Red Cabbage & Jicama Slaw with Sweet Corn Dressing

Red Cabbage and Jicama Slaw/

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!

Serves 3-4

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.



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