That's why I whipped up this slaw for my guests this past Friday evening:
Cabbage and Jicama Slaw with Smoky Avocado and Cumin Dressing
This delicious recipe was posted by Gena on Choosing Raw and it couldn't have appeared at a more perfect moment. I was actually going to her blog to do a search for "slaw" to go alongside the sweet potato enchiladas that I was making and there is was, that day, just posted. A Mexican slaw. If you'd like the recipe, you can catch it here, but be warned, there will be a lot of leftover dressing. You can easily half the dressing component and have enough for the slaw, or make all of the dressing and use it on green salads later in the week.
I also ended up with extra jicama and cabbage, which was the basis of a second slaw I decided to test. This one was inspired by a recipe I had cut out of Clean Eating Magazine many years ago. I have to say, it would be the perfect compliment to some heavier Vegan fare. A little bit sweet a little bit hot . . . a lot refreshing.
Cabbage, Jicama and Cucumber Slaw
serves 6 as a side dish
For the dressing, whisk together:
Zest of 1 lime
juice of 2 limes (1/4 cup plus 1 tbsp)
1 tbsp maple syrup
1/8 tsp Cayenne pepper
1/8 tsp sea salt
1/8 tsp ground pepper
For the salad:
2 1/2 cups shredded cabbage
1 1/2 cups grated seedless cucumber
2 cups julienned jicama
1 cup thinly sliced red onion
1/4 cup fresh cilantro, minced
Toss all salad ingredients together in a large bowl. Pour dressing over vegetables and toss to coat. Let marinate for 30 minutes before serving.
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