Creamy vegetable slaw

Total Time
9 min
9 min
0 min
Coleslaw just got all dressed up! Savoy cabbage, radicchio, and jicama, stand in for the usual green cabbage and carrot. We lighten up the traditional mayonnaise-laden dressing with yogurt and give it plenty of zing by adding cider vinegar and grated lemon (or lime) zest. Jicama, a knobby root vegetable frequently used in Mexican dishes, is sweet and crunchy; its texture is similar to that of water chestnuts. Look for jicama in most supermarkets and Hispanic groceries. Steer clear of large jicamas—they tend to be dry and tough. Serve this a side dish to accompany grilled chicken, pork or beef. Or, try it as a filling for tacos or pulled pork sandwiches.


Cooked green cabbage

4 cup(s), shredded, or Savoy, shredded

Uncooked radicchio

2 cup(s), or red cabbage, shredded

Uncooked jicama

2 cup(s), matchstick-thin strips

Yellow pepper(s)

1 medium, seeded and thinly sliced

Uncooked celery

2 rib(s), medium, thinly sliced

Plain fat free yogurt

¼ cup(s)

Fat free mayonnaise

¼ cup(s)

Apple cider vinegar

2 Tbsp

Lemon zest

1 tsp, or lime, grated

Table salt

½ tsp

Black pepper

½ tsp, freshly ground


  1. Combine the cabbage, radicchio, jicama, bell pepper, and celery in a large bowl.
  2. Combine the yogurt, mayonnaise, vinegar, lemon zest, salt, and pepper in a small bowl. Pour the yogurt mixture over the vegetables and toss to coat. Refrigerate, covered, until the flavors are blended, at least 1 hour. Yields generous 1 cup per serving.