Jicama-Cilantro Coleslaw

Coastal Living
This fragrant slaw recipe serves deliciously atop grilled fish or alongside a Mexican-style chicken recipe.
Makes 8 cups


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1 large jicama, peeled and cut into julienne strips
1 head green cabbage, cored and finely shredded
2 teaspoons sugar
2 teaspoons salt
1 lime
1 tablespoon ground cumin
1/2 teaspoon ground cayenne pepper
1 cup mayonnaise
1 large bunch fresh cilantro, coarsely chopped (about 1 cup)


Prep: 12 Minutes
Marinate: 30 Minutes

1. Toss first 4 ingredients in a large bowl. Let stand, covered, 30 minutes.

2. Grate rind from lime, and squeeze juice to measure 3 tablespoons. Stir together rind, juice, cumin, cayenne, and mayonnaise in a small bowl. Add to cabbage mixture, and toss well. Toss in cilantro.

Created date

June 2009