Jicama Buttermilk Coleslaw-Annette's

Annette W.


CRUNCH,KRUNCH,CHRUNCH,KRUNCH,CHRUNCH! My fondest memory of Jicama is on my honeymoon where hubby and I ate them every day with our lunch or dinner. They teach you in Mexico to eat them the proper way. With fresh lime juice and chili powder sprinkled on them. Well, I found this thousand island type dip there that I loved dipping mine in. lol Truth be told, I just can't get over the CRUNCH. I love it. The texture is as good as the taste. I love it with a creamy base or dipping sauce. This recipe covers that. Thanks Emeril!

pinch tips: How to Shuck, Cook, and Cut Corn


5 c
shredded green cabbage
5 c
shredded red cabbage
2 c
shredded carrots
3 c
shredded jicama
1/4 c
finely diced green onion
1/2 c
cider vinegar
1/4 c
plus 1 tablespoon sugar
1 c
1/2 c
1 Tbsp
creole mustard or other
coarse-grained mustard
2 tsp
lemon juice
1 1/2 tsp
1 tsp
black pepper

Directions Step-By-Step

Combine the green and red cabbages, carrots, and green onions in a large mixing bowl. In a small bowl, toss the jicama with the lemon juice and add to the cabbage mixture.
In a small mixing bowl, combine the vinegar, sugar, salt, and pepper and whisk until the sugar is dissolved. Pour the seasoned vinegar mixture over the cabbage mixture and toss to thoroughly combine. Cover with plastic wrap and transfer to the refrigerator for 20 to 30 minutes.
In a small bowl, combine the mayonnaise, buttermilk, and mustard and stir to combine. Add the mayonnaise mixture to the coleslaw and toss to thoroughly combine. Cover and refrigerate for at least 1 hour and up to overnight before serving. Enjoy!

About this Recipe

Other Tag: Healthy
Hashtags: #creamy, #crispy, #crunchy