cabbage and jicama cole slaw

★★★★★ 1 Review
Jacquehodges avatar
By Jacque Hodges
from Tempe, AZ

So cool and refreshing. I make this often for company and picnics. I must give credit to Food network for the original recipe, but this has been tweaked to my liking.

★★★★★ 1 Review
serves A crowd
prep time 20 Min
cook time 1 Hr
method Refrigerate/Freeze

Ingredients For cabbage and jicama cole slaw

  • 2 c
    shredded savoy cabbage
  • 1 c
    shredded red cabbage
  • 1 c
    jicama, chopped
  • 1/2
    yellow bell pepper,chopped
  • 1/2
    sweet onion, chopped
  • 1 lg
    carrot, grated
  • 1/4 c
    basil, chopped
  • 1/4 c
    mint, chopped
  • salt and pepper, to taste
  • 3 Tbsp
    fat-free mayo
  • 1 Tbsp
    rice wine vinegar
  • 2 tsp
    sesame oil (i use sesame chili oil for a little kick)

How To Make cabbage and jicama cole slaw

  • 1
    In a large bowl, combine vegetables and season with salt and pepper.
  • 2
    In a small bowl, whisk together the may, rice vinegar, and sesame oil. Pour over the salad and toss to coat.
  • 3
    Cover and refrigerate for a minimum of 1 hour up to overnight. Toss again before serving.

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