I knew I had a jicama in the refrigerator so I went out and bought a smallish head of cabbage. Also, I had carrots (who doesn't) so I thought I had all the ingredients for this recipe. Unfortunately, when I dug out the jicama, it was moldy so I had to run down the street to hated Walmart to buy another one. Just some backstory, no reflection on the recipe. So anyway. I had to use a combination of ff yogurt and lite mayo. I've been put on a serious diet by my doctor. I added a little lime juice, and since I had the lime out anyway, I grated some zest and put it in the slaw as well. I let the slaw rest for the prescribed 4 hours and then tasted it. It was a little dry. I added a bit more rice vinegar, but it still seemed like it was missing something. So I dug out and added some mysterious Chinese seasoning called "Salt Spice" that I picked up at the International Market. (the ingredients say "salt, spice" too). That seemed to do the trick and we enjoyed this dish very much. Thanks for the post, Celeste.
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I knew I had a jicama in the refrigerator so I went out and bought a smallish head of cabbage....