Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This is the freshest variation on slaw that I have seen in a long time. The ingredients are a bit out of the norm--jicama and cilantro to start with--but the crunch and flavor are to die for. There is enough of the familiar flavors to provide comfort--but your taste buds will love the change. I love all kinds of slaw, but this one tops my list! This recipe comes from Juan-Carlos Cruz (Calorie Commando/FoodTV). ("Cooking" time is chilling time).

Ingredients Nutrition


  1. Combine vinegar, mayonnaise, poppy seeds, celery salt, and hot sauce in a small bowl, whisking until well blended.
  2. In a medium bowl, toss together the cilantro, cabbage, shredded carrots, green onions, bell pepper and jicama.
  3. Pour dressing over and toss until coated with dressing. Season with salt and pepper, to taste.
  4. Cover and refrigerate for about an hour so slaw is thoroughly chilled and flavores blended.


Most Helpful

Not sure what went wrong. I was careful about the correct ingredient measurements, we liked the end result, but this was anything but creamy. The dressing was very thin and there wasn't a lot of it.

sugarpea August 01, 2006

This is an excellent salad! The flavor blend of the dressing is excellent - the cider vinegar gives a tangy taste, the mayo keeps it creamy and the hot sauce gives a bit of a bite. I used more red cabbage than green which made it very pretty visually. I ended up only using about half of the dressing for the salad, which is somewhat normal for me...I guess I just like a little less dressing than most. I admit that I didn't have any jicama so used a mixture of snow peas and sugar snap peas, which provided the crunch jicama would have. I will defititely be making this salad again!! Thanks so much for an excellent recipe Sharlene!

LUv 2 BaKE May 04, 2006

I've been searching for a good cole slaw recipe - something a little different and this more than fits the bill! Great taste and texture. Water chestnuts are the suggested substitute for jicama, and worked great. Thanks for a spectacular recipe.

GimmeFlavour June 06, 2005

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