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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is the freshest variation on slaw that I have seen in a long time. The ingredients are a bit out of the norm-jicama and cilantro to start with-but the crunch and flavor are to die for. There is enough of the familiar flavors to provide comfort-but your taste buds will love the change. I love all kinds of slaw, but this one tops my list! This recipe comes from Juan-Carlos Cruz (Calorie Commando/FoodTV). ( Cooking time is chilling time). Ingredients:
1/4 cup apple cider vinegar |
1/2 cup light mayonnaise |
2 tablespoons poppy seeds |
1/2 teaspoon celery salt |
2 teaspoons hot sauce (i use louisiana hot sauce) |
1/2 cup chopped fresh cilantro leaves |
2 cups shredded cabbage (about 1/4 head) |
2 cups shredded carrots |
1/2 cup green onion, thinly sliced |
1 medium red bell pepper, thinly sliced |
1 cup jicama, finely julienned (1 jicama about the size of a softball) |
1 1/2 teaspoons salt |
1/2 teaspoon crushed black pepper |
Directions:
1. Combine vinegar, mayonnaise, poppy seeds, celery salt, and hot sauce in a small bowl, whisking until well blended.
2. In a medium bowl, toss together the cilantro, cabbage, shredded carrots, green onions, bell pepper and jicama.
3. Pour dressing over and toss until coated with dressing. Season with salt and pepper, to taste.
4. Cover and refrigerate for about an hour so slaw is thoroughly chilled and flavores blended.
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