This is one of our favorite summer salad recipes, and a nice departure from your typical coleslaw. Whether serving it in fish tacos or as a side salad with BBQ ribs or chicken, the flavors are really refreshing and the cayenne gives it just a hint of a kick.
It does make a large batch, but it’s always a party favorite,
it s a breeze to make, and got rave reviews at the Andromeda party. Plus,
unlike typical coleslaw, the jicama will hold its crunch and not get soggy, so you’ll
enjoy the leftovers as well.
Yield: Makes 8 cups
1 large jicama, peeled and cut into julienne strips
1 head green cabbage, cored and finely shredded
2 teaspoons sugar
2 teaspoons salt
1 - 2 limes (enough for 3 tablespoons juice)
1 tablespoon ground cumin
½ teaspoon ground cayenne pepper
1 cup mayonnaise
1 large bunch of fresh cilantro, coarsely chopped (about 1
Toss jicama, cabbage, sugar and salt in a large bowl. Let
stand, covered, 30 minutes.
Meanwhile, grate the rind from the lime, and squeeze juice
to measure 3 tablespoons. Stir together rind, lime juice, cumin, cayenne, and
mayonnaise in a small bowl. Add to the cabbage mixture and toss well. Toss in
cilantro, stirring to coat.
Refrigerate for a few hours (or even overnight) to let all
the flavors meld, and enjoy!