White Balsamic-Jicama Slaw

White Balsamic-Jicama Slaw

Info

Rating
Calories
312.0
Protein
3.0
Sodium
250.0
Fat
20.0

Description

Summer at the beach is unthinkable without coleslaw, but sometimes I hanker for something a bit out of the ordinary. I combined napa cabbage, a more delicate cousin to regular cabbage, with crunchy jicama, dressed it with white balsamic vinegar and mayo, and sprinkled on fennel seed to create what has become my new summer fave. This sturdy salad travels with ease, whether you're taking it to the beach or to a summer party with friends. Another plus: you can make it up to 24 hours in advance.

Ingredients

1 medium head napa cabbage (about 2 1/2 pounds)
3 medium carrots, grated on the large holes
1 large jicama (about 1 1/2 pounds), peeled and cut into large matchsticks
1 bunch chopped green onions, white part only
2 Granny Smith apples, peeled, cored, and cut into large matchsticks
3/4 cup dried currants or dried cranberries
3 cloves garlic, minced (about 1 tablespoon)
2 tablespoons freshly squeezed lime juice (about 1 medium lime)
3 tablespoons honey
1/4 cup canola oil
1/4 cup Dijon mustard
1/2 cup white balsamic vinegar
1 cup mayonnaise
1 tablespoon fennel seeds

Directions

  1. Trim off the cabbage's root end, thinly slice crosswise, then chop into pieces that can be easily picked up with a fork. Combine the cabbage, carrots, jicama, green onions, apples, and dried currants in a large bowl.
  2. Vigorously whisk together the garlic, lime juice, honey, oil, mustard, balsamic vinegar, and mayonnaise in a medium bowl until the dressing is thoroughly combined. 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.
  3. 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.
  4. 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.

Tags

    Side Fourth of July Picnic Quick & Easy Backyard BBQ Mayonnaise Dried Fruit Apple Carrot Summer Cabbage Green Onion/Scallion Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
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