Cole slaw recipe with radicchio, cabbage and jicama is a colorful salad that is also fabulous to use as a stuffing in Spring Rolls. The radicchio adds a beautiful color to the cabbage. The jicama has a sweet and starchy flavor similar to an apple and adds an extra zest to the cole slaw. I sometimes also add shrimp to this Cole Slaw recipe mixture.
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- 2 cup red or green cabbage, shredded or very thinly sliced
- 1 cup Radicchio or red cabbage, shredded or very thinly sliced
- 1 cup julienne jicama*
- 1/2 yellow bell pepper, cored, seeded, and cut into match-stick size pieces
- 1/2 sweet onion, peeled and cut into match-stick size pieces
- 1 large carrots, coarsely grated
- 1/4 cup basil leaves, freshly chopped
- 1/4 cup mint leaves, freshly chopped
- Coarse salt and freshly-ground black pepper
- 3 tablespoons mayonnaise
- 1 tablespoon rice wine vinegar
- 2 teaspoons sesame oil
The cabbage can be shredded the day before serving, but the jicama needs to be cut right before tossing. The dressing can be made up to 3 days ahead. Cover cabbage and dressing separately and refrigerate until ready to use.
In a large bowl, combine cabbage, radicchio, jicama, bell pepper, onion, and carrot. Add basil and mint. Sprinkle with coarse salt and pepper.
In a small bowl, combine mayonnaise, rice vinegar, and sesame oil; pour over the salad mixture and toss to coat. Cover and refrigerate approximately 1 hour before serving for flavors to blend.
To serve, toss salad again
Makes 8 servings.
Per Serving - 3.5 fat grams, 35 calories, 1.2 WW points
* Jicama is sometimes called Mexican potato. It looks something like a cross between a potato and a turnip, with a thin brown skin, a round, turnip-like form and tail, and smooth white flesh. Jicama can be found in the produce section of most specialty markets and supermarkets.
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