Jicama-Cucumber Slaw

We served this at a tasting/grilling demo at Surfas recently and it was a huge hit, with many people asking for this recipe. The cool/crunchy/spicy goes really well with any summer grilling.

1 med jicama – peeled and julienne sliced (about 3C)
1 lg cucumber – peeled and julienne sliced (about 2C)
1 med red onion – thinly sliced (about 1C)
2 cloves of garlic, crushed/minced
juice of 3 limes (about 1/2C)
1/2C All Spice Cafe Cayenne Habanero Sauce
salt and pepper

In a small bowl, wisk together the lime juice and Cayenne Habanero Sauce, along with the garlic, salt, and pepper.

In a large bowl, combine the thinly sliced veggies. Pour the liquid mixture over the veggies and toss well. Tightly seal the bowl or use a large zip bag and refrigerate for at least 30 minutes, but overnight is better. Serve cold with your bbq.