Cabbage and Jicama Cole Slaw

Cabbage And Jicama Cole Slaw

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Jacque Hodges


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 vote

A crowd
20 Min
1 Hr


  • 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 large
    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.

Printable Recipe Card

About Cabbage and Jicama Cole Slaw

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy

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