Serves 4
15 min
Jicama and Turnip Slaw
Recipe GLPR8206391f97d52c
A crisp and refreshing vegetable slaw combining shredded jicama and turnip with fresh cabbage, herbs, and a tangy vinaigrette. This light side dish features a zesty balance of apple cider vinegar, lemon juice, and mustard, making it perfect alongside grilled proteins or as a topping for sandwiches and burgers.
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Ingredients
1 medium jicama root, peeled and shredded (3 cups)
1 small turnip, peeled and shredded (2 cups)
½ small head green cabbage, thinly sliced (3 cups)
½ red onion, thinly sliced
2 ribs celery, finely chopped
½ cup fresh parsley, chopped
2 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
¼ cup grapeseed or olive oil
1½ tablespoons stone ground mustard
1 teaspoon pure maple syrup
¼ teaspoon salt, or to taste
Directions
Rinse the jicama and turnip under cold water. Using a vegetable peeler, remove the thick, papery skin from both roots. Using a box grater or food processor, shred the jicama and turnip into thin, uniform pieces until you have approximately 3 cups of jicama and 2 cups of turnip.
In a large bowl, combine the shredded jicama, shredded turnip, thinly sliced cabbage, sliced red onion, chopped celery, and fresh parsley. Toss gently to mix the vegetables together.
In a small bowl, whisk together the fresh lemon juice, apple cider vinegar, grapeseed or olive oil, stone ground mustard, maple syrup, and salt until the dressing is smooth and well-emulsified.
Pour the prepared dressing over the vegetable mixture in the large bowl. Toss thoroughly so that all vegetables are evenly coated with the dressing. Adjust salt and seasonings to your taste.
Serve the slaw immediately as a fresh side dish alongside your favorite main course, or use it as a topping for sandwiches, wraps, and burgers.
