Savoy Jicama Slaw with Citrus-Cumin Dressing Recipe

Name: Savoy Jicama Slaw with Citrus-Cumin Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups savoy cabbage, finely shredded (1/2 of a small head, about 1 pound); 1 cup radicchio, finely shredded (about 1 small head); 2 cups jicama, cut into 1/8 by 1-inch long matchsticks (about 6 ounces); 1 cup shredded carrots; 1 medium red bell pepper, cut into 1/8 by 1-inch long matchsticks; 1 cup green onions, white and bright green parts, thinly sliced (about 6); 3/4 cup fresh cilantro leaves, chopped (1 small bunch, woody stems removed); 1 cup chopped fresh pineapple or 1 (8-ounce) can crushed pineapple with juice; 1/3 cup mayonnaise; 1 teaspoon ground cumin; Salt and freshly cracked black pepper; 2 tablespoons agave nectar; 1/4 cup fresh grapefruit juice; 1/4 cup orange juice; 3 tablespoons white balsamic

Servings: persons

8 cups savoy cabbage, finely shredded (1/2 of a small head, about 1 pound)
1 cup radicchio, finely shredded (about 1 small head)
2 cups jicama, cut into 1/8 by 1-inch long matchsticks (about 6 ounces)
1 cup shredded carrots
1 medium red bell pepper, cut into 1/8 by 1-inch long matchsticks
1 cup green onions, white and bright green parts, thinly sliced (about 6)
3/4 cup fresh cilantro leaves, chopped (1 small bunch, woody stems removed)
1 cup chopped fresh pineapple or 1 (8-ounce) can crushed pineapple with juice
1/3 cup mayonnaise
1 teaspoon ground cumin
Salt and freshly cracked black pepper
2 tablespoons agave nectar
1/4 cup fresh grapefruit juice
1/4 cup orange juice
3 tablespoons white balsamic

1
For the slaw: In a large bowl, lightly toss the shredded cabbage, removing any thick pieces.
2
Repeat with the radicchio, then add to the cabbage.
3
Add the jicama, carrots, red bell peppers, green onions, cilantro and pineapple, tossing after each addition.
4
For the cumin dressing: Combine the mayonnaise, cumin, 1/2 teaspoon salt, 1/2 teaspoon pepper and agave in a measuring cup.
5
Whisk in the grapefruit juice, orange juice and vinegar and blend well.
6
Pour the vinaigrette over the slaw mix and blend well.
7
Refrigerate for 20 minutes.
8
Stir and serve.

252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 cups savoy cabbage, finely shredded (1/2 of a small head, about 1 pound), 1 cup radicchio, finely shredded (about 1 small head), 2 cups jicama, cut into 1/8 by 1-inch long matchsticks (about 6 ounces), 1 cup shredded carrots, and more.

Yes, Savoy Jicama Slaw with Citrus-Cumin Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Savoy Jicama Slaw with Citrus-Cumin Dressing

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