- Total Time
Rather than a creamy dressing, this slaw uses a cumin-laced vinaigrette. It's a fresh, flavorful side dish just in time for grilling season.
cooked green cabbage4 cup(s), shredded, Napa, shredded*
uncooked jicama1 ½ cup(s), peeled and shredded**
fresh radish(es)1 cup(s), sliced, shredded**
fresh lime juice2 Tbsp
rice vinegar2 Tbsp
dark sesame oil1 tsp
ground cumin½ tsp
table salt½ tsp
- Toss the cabbage, jicama and radishes in a salad bowl.
- Add the lime juice, vinegar, sesame oil, cumin and salt. Toss well to serve. Yields about 1 cup per serving.