White Balsamic-Jicama Slaw

Name: White Balsamic-Jicama Slaw
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 59 milliliters canola oil; 3 mediums carrots, grated on the large holes; 59 milliliters Dijon mustard; 177 milliliters dried currants or dried cranberries; 1 Tbsp fennel seeds; 1 Tbsp cloves garlic, minced (about; 2 Granny Smith apples, peeled, cored, and cut into large matchsticks; 1 bunch chopped green onions, white part only; 3 Tbsps honey; 680 grams large jicama (about , peeled and cut into large matchsticks; 2 Tbsps freshly squeezed lime juice (about 1 medium lime); 237 milliliters mayonnaise; 1 kilograms medium head napa cabbage (about; 118 milliliters white balsamic vinegar

White Balsamic-Jicama Slaw might be just the side dish you are searching for. Watching your figure? This gluten free, dairy free, and vegetarian recipe has 281 calories, 3g of protein, and 19g of fat per serving. This recipe serves 12. This recipe covers 11% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of lime juice, green onions, jicama, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Trim off the cabbage’s root end, thinly slice crosswise, then chop into pieces that can be easily picked up with a fork.

Ingredients you will need

Cabbage

Combine the cabbage, carrots, jicama, green onions, apples, and dried currants in a large bowl.

Ingredients you will need

Dried Currants

Green Onions

Cabbage

Carrot

Apple

Jicama

Equipment you will use

Bowl

Vigorously whisk together the garlic, lime juice, honey, oil, mustard, balsamic vinegar, and mayonnaise in a medium bowl until the dressing is thoroughly combined.

Ingredients you will need

Balsamic Vinegar

Lime Juice

Mayonnaise

Mustard

Garlic

Honey

Cooking Oil

Equipment you will use

Whisk

Bowl

Whisk in the fennel seeds and pour the dressing over the cabbage mixture. Stir until the dressing evenly covers the slaw. The slaw will be a little soupy, which is just the way I like it. Cover and refrigerate for at least 1 hour or until ready to serve.

Ingredients you will need

Fennel Seeds

Cabbage

Equipment you will use

Whisk

Tip

Instead of by hand, you can mix the dressing in a food processor fitted with the metal blade, which will save you the hassle of chopping up garlic (you add it whole). You cannot, however, escape the slight hassle of peeling off the papery skin and slicing off the tips of each clove.

Ingredients you will need

Garlic

Clove

Equipment you will use

Food Processor

Variation

For those who plan to wear their summer shorts short, you can lighten the dressing: for the 1 cup mayonnaise, substitute 1/4 cup reduced-fat mayonnaise plus 3/4 cup nonfat or low-fat yogurt.

Ingredients you will need

Mayonnaise

Low Fat Yogurt