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This crunchy slaw blends the crisp texture of jícama and red cabbage with the mild zip of green chiles in an unexpected variation of traditional coleslaw.

Jicama and Red Cabbage Slaw

2 cups shredded red cabbage
1 1/2 cups shredded jícama
1 (4-ounce) can ORTEGA® Diced Green Chiles
1/4 cup chopped fresh cilantro
1/3 cup lemon juice
2 tablespoons vegetable oil
1/2 teaspoon chili powder

1. COMBINE cabbage, jícama, chiles and cilantro in medium bowl.
2. COMBINE lemon juice, oil and chili powder in small bowl.
3. TOSS cabbage mixture with lemon dressing. Season with salt and ground black pepper.

Makes 4 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.

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