Apple Jicama Coleslaw Recipe / Jicama Salad Recipe
Crunchy apple, cabbage and jicama coleslaw tossed with a mayonnaise-and-lemon dressing. Fresh cilantro and chopped almonds add flavour and texture to this no-cook salad.Dietary note: Uses mayonnaise, which normally contains eggs. Check the product label; this recipe is not labelled vegan as written.
Ingredients
- 1/2 cup Mayonnaise
- Lemon Juice (1/2 Lemon)
- Salt and Pepper to taste
- 1 Apple
- 1/4 Small Cabbage
- 1/4 Jicama Large
- 1/4 cup Cilantro
- 1/3 cup Almond
Instructions
- Mix the mayonnaise, lemon juice, salt and pepper in a large bowl.
- Core the apple and cut it into strips about 1/4 inch wide. Shred the cabbage into similar thin strips.
- Peel the jicama and cut into strips about 1/4 inch wide.
- Add the apple, cabbage and jicama to the dressing and toss until coated.
- Chop the cilantro and almonds, add them to the slaw and mix. Transfer to a serving plate.