Eat Clean - Not My Ma's Slaw

New twist on an old summertime favorite. 

Julienne:
1 medium jicama (about 1 pound)
2 large carrots (julienned or shredded)
6 radishes
1 celery
1 small red pepper

Dressing:
1/3 c Cilantro, chopped coarsely
Small dash of red pepper flakes (more if you like it **spicy**)
Kosher Salt
Pepper
1 lime, squeezed
2 Tbls Grapeseed oil or olive oil

Put all dressing ingredients in the blender for a few pulses. Add to salad. Refrigerate for 1 hour or more.

JUST MY OPINION:  I'm not a huge fan of kitchen gadgets for the sake of having kitchen gadgets. There are some ridiculous "kitchen tools" out there and some actually make the task more difficult. Not here to bash gadget-oholics, but they should have a 12-step program for some people out there. 

Here is one that's affordable and worth having. For the time it takes to julienne your vegetables, you could have downed a frap while reading a great blog! 

Consider this FoodNetwork.com wonder. Norpo makes a 12-inch mandoline that should satisfy the basic home cook. Extreme culinary artists need not bash this simplistic version of your designer julienne-r. 

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Like this recipe? Buy me a smoothie.