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Jeweled Cabbage Slaw

JÍCAMA IS A ROOT VEGETABLE that is used throughout Latin America. It looks like a large radish and has a clean, neutral flavor that adds a crisp texture to any dish. This refreshing salad, with its Asian vinaigrette, will be a welcome addition to a summer picnic or barbecue. I leave out the salt and pepper because the soy sauce provides the seasoning.

Recipe information

  • Yield

    serves 4 to 6

Ingredients

3 tablespoons soy sauce
3 tablespoons rice vinegar
3 tablespoons neutral-flavored cooking oil, such as canola or soybean
1/2 teaspoon sesame oil
1 tablespoon plus 2 teaspoons sugar
1/4 teaspoon red pepper flakes
1/2 head green cabbage, cored and thinly sliced (8 cups)
1 small carrot, thinly sliced
1/2 red bell pepper, sliced
1/2 medium jícama, thinly sliced
3 green onions (white and green parts), thinly sliced
Toasted slivered almonds, for garnish

Preparation

  1. Step 1

    To make the dressing, in a large bowl, whisk together the soy sauce, vinegar, cooking oil, sesame oil, sugar, and red pepper flakes.

    Step 2

    Add the cabbage, carrot, bell pepper, jícama, and green onions, and toss the vegetables with the dressing. Garnish with the toasted almonds and serve immediately.

  2. Make Ahead

    Step 3

    Refrigerate the dressing and the vegetables separately for up to 1 day; toss together just before serving.

Pure Flavor
TagsSlawSaladGreen CabbageCabbageLeafy GreensVegetableJicamaRoot VegetableCarrotBell PepperSideLunchDinnerDairy FreeVegetarianVeganQuickEasyMake AheadNo-CookMemorial DaySummerCookbooks
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