Flavorful take on an old bbq standby. Other seasonings can be added as well, depending on preference. I find that chili powder adds a nice kick. Serve right after tossing if you prefer a nice crunchy slaw or let marinade in the fridge for an hour before dishing up. Great with grilled veggies, Mexican style corn on the cob, and smoked chicken breast.
Original recipe makes 8 cups
Ingredients
2 cups shredded napa cabbage
1 (1 pound) jicama, peeled and shredded
2 cups shredded daikon radish
2 Granny Smith apples – peeled, cored and shredded
2 large carrots, shredded
1 firm pear, shredded
1/4 cup finely chopped cilantro
2 tablespoons olive oil
3 tablespoons orange juice
1 tablespoon lime juice
sea salt and pepper to taste
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PREP
30 mins
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READY IN
30 mins
Directions
- Place the cabbage, jicama, radish, apple, carrot, pear, and cilantro into a mixing bowl. Sprinkle with olive oil, orange juice, lime juice, salt, and pepper. Toss until evenly blended and serve.
Nutrition
Calories: 98 kcal
Carbohydrates: 16.8 g
Cholesterol: 0 mg
Fat: 3.6 g
Fiber: 5.3 g
Protein: 1.2 g
Sodium: 64 mg
