If you're craving a flavorful upgrade to your typical summer slaw, just add jicama into the mix.
4 cups peeled and julienned jicama
2 cups shredded red cabbage
Salt, to season
Pepper, to season
1 cup shredded carrots
1/2 cup chopped cilantro
1/4 cup green onion
1/4 cup raisins
3 tablespoons champagne vinegar
1 cup orange juice
5 Thai chilies, roughly chopped
1/4 cup dried strawberries
1/2 cup granola
In a large bowl, season jicama and red cabbage with salt and pepper. Add carrots, cilantro, green onion, raisins, champagne vinegar, orange juice, Thai chilies, and dried strawberries; toss to combine. Add granola and give it another toss.
Serve over your favorite brat, a fish taco, pulled pork sandwich -- this slaw is RIDIC-ama-ously versatile. Enjoy!
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