Cherokee Jicama Cole Slaw
3 strips bacon
1 pc jicama, peeled and shredded
1/2 cup shredded carrots
1 celery rib; thinly sliced
1/2 cup whipping cream
1/3 cup sugar
2 1/2 tablespoon cider vinegar
salt and ground black pepper to taste
1 teaspoon paprika
Cook bacon until crispy in oven or on top of stove. While bacon is
cooking, in large bowl, combine jicama, Carrots and celery. When
bacon is done, let cool. Set aside.
In a small bowl, combine cream, sugar, vinegar and salt and pepper.
Stir until sugar dissolves. Crumble bacon into jicama mixture. Mix
well. Pour cream and sugar mixture over jicama/bacon mixture.
Sprinkle with paprika. Toss well. Cover and refrigerate until ready
to serve.
Approximately 6 servings.
For more Native American Recipes go to http://nativechefs.com. For
Native Christmas recipes click on the Sacred White Buffalo.
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