Cabbage and Jicama Cole Slaw

Cabbage And Jicama Cole Slaw Recipe

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Jacque Hodges

By
@Jacquehodges

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.

Rating:
★★★★★ 1 vote
Comments:
Serves:
A crowd
Prep:
20 Min
Cook:
1 Hr
Method:
Refrigerate/Freeze

Ingredients

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)

Step-By-Step

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

About Cabbage and Jicama Cole Slaw

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