Recipe by Chef John
"This crispy, crunchy, and extremely refreshing coleslaw recipe features an under-utilized vegetable found in almost every large American grocery store's produce section. I'm talking about jicama."
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1/2 small head
green cabbage, cored and thinly sliced
jicama, sliced into matchsticks
sweet apple (such as Fuji), sliced into matchsticks
hot sauce to taste
salt and freshly ground black pepper to taste
chopped fresh cilantro
toasted corn bits (such as CornNuts ®), crushed
This is delicious! Very refreshing, loved the crisp element from the apple and jicama! This is a keeper at our house.
This was good but not fantastic. I didn't think the dressing had enough kick to it. Most people who ate it Easter dinner thought it was bland. May try it again and tweek the dressing somehow.
Great! - A Killer recipe! The Corn Nuts are not optional! Fresh, delicious and oh so good! I served this with Coconut crusted chicken and grilled pineapple and peppers. A perfect meal.
My whole family really enjoyed this salad. It was a nice change of pace to traditional coleslaw. My only variation was the CornNuts. I couldn't locate them. (My husband suggested I grab a handful from a bar!) I used sesame sticks instead. I just broke them up a bit and sprinkled them over the top before serving. Delish!!
A perfect addition to any BBQ.i will make this again!
Amazing twist on slaw! I did add some pineapple chunks and some bleu cheese crumbles wow!
I will make this again and again. I have never had a coleslaw I actually liked before this!
This is great! I didn't add corn nuts and used lemon juice instead of pineapple juice. I think day 2 is best for eating it as the flavors can marinate with themselves.
* Percent Daily Values are based on a 2,000 calorie diet.
Apple Jicama Coleslaw
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 202
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