Coleslaw is one of those summer dishes that is always invited to the barbecue. Usually made out of cabbage and mayonaise it is just as unfriendly to the waistline as the ribs and pulled pork are. Plus, who likes cabbage anyways? This recipe reduces the cabbage to the supporting cast in favor of letting the crunchy jicama and sweet apples star. Tossed in a healthy yogurt and jalepeno dressing, it's a little bit more interesting than your traditional slaw, and you'll still look great in your bikini. —stirfrei
For the Salad
jicama, peeled and fine julienned
Granny Smith apple, fine julienned
green cabbage head, shredded
For the Dressing
jalepeno, seeded and minced
limes, zest and juice
sherry wine vinegar
salt and pepper, to taste
In This Recipe
Mix prepped jicama, apples, cilantro, and cabbage together.
Whisk all dressing ingredients together. Toss with jicama apple mixture. Serve immediately. This recipe is best eaten the day of.