Go Back
–+ servings
Jicama Carrot Slaw with Grilled Steak – paleo recipe
Stav Kogan

Jicama Carrot Slaw with Grilled Steak

Print Recipe Pin Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 lb ribeye or sirloin steak, grilled to medium, cut into strips
  • 2 cups shredded green cabbage
  • 1 cup julienned carrots
  • 1 cup julienned jicama
  • ¼ cup olive oil
  • 2 TBSP lime juice
  • 1 TBSP apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 TBSP pure maple syrup
  • 2 tsp minced yellow onion
  • 1 tsp minced garlic
  • 1 TBSP minced fresh parsley
  • 1 tsp hot pepper sauce
  • ¼ tsp sea salt

Method
 

  1. Serves 4 Prep Day: Store the steak strips in an airtight container in the refrigerator or a cooler until needed.
  2. In a glass bowl with a lid, combine the cabbage, carrots, and jicama.
  3. Refrigerate until needed.
  4. In a jar with a tight-fitting lid, combine the dressing ingredients. Shake until fully combined.
  5. Refrigerate until needed.
  6. Place the steak strips in the bowl with the veggies.
  7. Pour the dressing over the slaw and meat, and stir to combine.
  8. Enjoy it quickly before it’s all gone!

Tried this recipe?

Let us know how it was!