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Prep 15 mins
Cook 0 mins
My Mom is borderline diabetic but it doesn't mean she has to give up delicious foods. This is from Diabetic Living magazine. Substitute parsnips for the jicama if you cannot find the latter.
- 3 cups green cabbage
- 3 cups red cabbage
- 1 1⁄2 cups jicama, peeled and cut into bite sized strips
- 1⁄2 cup carrot, cut into small matchsticks
- 3 medium nectarines (peeled, pitted or cored, chopped) or 3 medium peaches (peeled, pitted or cored, chopped) or 3 medium apples (peeled, pitted or cored, chopped)
- 1⁄2 cup green onion, sliced
- 1⁄3 cup fresh cilantro, chopped
- 1⁄4 cup apple juice or 1⁄4 cup apple cider
- 1⁄4 cup apple cider vinegar
- 3 tablespoons salad oil (I used grapeseed)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon white pepper
- Prepare the vinaigrette in a non-reactive bowl by whisking all the ingredients together. Set aside.
- In a large salad bowl, combine both cabbage, jicama, carrot, fruit, green onion and fresh cilantro.
- Pour the cider vinaigrette over the salad and toss to combine.
- Cover salad and chill until ready to serve.
- Garnish with fresh cilantro leaves if desired.
- Each serving approximately 3/4 cup.
Jicama is one of my many favorite raw food snacks, whether dipped, diced, shredded, what have you, & this coleslaw is extremely satisfying! Except for the peaches (I used 2 of them) I cut the ingredients in half & still had plenty for 4 of us! Although the recipe didn't indicate it, anyone making this should know shred the green & the red cabbage (unless, of course, you don't know what coleslaw is!) & how great it can taste! Either of the other fruits would have gone well in this recipe, but we particularly enjoyed the peaches! [Tagged, made & reviewed in Healthy Choices ABC tag]