This is the freshest variation on slaw that I have seen in a long time. The ingredients are a bit out of the norm--jicama and cilantro to start with--but the crunch and flavor are to die for. There is enough of the familiar flavors to provide comfort--but your taste buds will love the change. I love all kinds of slaw, but this one tops my list! This recipe comes from Juan-Carlos Cruz (Calorie Commando/FoodTV). ("Cooking" time is chilling time).

Ingredients

6 serv.

apple cider vinegar↗1⁄4 cup
light mayonnaise↗1⁄2 cup
poppy seeds↗2 tablespoons
celery salt1⁄2 teaspoon
hot sauce (I use Louisiana Hot Sauce)↗2 teaspoons
chopped fresh cilantro leaves1⁄2 cup
shredded cabbage (about 1/4 head)2 cups
shredded carrots2 cups
green onion, thinly sliced↗1⁄2 cup
medium red bell pepper, thinly sliced↗1
jicama, finely julienned (1 jicama about the size of a softball)↗1 cup
salt↗1 1⁄2 teaspoons
crushed black pepper↗1⁄2 teaspoon

Step-by-step instructions

1
Combine vinegar, mayonnaise, poppy seeds, celery salt, and hot sauce in a small bowl, whisking until well blended.
2
In a medium bowl, toss together the cilantro, cabbage, shredded carrots, green onions, bell pepper and jicama.
3
Pour dressing over and toss until coated with dressing. Season with salt and pepper, to taste.
4
Cover and refrigerate for about an hour so slaw is thoroughly chilled and flavores blended.

Source: food.com

Original recipe ↗

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