Southwestern Slaw

This recipe uses one of Dale’s favorites, jicama. If you’ve never tried it, jicama is a Mexican root vegetable with the taste of a slightly sweet water chestnut. You can find jicama at any large supermarket. Buy one and peel it like a potato. When cut in strips, you can eat it raw like carrots and celery. Great for dieting.


This recipe comes from Ellie Krieger’s book, The Food You Crave, page 145.

1 medium jicama, peeled and sliced into thin strips (about 3 cups)

½ head red cabbage, cored and thinly sliced (about 5 cups)

1 small red onion, cut in half and thinly sliced into half-moons

½ cup chopped fresh cilantro leaves

¼ cup mayonnaise

½ cup lowfat buttermilk

1 tbsp fresh lime juice

Salt and freshly ground pepper to taste

In a large serving bowl, toss together the jicama, cabbage, onion and cilantro.

In a small bowl, whisk together the mayonnaise, buttermilk and lime juice and season with salt and pepper. Pour the dressing over the vegetables and toss to coat. This will keep in the refrigerator in an airtight container for about 3 days.

Serves 12.

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