Cabbage and Jicama SlawChristopher Testani
Recipe information
Yield
Makes 8 servings
Ingredients
1 bunch cilantro (stems and leaves separated. You should have about 1/2 cup of each); coarsely chop leaves
1/2 cup sour cream
1 teaspoon finely grated lime zest
3 tablespoons fresh lime juice
1/2 cup mayonnaise
Salt
Freshly ground pepper
1 large head of green cabbage, very thinly sliced (about 5 cups)
1 julienned peeled small jicama (about 1 cup)
4 sliced scallions
Preparation
Step 1
Separate stems and leaves from 1 bunch cilantro (you should have about 1/2 cup of each); coarsely chop leaves. Purée cilantro stems, 1/2 cup sour cream, 1 teaspoon finely grated lime zest, and 3 tablespoons fresh lime juice in a blender.
Step 2
Transfer cilantro mixture to a large bowl and whisk in 1/2 cup mayonnaise; season with salt and pepper. Toss in 1/4 very thinly sliced large head of green cabbage (about 5 cups), 1 julienned peeled small jicama (about 1 cup), 4 sliced scallions, and chopped cilantro leaves.
Recipe notes
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