- 1 jicama
- 1 cup cabbage, shredded
- 1/2 cup pepitas
- 1/4 cup La Preferida Olive Oil
- 1 Tbsp. cilantro, chopped
- 1 tsp. salt
- 1 tsp. black pepper
- 1 oz. lime juice
In a pan, toast pepitas over medium heat for about 2 minutes, stirring occasionally. Set aside.
Rinse, peel, and slice jicama — about 1/2 inch. Stack slices and cut into 1/4 inch sticks. Set aside.
In a bowl, whisk olive oil and lime juice. Add cabbage, salt and pepper — mix well. Add cilantro, jicama, and toss to evenly coat.
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