Confetti Veggie Slaw (Rainforest Cafe) - cooking recipe

Ingredients
    1 (8 3/4 ounce) can corn, drained (we use white shoepeg)
    1 green pepper, julienned
    1 red pepper, julienned
    1 yellow pepper, julienned
    1 large jicama, julienned
    2 cups carrots, julienned (about 4 carrots)
    1/3 cup red onion, chopped
    1/2 cup raisins (I use mix of white & regular)
    1 cucumber, sliced
    1 cup red cabbage, julienned (optional)
    2/3 cup vinegar (I use seasoned white rice vinegar)
    1/2 cup sugar
    1/4 cup vegetable oil
    1/4 teaspoon pepper (or to taste)
    1/2 teaspoon salt (or to taste)
Preparation
    Combine all the veggies in a large bowl. I use my mandolin to cut everything since there is so much julienning to do. In a small bowl, mix vinegar, sugar, oil, salt & pepper. Pour over veggies. Cover & marinate in the refrigerator. We will eat it right away, but as it sits the veggies soak up the flavors.

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