Jicama, Fennel and Green Apple Slaw
This crunchy citrus-y slaw is so bright and refreshing. It would make a perfect side dish at a picnic.
Servings: 6
Ingredients
- 1 jicama peeled and cut into thin strips
- 1 fennel bulb cut from the stalk and cut into thin strips
- 1 green apple cut into thin strips with skin on
- 1 red pepper cut into thin strips
- 1 ½ cups shredded red cabbage
- 1 bunch fennel fronds
- 3 tablespoons chopped cilantro
- ¼ red onion cut into thin slices
For the dressing
- 1 whole lemon squeezed
- ½ of an orange squeezed
- 1 teaspoon fresh minced garlic
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- ¼-½ cup olive oil
Instructions
- Slice up all the vegetables and chop up the cilantro and toss together in a large bowl.
- Make the dressing: Squeeze the lemon and orange in a separate bowl. Add the chopped garlic, salt, pepper and red crushed pepper flakes. Let stand for 1 minute. Add the honey and dijon. Whisk all the ingredients together while streaming in ¼ cup of olive oil. Dip a piece of jicama in the dressing and taste. If it's too tart, add the rest of the olive oil and whisk.
- Pour the citrus dressing over the slaw and toss together. The slaw tastes even better as it sits in the dressing.