Red Cabbage, Green Apple, and Jicama Slaw

Red Cabbage, Green Apple, and Jicama Slaw



Serves 8

3 medium limes, halved (1/4 cup)

2 Tbs. honey

1/4 cup canola mayonnaise

1/2 small head red cabbage (1 lb.)

1 medium jicama root (2 lb.), peeled and thinly julienned

3 green apples, peeled and thinly julienned

1 large bunch green onions, chopped (white and some green parts)

1/2 cup packed chopped fresh cilantro leaves, plus extra leaves for garnish

Grate zest from 1 lime, and set aside. Squeeze lime juice into medium bowl. Rapidly whisk in honey until well blended. Slowly whisk in mayonnaise. Set aside.

Cut cabbage in half lengthwise. Remove and discard core. Cut cabbage crosswise into very thin slices using mandoline or sharp knife.

Combine cabbage, jicama, apples, green onions, and cilantro. Toss to mix. Add dressing, and stir gently until vegetables and apples are lightly coated. Season to taste with sea salt and white pepper. Let stand at room temperature 30 minutes to allow flavors to blend.

Sprinkle slaw with lime zest and cilantro. Serve chilled or at room temperature.

PER SERVING: 154 CAL; 1 G PROT; 6 G TOTAL FAT (1 G SAT FAT); 26 G CARB; 3 MG CHOL; 64 MG SOD; 8 G FIBER; 14 G SUGARS

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