Jicama Slaw With Creamy Dressing

Don’t tell people what’s in this Jicama Slaw With Creamy Dressing and you’ll inevitably be asked, “What is this I’m eating?”

Jicama is a crunchy root vegetable that tastes like a combination of celery and tart apple. It is high in vitamin C and fiber and works perfectly in this slaw with its creamy and tart dressing.

Preparing the Ingredients

The jicama is cut into thin julienne strips. Use a Hardy Slicer to peel it, cut it in half and then lay the halves on the cutting board to thinly slice. Stack two or three slices at a time and cut into matchstick-size strips.

For step-by-step instructions on how to julienne jicama, take a look at Cutco’s step-by-step video tutorial.

To balance the sweetness of the jicama, finely shred some napa cabbage, using a 7-3/4″ Petite Slicer or a 7-5/8″ Petite Chef.

For the rest of the prep work, the 7-5/8″ Petite Chef can also be used to julienne the cucumber, thinly slice the onion and chop the parsley.

Putting It Together

The dressing is easy to make. Mayonnaise, fresh lemon juice, apple cider vinegar, celery seed, and salt and pepper are just whisked together before being poured over the top of the vegetables.

The creamy, tart dressing complements the slightly sweet and crisp vegetables for a salad you won’t soon forget.

Feel free to add or change ingredients. Grated carrot, celery, red cabbage, red bell pepper, apple or even avocado can be added.

If you make the salad ahead of time, don’t worry if some liquid accumulates in your bowl. Just pour it off before serving and enjoy!