This crisp, sweet slaw is the perfect partner for summer burgers, barbecue, tacos or just as a side dish. It’ll stay crisp for up to 5 days, too, so you can make it ahead!
- Prep Time: 3h
- Total Time: 18m
- Serves: 6
- Category: Dinner
Ingredients
- 2 medium granny smith apples
- 1 lb jicama (usually 1/2 to 2/3 of one jicama root)
- 10 oz angel hair shredded cabbage (1 small bag)
- 3 tbsp. mayonnaise
- 6 oz Elements Pineapple Turmeric Shrub
- 2 tsp. salt
Instructions
- Peel the jicama root. Quality makes a big difference with the jicama, so get one from a store with high-quality produce.
- Cut the jicama and apples (unpeeled) into very thin matchsticks. Toss these into a large bowl or gallon storage bag.
- Add in the remaining ingredients and toss to combine.
- Serve cold
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