Summer Slaw

By ClaudiaJan

Ingredients

• Ingredients
• 4 cups shredded Napa cabbage
• 1 1/2 cups peeled shredded jicama
• 1 cup shredded radishes
• 2 Tbsp lime juice
• 2 Tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp ground cumin
• 1/2 tsp salt

Details

Servings 6

Preparation

Step 1

Instructions
Toss the cabbage, jicama and radishes in a salad bowl.
Add the lime juice, vinegar, sesame oil, cumin and salt. Toss well to serve. (Store, covered, in the refrigerator for up to 2 days, omit the salt; add it just before serving.)
Serving size: 1 cup.

About the Summer Slaw:

To shred the cabbage for this new take on the picnic classic, slice it lengthwise through the root; place it cut side down on a cutting board, slice off the root and discard it, and continue to slice up the cabbage in thin slices, separating the various strips as you go. To shred the jicama and radishes, pass them through the large holes of a box grater. Rather than a creamy dressing, this slaw uses a cumin-laced vinaigrette.