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Jicama-Cilantro Coleslaw

Prep time 12 mins
Marinate time 30 mins
Yield Makes 8 cups
This fragrant slaw recipe serves deliciously atop grilled fish or alongside a Mexican-style chicken recipe.


  • 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)

How to Make It

  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.

Bad Bean Taqueria, Corolla, North Carolina