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Jicama and Red Cabbage Slaw recipe

This crunchy slaw blends the crisp textureof jícama and red cabbage with the mild zip of green chilesin an unexpected variation of traditional coleslaw.

Recipe: Jicama and Red CabbageSlaw

2 cups shredded red cabbage
1 1/2 cups shredded jícama
1 (4-ounce) can diced green chiles
1/4 cup chopped fresh cilantro
1/3 cup lemon juice
2 tablespoons vegetable oil
1/2 teaspoon chili powder

  • Combine cabbage, jícama, chilesand cilantro in medium bowl.
  • Combine lemon juice, oil and chili powderin small bowl.
  • Toss cabbage mixture with lemon dressing.Season with salt and ground black pepper.

    Makes 4 servings.

    Recipe is the property of Nestl ®and, usedwith permission.

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  • Comments

    1 Comment


    Pour the dressing into the bowl and mix everything again with your hands, break up any clumps. Cover and place in the fridge over night. Before serving, drain and toss again, adjust salt if needed. Red Cabbage Slaw keeps well in the fridge for abut a week as long as it s kept covered. Can you believe how intense this color of purple is? I love coleslaw, especially when it s made with sweet red cabbage, jicama, and Granny Smith apples.

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