Rainbow crunch slaw
Time: 1:45 hours, including prep and chilling time
Servings: 4-6 as a side dish
1/2 medium head red cabbage, cored and shredded
1 teaspoon kosher salt
2 medium carrots, peeled and shredded
1 medium jicama, peeled and shredded
1 red bell pepper, cored, seeds removed, cut into thin julienne strips, halved lengthwise
1 bunch minced cilantro
1/2 cup fresh lime juice
1/4 cup sugar
1 jalapeno or serrano pepper, stemmed, seeds removed and reserved, minced
1 garlic clove, minced
1/4 teaspoon ground cumin
1/2 cup avocado oil, olive oil (not extra virgin) or other light oil
1. Prep Cabbage: In a large colander, mix cabbage and carrots with 1 teaspoon kosher salt and toss together to combine. Place colander over large bowl and let drain 1 hour.
2. Make Slaw Mix: Add dry cabbage mix to a large bowl. Add jicama, red bell pepper and cilantro to bowl. Toss to combine.
3. Make Dressing and Mix: In a medium bowl, whisk lime juice, sugar and 1/4 teaspoon kosher salt together until salt is dissolved. Add pepper, garlic, and cumin and whisk to combine. While whisking constantly, drizzle in avocado oil slowly and combine well. Pour dressing over cabbage and toss to combine.
4. Chill then Serve: Chill at least 30 minutes or up to 8 hours/overnight. Just before serving, adjust seasoning with salt and pepper to taste.
