White Balsamic-Jicama Slaw
White Balsamic-Jicama Slaw is a flavorful French French Receipes dish prepared with quality ingredients. Trim off the cabbage's root end, thinly slice crosswise, then chop into pieces that can be easily picked up with a fork.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionTrim 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.
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.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.