Napa Cabbage and Jicama Slaw’s sweet and crunchy combination makes it a terrific side dish for any hearty, autumn meal. Napa cabbage is a lovely addition to the fall vegetable garden and to your fall menus. It looks like a paler version of romaine lettuce with crinkly leaves wrapped tightly together. Its flavor is lighter and sweeter than regular cabbage, which is the reason I enjoy it so much in this recipe paired with the sweet and creamy Apple Cider Dressing. Jicama is a root vegetable that leans toward the sweet side of flavor. Its crunchy texture adds another dimension to this slaw.
- 1 medium - Napa cabbage (about 2 lbs), cored and shredded
- 1/2 medium - jicama, peeled and sliced into match sticks
- 1 medium - apple, cored and diced
- 1/4 cup - walnuts, chopped (optional)
- 1/2 recipe - Apple Cider Dressing (see link below for recipe)
- Follow the instructions for making the Apple Cider Dressing.
- Combine the cabbage, jicama, and Apple Cider Dressing together. Toss well to coat.
- Top with the chopped apple and walnuts. Serve.
Jicama is a tough, fibrous vegetable that can be a bit hard to slice. I've found that my mandolin, or my food processor with the shredding disc, does a nice job.
Nutrition (per serving): 301 calories, 48% calories from carbohydrates, 10% calories from protein, 42% calories from fat, 11.7g fiber.