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 cabbage
4 cup(s), shredded, Napa, shredded*
1½ cup(s), peeled and shredded**
1 cup(s), sliced, shredded**
Fresh lime juice
Dark sesame oil
- 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.
*To shred the cabbage, slice it lengthwise through the root; place it cut-side down on a cutting board, slice off the root and discard it, and continue to thinly slice the cabbage, separating the strips as you go.**To shred the jicama and radishes, pass them through the large holes of a box grater. If making this recipe in advance, store it, covered, in the refrigerator for up to 2 days, omitting the salt; add it just before serving.