SW-VEG carrot jicama slaw with anchos

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<mx2 source= " MasterCook 6.0 " date= " December 13, 2000 " >

<Summ>

<Nam>

Carrot Jicama Slaw With Ancho Chiles

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<RcpE name= " Carrot Jicama Slaw With Ancho Chiles " author= " Stephan Pyles in

Southwestern Vegetarian " >

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<![CDATA[

* Exported from MasterCook *

 

Carrot Jicama Slaw With Ancho Chiles

 

Recipe By :Stephan Pyles in Southwestern Vegetarian

Serving Size : 6 Preparation Time :0:00

Categories : New Import Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 small ancho chiles -- seeded

1 tablespoon chopped fresh cilantro leaves

1/2 cup mayonnaise

1/2 cup sour cream

2 tablespoons fresh lime juice

2 carrots -- peeled and julienned

1 large jicama -- peeled, julienned

1 small red onion -- very thinly sliced

salt to taste

 

Preheat the oven to 400 degrees F.

 

Place the anchos on a cookie sheet and toast in the oven for 2 minutes.

Transfer to a mixing bowl, cover with warm water, and weigh down with a

plate or pan so the anchos stay submerged. Let soak for 10 to 15 minutes,

or until just pliable.

 

Meanwhile, in a mixing bowl, combine the cilantro, mayonnaise, sour cream,

and lime juice, and whisk to combine. Set aside. Combine the carrots,

jicama, and red onion in another bowl.

 

Drain the anchos; stem and seed under running water. Cut into very thin

strips and add to the carrot mixture. Add the mayonnaise mixture to the

slaw and toss well to coat. Season with salt and refrigerate. Serve cold.

Keeps, refrigerated, for up to 2 days.

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 242 Calories; 20g Fat (69.5%

calories from fat); 2g Protein; 17g Carbohydrate; 7g Dietary Fiber; 15mg

Cholesterol; 129mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 0

Fruit; 0 Non-Fat Milk; 2 Fat.

 

NOTES : Jicama, the root vegetable native to Mexico, derives its name from

Aztec word " xicamatl. " It is best served in its raw, crunchy

state, when the flavors of apple and water chestnut prevail. The

combination of jicama, carrot, and mild but flavorful ancho chile

in a creamy slaw is particularly appealing. (page 53)

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

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<Serv qty= " 6 " />

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<CatS>

<CatT>

New Import

</CatT>

<CatT>

Salads

</CatT>

</CatS>

<IngR name= " ancho chiles " unit= " small " qty= " 2 " >

<IPrp>

seeded

</IPrp>

</IngR>

<IngR name= " chopped fresh cilantro leaves " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " mayonnaise " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " sour cream " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " fresh lime juice " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " carrots " qty= " 2 " >

<IPrp>

peeled and julienned

</IPrp>

</IngR>

<IngR name= " jicama " unit= " large " qty= " 1 " >

<IPrp>

peeled, julienned

</IPrp>

</IngR>

<IngR name= " red onion " unit= " small " qty= " 1 " >

<IPrp>

very thinly sliced

</IPrp>

</IngR>

<IngR name= " salt to taste " ></IngR>

<DirS>

<DirT>

Preheat the oven to 400 degrees F.

</DirT>

<DirT>

Place the anchos on a cookie sheet and toast in the oven for 2 minutes. Transfer

to a mixing bowl, cover with warm water, and weigh down with a plate or pan so

the anchos stay submerged. Let soak for 10 to 15 minutes, or until just pliable.

</DirT>

<DirT>

Meanwhile, in a mixing bowl, combine the cilantro, mayonnaise, sour cream, and

lime juice, and whisk to combine. Set aside. Combine the carrots, jicama, and

red onion in another bowl.

</DirT>

<DirT>

Drain the anchos; stem and seed under running water. Cut into very thin strips

and add to the carrot mixture. Add the mayonnaise mixture to the slaw and toss

well to coat. Season with salt and refrigerate. Serve cold. Keeps, refrigerated,

for up to 2 days.

</DirT>

</DirS>

<Note>

Jicama, the root vegetable native to Mexico, derives its name from Aztec word

& quot;xicamatl. & quot; It is best served in its raw, crunchy state, when the

flavors of apple and water chestnut prevail. The combination of jicama, carrot,

and mild but flavorful ancho chile in a creamy slaw is particularly appealing.

(page 53)

</Note>

</RcpE></mx2>