This slaw is so light and refreshing, you’ll want to make a big batch and take with you to a potluck or have it for lunch and/or dinner. The sweet corn dressing gives it a hint of creaminess and another flavor dimension. Enjoy!
Prep Time: 25 minutes Cook Time: 0 Chill Time: 30 minutes
2 cups red cabbage, shredded
1 cup jicama, shredded
1 cup carrots, shredded
1 medium apple, shredded (I used a Fuji apple, but a Granny Smith would work nicely too)
1–2 Tbsp. of fresh lemon juice (optional)
1 cup sweet yellow corn, fresh or frozen, thawed
2 Tbsp. white balsamic vinegar
1 Tbsp. fresh lemon juice
- Add corn, vinegar and lemon juice to a high-speed blender. Blend on high until dressing is creamy and smooth
- In a medium bowl, combine red cabbage, jicama, carrots and apple. Stir to combine.
- Add dressing and mix gently to combine.
- Taste and add extra lemon juice, if desired.
- Chill in the refrigerator for 30+ minutes to let flavors develop. Enjoy!
I use a box grater to shred my vegetables. I like a little coarser texture. You could try it in your food processor, but make sure the vegetables don’t get too small; otherwise it will get too mushy.
This slaw is very light and fresh. It is best eaten the same day.
The dressing was inspired by a recipe from one of my favorite cookbooks: The Prevent and Reverse Heart Disease Cook Book by Ann Crile Esselstyn and Jane Esselstyn.