Jicama-and-Grapefruit Slaw with Creamy Lime Dressing

Coastal Living
Jicama-and-Grapefruit Slaw with Creamy Lime DressingRecipe

Photo: Jennifer Causey; Styling: Rachael Burrow

Quickly blanching the habaneros moderates their fiery nature to make them a balanced, lively addition to this cool slaw.

Makes 8 servings


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2 habanero peppers, seeded and very thinly sliced
1/2 cup mayonnaise
2 1/2 tablespoons fresh lime juice
1 teaspoon grated fresh ginger
1 teaspoon kosher salt
3/4 teaspoon sugar
1/8 teaspoon ground red pepper
4 cups thinly sliced peeled jicama (about 1 large jicama)
1 cup thinly sliced red cabbage
3/4 cup red grapefruit segments (about 1 large grapefruit)
3 tablespoons chopped fresh cilantro


Hands-on: 15 Minutes
Total: 45 Minutes

1. Bring a small saucepan of water to a boil over high heat. Add habanero slices; cook 20 seconds. Drain; rinse under cold water. Dry on paper towels.

2. Whisk together mayonnaise and next 5 ingredients in a large bowl. Add habaneros, jicama, and cabbage, tossing to coat. Let stand 30 minutes.

3. Transfer jicama mixture to a serving bowl. Top with grapefruit segments; sprinkle evenly with cilantro.

Created date

September 2015