Jicama-Papaya Slaw

Name: Jicama-Papaya Slaw
Yield: 5-7
Cuisine: Filipino
Ingredients: ¾ cup (50 g) green papaya, peeled, seeded and julienned; 4 ½ cups (300 g) singkamas (jicama), peeled and julienned; ¼ cup (100 g) carrots, peeled and julienned; 2 tbsp (10 g) toasted peanut or glazed pili nuts, chopped; 2 tbsp (8 g) wansoy (coriander/cilantro) sprigs; ¼ cup (60 ml) Mama Sita’s Pinoy Ensalada Vinaigrette

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A crisp raw slaw of julienned jicama (singkamas) and green papaya with carrots, toasted peanuts, and wansoy (cilantro), tossed in Mama Sita's Cashew Vinegar or Pinoy Ensalada Vinaigrette. You can eat it on its own as a snack or pair it with the hot Labuyo Chicken Wings. We promise you that it's neither bland nor boring.

Cooking time: Cook 7 min
Yield: 5-7
Ingredients: 6 ingredients
Steps: 3 steps

Jicama and papaya slaw topped with carrots, peanuts, and cilantro in a green fruit-shell bowl — Jicama-Papaya Slaw

Ingredients

Check off each ingredient as you go.

¾ cup (50 g)green papaya, peeled, seeded and julienned
4 ½ cups (300 g)singkamas (jicama), peeled and julienned
¼ cup (100 g)carrots, peeled and julienned
2 tbsp (10 g)toasted peanut or glazed pili nuts, chopped
2 tbsp (8 g)wansoy (coriander/cilantro) sprigs
¼ cup (60 ml)Mama Sita’s Pinoy Ensalada Vinaigrette

Instructions

In a bowl, combine chilled vegetables and mix well.
Spray or pour Mama Sita’s Cashew Vinegar or Mama Sita’s Pinoy Ensalada Vinaigrette on the vegetables. Mix well.
Top with wansoy sprigs and glazed pili nuts or cashew brittle before serving.