medium jicama (about 14 oz), peeled and cut into matchsticks (about 4 cups) 1/2 c. cilantro, chopped. 2. ripe Hass avocados. 1. serrano chile, finely chopped, plus slices for serving. 3.

6) Prepare the Jicama Slaw: In a medium bowl, toss the julienned jicama and shredded red cabbage with chopped cilantro, lime juice, olive oil, and a pinch of salt. Mix well and set aside.

Bring a medium pot of salted water to a boil. Add the rice to the boiling water as you would pasta. Cover and cook in the boiling water for about 30 minutes or until the rice is tender.

1/2 cup matchstick-cut jicama. 1/3 cup thinly sliced radishes. 1 medium avocado, cut crosswise into 1/3-inch-thick slices. 1/4 cup extra-virgin olive oil. 3 tablespoons fresh lime juice. 1 1/2 ...

In large bowl, whisk together canola oil, lime zest and juice, honey, and 1/8 tsp salt. Fold in jicama and cilantro. Scoop avocado flesh into medium bowl and coarsely mash, then fold in chopped ...