Summer is for salads! So if you think you have enough coleslaw recipes, you’ll want to reconsider with this lovely Cabbage and Jicama Slaw. Creamy, crunchy and loaded with cilantro, this slaw is terrific on its own but fantastic on your favourite fish taco.
Part of the great crunch in this salad comes from the jicama. A tuberous root vegetable also known as Mexican turnip or yam bean. Jicama is frequently eaten raw and has a texture similar to raw potato or crisp apple. It has a mild starchy and slightly sweet taste making it great in a stir fry or salad. The kitchn.com best describes the jicama as a savoury apple and that is indeed a great comparison. Versatile, high in fibre, potassium and vitamin C this vegetable deserves a little recognition and definitely a front row seat in this salad.
Whether you’re giving your taco the topping it deserves or serving on the side this refreshing and creamy slaw is a coleslaw recipe you’ll want to keep.
Recipe Source: Adapted from Epicurious Cabbage and Jicama Slaw