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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Savoy Jicama Slaw with Citrus-Cumin Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions