Jicama, Carrot and Apple Slaw
This simple slaw comes together in minutes, especially if you use a food processor instead of cutting up the vegetables by hand. The fresh lime juice and zest in this vinaigrette really makes this slaw “pop.” Perfect choice for everyday dinners, parties and potlucks, all year long…
Ingredients
Slaw
- 1/2 small purple cabbage sliced
- 1 Granny Smith apple cored, quartered, cut into matchsticks
- 1 small jicama peeled, quartered, cut into matchsticks
- 2 carrots peeled, cut into matchsticks
Honey Lime Vinaigrette
- Juice and zest of 1 lime
- 3 tablespoons brown rice vinegar or apple cider vinegar
- 2 teaspoons honey
- 1/8 teaspoon salt optional
- Cayenne to taste
- 1/4 cup almond oil or extra-virgin olive oil
Instructions
- In a medium bowl, combine cabbage, apple, jicama and carrots.
- In a small bowl, whisk together all vinaigrette ingredients except oil.
- Slowly add oil; whisking constantly until well combined.
- Up to 4 hours before serving, toss slaw with just enough vinaigrette to lightly cover.
Notes
Make ahead and Storage Tips: vegetables and apple may be prepared up to 2 days ahead. Cover and refrigerate. Vinaigrette may be made up to 2 days ahead. Store, covered in refrigerator; whisk before adding to salad.
If you have never tried almond oil, you will find it has a lighter and sweeter taste than olive oil. If not available, olive oil is just fine.
Time-saver Tip: instead of preparing vegetables and apple by hand, you may shred them using a food processor.
