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Mexican-Style Slaw with Jícama, Cilantro & Lime

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Serves six to eight.

Yields 5 to 6 cups.

  • To learn more, read:
    A Fresh Take on Slaws
  • by Allison Ehri Kreitler from Fine Cooking
    Issue 80

This slaw also makes a tasty topping for fish or chicken soft tacos.

  • 1 small or 1/2 medium red or green cabbage (or use a mix of both, about 1-1/2 lb.), bruised outer leaves removed, cored, and cut into six wedges
  • Kosher salt
  • 1 medium jícama (about 1 lb.), peeled and quartered
  • 4 scallions (white and green parts), thinly sliced on the diagonal (about 1/2 cup)
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup plus 2 Tbs. mayonnaise
  • 1/4 cup fresh lime juice; more to taste
  • 1 jalapeño, seeded (if you like) and minced

Thinly slice the cabbage in a food processor using the 4mm slicing disk or by hand; you should have about 6 packed cups. Put the cabbage in a colander and toss it with 1 Tbs. kosher salt. Lay a plate that fits inside the colander on top of the cabbage and set a heavy can or jar on top of the plate. Drain the cabbage in the sink or over a bowl for 2 hours.

If using a food processor, switch to the grating disk and grate the jícama or cut it into very thin (julienne) strips by hand; you should have about 2 cups. Put the jícama in a large bowl and toss in the scallions and cilantro.

In a small bowl, whisk the mayonnaise, lime juice, and jalapeño.

Turn the cabbage out onto a clean dishtowel or paper towels and pat it thoroughly dry. Toss the cabbage with the jícama and the lime mayonnaise. Season to taste with more kosher salt and lime juice if needed.

nutrition information (per serving):
Size : based on eight servings; Calories (kcal): 130; Fat (g): 8; Fat Calories (kcal): 80; Saturated Fat (g): 1; Protein (g): 2; Monounsaturated Fat (g): 0; Carbohydrates (g): 14; Polyunsaturated Fat (g): 0; Sodium (mg): 650; Cholesterol (mg): 5; Fiber (g): 6;

Photo: Scott Phillips

I made this for a superbowl party. It disappeared SO fast! I made it vegan with a vegan mayo, and was fabulous.

Unique!!! Works well if you would like a slaw that isn't sweetish. Easy, if you make it like a basic slaw, fresh thinly sliced cabbage and the Jicama in small chunks,etc. and just add the dressing. It's a keeper.

This IS really good. A nice alternative to traditional slaw and just enough warmth from the jalepeno (no seeds added).

Awesome. This is an excellent, tasty and refreshing salad. It's not drowned with the mayo dressing as most slaws tend to be. The dressing had just the right amount of kick due to the jalapeno. I've already made it several times and received rave reviews. I'm glad I saved this article for 3 years before giving it a try.

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