It's slaw season! This Southwestern Jicama Slaw is my favorite summertime side, and it's made totally vegan, raw, and free of refined sugars.
Having a perfectly sweet and crunchy slaw recipe makes all the difference at BBQs, potlucks, and backyard dinners.
– Jicama – Black beans – Red bell pepper – Red onion – Green onions – Cilantro leaves
– Extra virgin olive oil – Limes – Runny tahini – Pure maple syrup – Garlic – Ground cumin – Fine salt
In a large mixing bowl combine jicama, black beans, red bell pepper, red onion, green onion and cilantro.
In a small glass bowl add all dressing ingredients and whisk well.
Pour the dressing over the jicama salad and toss well. Chill the jicama salad in the refrigerator toss again and then serve.