be made 8 hours ahead. Cover separately and refrigerate.) Add jicama and dressing to grilled vegetables; toss to coat. Season with salt and pepper.

TagsSlaw Salad Onion Root Vegetable Vegetable Bell Pepper Orange Citrus Fruit Lime Jicama Side Dinner Gluten Free Dairy Free Vegetarian Grilling Juneteenth Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes