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
- 5 cups shredded cabbage
- 1 cup jicama cut into thin matchsticks
- 5 each green onions chopped
- 1 cup cilantro leaves lightly packed
- 1 each ripe avocado
- 1/2 cup sour cream
- 1/3 cup mayonaise
- 4 tsp fresh lime juice
- 1 1/2 tsp lime zest
- 1 tsp kosher salt
- 1/2 tsp onion powder
- 1/4 black pepper
- In a large bowl toss together cabbage, jicama, and green onion. Set aside.
- Using a mini food processor or blender puree together avocado, sour cream, mayonnaise, lime juice, lime zest, onion powder, salt and pepper until smooth. Add cilantro and pulse until cilantro is coarsely chopped and combined.
- Combine shredded cabbage mixture with just enough dressing to coat the salad well. Serve immediately.
Add dressing to salad just before serving to maintain optimum freshness and crunch. Save any additional dressing to drizzle over tacos or spread on your favourite sandwich or hamburger.