Jicama Slaw adds refreshing flavor and light crunch to healthy dinners and weeknight meals. Made from a combination of jicama, cabbage, lime juice, and cilantro.
¼smallred or green cabbage,thinly sliced (about 2 cups)
¼cupchopped cilantro
Instructions
In a small bowl, add the mayonnaise, lime juice, green onions, jalapeño, and salt. Whisk together to combine.
In a large bowl, add the jicama, cabbage, and cilantro.
Add the dressing and toss together to combine. Serve immediately or store in the fridge until ready to eat.
Notes
Make it spicy by leaving in the seeds of the jalapeno and even adding an extra diced jalapeño to really kick up the heat.
If using red cabbage, keep in mind that the color of the cabbage will start to release and turn the slaw a little pink the longer it sits. The flavors will still be the same but the color will start to change.
The creamy base of the slaw can easily be adjusted. Swap out regular mayonnaise for a plant-based alternative to make this slaw recipe vegan. You can also use plain Greek yogurt as a lighter option.