Jicama slaw is made with the slightly sweet crunchy root vegetable best known in the cuisines of the Southwestern U.S. Combined with red and white cabbage, it’s a lovely addition to everyday meals as well as fall and winter holiday meals. If your local stores don’t carry it, ask them to do so! If you can’t find it, substitute crisp white turnip. Photos by Hannah Kaminsky.
- 3 cups red cabbage, thinly shredded
- 3 cups white cabbage, thinly shredded
- 1 cup peeled, thinly shredded jicama
- 2 scallions, sliced
- ¼ cup chopped fresh parsley or cilantro
- ½ cup vegan mayonnaise
- 2 teaspoons prepared mustard
- 1 tablespoon agave nectar or maple syrup
- Juice of ½ orange
- Juice of ½ lime
- Salt and freshly ground pepper to taste
- Combine the cabbages, jicama, scallions, and parsley in a serving bowl and toss together.
- Combine the dressing ingredients in a small bowl and whisk until well blended. Pour over the cabbage mixture and toss well.
- Cover and let stand for 30 minutes or so before serving, or refrigerate until needed.