Jicama Napa Jalapeño Slaw Recipe

Every time we host a backyard barbecue or family get-together, some type of coleslaw is always served. My sister makes one particular recipe that has been in our family for over 40 years. My daughter makes a different type of slaw that is a big hit with family members too.

Today’s guest post recipe is courtesy of Nielsen-Massey. My daughter and I own a lot of their vanillas and flavored extracts and use them all of them time. In our opinion, they’re the best! The recipe will yield approximately 6 servings.

Jicama Napa Jalapeño Slaw Recipe

Dressing:

1/4 cup rice vinegar
1/2 cup low-fat mayonnaise
1 teaspoon sugar
2 teaspoons ground cumin
1/2 teaspoon celery seed
1/4 teaspoon garlic powder
1/4 teaspoon Nielsen-Massey Organic Pure Almond Extract
1/2 teaspoon salt
zest and juice of 1 lemon

In a small bowl, add vinegar, mayonnaise, sugar, cumin, celery seed, garlic powder, almond extract and salt. Whisk to combine. Add lemon zest and juice, whisk to combine. Cover and set aside in refrigerator.

Slaw:

2 green onions, thinly sliced
1 small jalapeno, seeded and finely chopped
1 large carrot, shredded
2 tablespoons chopped cilantro
2 cups shredded jicama
3 1/2 cups chopped Napa cabbage
1/3 cup sliced almonds
1 (15 oz.) can chick peas, drained and rinsed

In a large bowl, add onion, jalapeno, carrot and cilantro; set aside. Peel jicama, place a box grater on layered paper toweling; grate jicama. Roll grated jicama in toweling and squeeze until liquid has been removed; add jicama to bowl. Add cabbage, almonds and chick peas. Dress slaw just before serving.

Disclosure: This is a guest post recipe. We’re not responsible for errors.