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Apple Jicama Carrot Red Cabbage slaw
This sweet, tangy, creamy slaw is fresh and bright and crunchy with lovely colors. A wonderful side to any BBQ, smoked, grilled meat.
The apples give a sweet flavor that counters the slightly bitter bite of the red cabbage. Carrots have a pleasant rooty freshness, and the jicama brings a slightly apple-potato-daikon radish flavor with crisp crunch. The mascarpone cheese kicks a more traditional mayo dressing up to new levels, and the key lime juice offers a brightness to cut the rich creaminess.
This is really a wonderful variation on a more traditional cabbage slaw. One you'll likely be going back to again and again. Pairs well with any summer pot-luck dish.
Ingredients:
1/2 small head red cabbage, cored and thinly sliced
1 sweet apple, cut into matchsticks
1 small jicama, peeled and cut into matchsticks
1 cup carrots, cut into matchsticks or shredded
1/2 cup red onion, diced fine
For the Dressing:
2/3 Cup Mayonnaise
4 TBS Mascarpone Cheese
4 tsp Sriracha Sauce (or 5 tsp Sriracha Mayo)
2 tsp Sugar
4 tsp Florida Key Lime Juice (or fresh lime juice)
Salt & Pepper to taste
1/4 Cup chopped fresh Cilantro or Mint
Directions:
Combine the cabbage, apples, jicama, carrots and onions in a medium bowl
In a small bowl, whisk together the ingredients for the dressing
Pour the dressing into the slaw and toss to combine
Cover, and refrigerate for at least 30 minutes for the flavors to blend, but don't wait too long or it won't be as crisp. No more than 3 hours
Remove cover and add the mint/cilantro. Toss to combine
Serve immediately
The apples give a sweet flavor that counters the slightly bitter bite of the red cabbage. Carrots have a pleasant rooty freshness, and the jicama brings a slightly apple-potato-daikon radish flavor with crisp crunch. The mascarpone cheese kicks a more traditional mayo dressing up to new levels, and the key lime juice offers a brightness to cut the rich creaminess.
This is really a wonderful variation on a more traditional cabbage slaw. One you'll likely be going back to again and again. Pairs well with any summer pot-luck dish.
Ingredients:
1/2 small head red cabbage, cored and thinly sliced
1 sweet apple, cut into matchsticks
1 small jicama, peeled and cut into matchsticks
1 cup carrots, cut into matchsticks or shredded
1/2 cup red onion, diced fine
For the Dressing:
2/3 Cup Mayonnaise
4 TBS Mascarpone Cheese
4 tsp Sriracha Sauce (or 5 tsp Sriracha Mayo)
2 tsp Sugar
4 tsp Florida Key Lime Juice (or fresh lime juice)
Salt & Pepper to taste
1/4 Cup chopped fresh Cilantro or Mint
Directions:
Combine the cabbage, apples, jicama, carrots and onions in a medium bowl
In a small bowl, whisk together the ingredients for the dressing
Pour the dressing into the slaw and toss to combine
Cover, and refrigerate for at least 30 minutes for the flavors to blend, but don't wait too long or it won't be as crisp. No more than 3 hours
Remove cover and add the mint/cilantro. Toss to combine
Serve immediately
Category Food / Recipes / Tutorials
Species Unspecified / Any
Size 1280 x 872px
File Size 272.7 kB
The Jicama is really tasty too! It has a vaguely apple-potato-Daikon radish flavor, though its flavor really is all its own. Quite a nice nibble, actually, though the appearance is pretty nasty before you peel and cut it up. It's really crisp and crunchy too.
Here's a bit of info on one:
https://www.melissas.com/Jicama-p/161.htm
Here's a bit of info on one:
https://www.melissas.com/Jicama-p/161.htm
*nods* This wuff has always wondered about their portioning, for exactly that reason. Slaw has got to be one of the cheapest items in their menu, outside of water or soda.
Perhaps they have a "chicken and egg" situation going on, as pointed out in your post:
They don't really put a lot of effort into the slaw, so it remains a mediocre product. Folks don't eat a lot of it, because it isn't very good. So they don't put much slaw on the plate because it isn't very popular and they want to avoid waste. And they don't put much effort into it because it isn't very popular, as indicated by folks not eating much of it. (circle circle circle)
Solution - make a better slaw, and folks will want more, which means you can serve larger portions and cut back on other expensive items as the people fill up on the slaw. *grin*
Perhaps they have a "chicken and egg" situation going on, as pointed out in your post:
They don't really put a lot of effort into the slaw, so it remains a mediocre product. Folks don't eat a lot of it, because it isn't very good. So they don't put much slaw on the plate because it isn't very popular and they want to avoid waste. And they don't put much effort into it because it isn't very popular, as indicated by folks not eating much of it. (circle circle circle)
Solution - make a better slaw, and folks will want more, which means you can serve larger portions and cut back on other expensive items as the people fill up on the slaw. *grin*
Thank you!
Yup, "colorful" was definitely one of the things this wuff was shooting for with this particular combination. The flavors were foremost, of course. But the idea of using red cabbage and carrots was to perk the colors up as well as the flavors. The addition of green cilantro on top was really the finishing touch to set it off. Though wuff is thinking some nice crisp sugar pea pods in there would also be a lovely addition to both flavor and color!
Yup, "colorful" was definitely one of the things this wuff was shooting for with this particular combination. The flavors were foremost, of course. But the idea of using red cabbage and carrots was to perk the colors up as well as the flavors. The addition of green cilantro on top was really the finishing touch to set it off. Though wuff is thinking some nice crisp sugar pea pods in there would also be a lovely addition to both flavor and color!
Made this tonight and it was really good! I'll probably only make 1/4 recipe next time as it's waaaaaaay too much for one person, but at least I'll have plenty of food for the week :D
Definitely going to buy jicama more often, I ate way more of it than I should have while chopping the rest of the ingredients.
Definitely going to buy jicama more often, I ate way more of it than I should have while chopping the rest of the ingredients.
So glad you enjoyed this! Good to hear!
Yeah, this was created for a group of four. Nice thing is, it tends to stay fresh and crunchy in the fridge, even after a few days.
Vrghr has the same problem when prepping Jicama. *grin* Definitely less of it ends up in the bowl, than starts out on the veggie. *chuckle* Thankfully, it's a really tasty ingredient in its natural state.
Yeah, this was created for a group of four. Nice thing is, it tends to stay fresh and crunchy in the fridge, even after a few days.
Vrghr has the same problem when prepping Jicama. *grin* Definitely less of it ends up in the bowl, than starts out on the veggie. *chuckle* Thankfully, it's a really tasty ingredient in its natural state.
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