Light & lively, this unique and flavorful take on traditional coleslaw will bring your late summer picnic fare up a notch! Perfect for a backyard BBQ or picnic, Jicama Napa Jalapeño Slaw is as easy to make as it is delicious!
Jicama Napa Jalapeño Slaw
1/4 cup rice vinegar
1/2 cup low-fat mayonnaise
1 teaspoon sugar
2 teaspoons ground cumin
1/2 teaspoon celery seed
1/4 teaspoon garlic powder
1/4 teaspoon Nielsen-Massey Organic Pure Almond Extract
1/2 teaspoon salt
zest and juice of 1 lemon
In a small bowl, add vinegar, mayonnaise, sugar, cumin, celery seed, garlic powder, almond extract and salt. Whisk to combine. Add lemon zest and juice, whisk to combine. Cover and set aside in refrigerator.
2 green onions, thinly sliced
1 small jalapeno, seeded and finely chopped
1 large carrot, shredded
2 tablespoons chopped cilantro
2 cups shredded jicama
3 1/2 cups chopped Napa cabbage
1/3 cup sliced almonds
1 (15 oz.) can chick peas, drained and rinsed
In a large bowl, add onion, jalapeno, carrot and cilantro; set aside. Peel jicama, place a box grater on layered paper toweling; grate jicama. Roll grated jicama in toweling and squeeze until liquid has been removed; add jicama to bowl. Add cabbage, almonds and chick peas. Dress slaw just before serving.
*Recipe and image courtesy of Nielsen-Massey.*