Ingredients
Method
- Slice ¼ small head green cabbage into thin strips and place in a large mixing bowl. Peel and thinly slice 1 large carrot and ½ medium jicama and add to the cabbage, mixing all vegetables to combine.
- Combine ¼ cup mayonnaise, 1 tablespoon apple cider vinegar and 1 teaspoon Dijon mustard in a separate bowl and whisk to combine. Add sea salt and freshly ground black pepper to taste, and mix again.
- Slowly pour all of the dressing over the vegetables and mix to incorporate.
- Squeeze 1 wedge lime over the salad along with a little more salt to taste.
- Serve immediately or chill in the fridge first if desired. Enjoy!
Nutrition
Notes
No-mayo jicama slaw: Use red cabbage instead of green, chop a couple sprigs of fresh cilantro, and combine 1 tablespoon of fresh lime juice, 1 teaspoon of olive oil and ½ teaspoon of honey or maple syrup for the dressing. Season with salt and pepper to taste.
Storage: Store in an airtight container for up to four days in the fridge.
Meal prep: Prepare the slaw up to four days in advance, but wait until serving to add the fresh lime juice and extra sea salt.
