This fresh, light slaw will be a permanent staple at our house! It has a peppery sweet dressing with a host of unusual veggies that create a refreshing change of pace from the usual mayo heavy coleslaw.
If you have a food processor, this comes together with incredible ease. Simply shred everything and viola!
1 cup peeled, shredded jicama
1 cup peeled, shredded carrots
1 cup shredded cucumber
1 cup shredded red cabbage
1/2 cup shredded red radishes
1/2 cup thinly sliced red onion
2 TBLS cilantro, roughly chopped
5 TBLS Rice wine vinegar
5 TBLS Extra-Virgin Olive Oil
2 1/2 TBLS fresh lemon juice
1 tsp sugar
1 tsp salt
1 tsp pepper
1/2 tsp chili powder
1/2 tsp red pepper flakes
In a small bowl, whisk together your dressing ingredients. Set aside.
Using a food processor, shred all the veggies except the red onion and cilantro. If you don’t have a food processor, simply julienne all the veggies so the pieces are all the same size. Toss together in a large bowl. Thinly slice the red onion and add to the veggies. Chop the cilantro and set aside.
Add HALF the dressing to the veggies, tossing gently to coat. Allow the salad to sit for 15-30 minutes in the refrigerator to combine flavors. Add the cilantro just prior to serving. Put the rest of the dressing on the table for serving.
I love the way the vegetables blend together with a little sweetness from the Jicama with a tangy bite from the radish. The dressing adds some heat with the red pepper flakes and everything is light and fresh! A perfect addition to any summer meal!
A bit of warning, this makes a HUGE amount of slaw! We’ve been eating it for several days, but if you took it to a family party or outdoor BBQ, I guarantee it will disappear quickly and you’ll have requests for the recipe!