Crispy Jicama and Seasonal Fruit Slaw with Cider Vinaigrette
This vibrant and refreshing slaw is a delightful treat that merges the crunchiness of jicama with the sweetness of seasonal fruits, making it perfect for warm weather outdoor gatherings. Inspired by my Mom's need for delicious, diabetic-friendly dishes, this recipe showcases the crispness of both green and red cabbage and features the delightful contrast of juicy peaches or apples. Tossed in a homemade cider vinaigrette that balances tartness and sweetness, this dish not only looks beautiful on the plate but also brings together flavors and textures that everyone can enjoy. It's a perfect side to complement grilled meats or can be enjoyed as a standalone dish for a light meal.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Green cabbage
3 cups (shredded)
Red cabbage
3 cups (shredded)
Jicama
1 1/2 cups (peeled and cut into bite-sized strips)
Carrot
1/2 cup (cut into small matchsticks)
Peaches or Apples
3 medium (peeled, pitted (or cored), and chopped)
Green onion
1/2 cup (sliced)
Fresh cilantro
1/3 cup (chopped)
Apple juice or Apple cider
1/4 cup (none)
Apple cider vinegar
1/4 cup (none)
Salad oil (grapeseed recommended)
3 tablespoons (none)
Salt
1/4 teaspoon (none)
White pepper
1/4 teaspoon (none)
Instructions
1
In a non-reactive bowl, prepare the cider vinaigrette by whisking together the apple juice (or apple cider), apple cider vinegar, salad oil, salt, and white pepper until well combined. Set the vinaigrette aside to let the flavors meld.
2
In a large mixing bowl, combine the chopped green cabbage, red cabbage, jicama, carrot, and your choice of fruit (peaches or apples). Add in the sliced green onion and chopped fresh cilantro.
3
Drizzle the prepared cider vinaigrette over the salad mixture. Toss everything together gently until all ingredients are evenly coated in the vinaigrette.
4
Cover the slaw with plastic wrap or a lid and refrigerate for at least 30 minutes before serving to allow the flavors to develop and the slaw to chill.
5
Before serving, give the slaw a final toss and garnish with additional fresh cilantro leaves if desired. Serve chilled and enjoy the fresh flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the flavor profile of this slaw?
This slaw balances the crunchiness of jicama and cabbage with the sweetness of seasonal fruit and a tart cider vinaigrette.
Is this recipe gluten-free?
Yes, all the ingredients listed in this recipe are naturally gluten-free.
Is this slaw suitable for diabetics?
Yes, this recipe was specifically designed to be a delicious, diabetic-friendly dish.
What fruits can be used in this recipe?
You can use three medium peaches or apples that have been peeled, pitted or cored, and chopped.
Can I use apple cider instead of apple juice?
Yes, the vinaigrette can be made with either apple juice or apple cider.
How should I prepare the jicama?
The jicama should be peeled and then cut into bite-sized strips for the best texture.
What type of oil is recommended for the vinaigrette?
Grapeseed oil is recommended for its neutral profile, but any salad oil will work.
How long should the slaw chill before serving?
It should be refrigerated for at least 30 minutes before serving to allow the flavors to develop.
Can I make this dish ahead of time?
Yes, preparing it at least 30 minutes in advance is recommended to let the slaw chill and the flavors meld.
What are some serving suggestions for this slaw?
It is perfect as a side for grilled meats or can be enjoyed as a light standalone meal.
Is this recipe vegan-friendly?
Yes, this recipe contains no animal products or by-products, making it suitable for a vegan diet.
What types of cabbage are required?
The recipe calls for three cups of shredded green cabbage and three cups of shredded red cabbage.
How are the carrots prepared?
The carrots should be cut into small matchsticks.
What exactly is jicama?
Jicama is a root vegetable known for its crisp, watery, and crunchy texture similar to a savory apple.
Why is white pepper used instead of black pepper?
White pepper adds a subtle spice and heat without leaving visible black flecks in the colorful salad.
Do I need to peel the fruit?
Yes, the recipe specifies that the peaches or apples should be peeled before being chopped.
How much green onion is used?
The recipe requires 1/2 cup of sliced green onions.
Can I substitute or omit the cilantro?
Yes, if you do not enjoy cilantro, you can omit it or replace it with fresh parsley.
Is apple cider vinegar necessary for the dressing?
Apple cider vinegar is used to provide the specific tartness required for the signature cider vinaigrette.
Is this a good dish for summer parties?
Yes, it is a vibrant and refreshing slaw that is ideal for warm weather outdoor gatherings.
Should this slaw be served chilled?
Yes, the recipe instructions recommend serving the dish chilled for the best flavor experience.
Can I use bottled apple juice for the dressing?
Yes, bottled apple juice or fresh apple cider are both acceptable ingredients for the vinaigrette.
Does this recipe contain any nuts?
No, this recipe is naturally nut-free.
How should the vinaigrette be mixed?
You should whisk the juice, vinegar, oil, salt, and pepper in a non-reactive bowl until well combined.
How much salt is included in the recipe?
The recipe uses 1/4 teaspoon of salt in the dressing.
Is this slaw particularly crunchy?
Yes, the combination of jicama, cabbage, and carrots provides a very satisfying crunch.
How much jicama do I need to buy?
The recipe calls for 1 1/2 cups of peeled jicama cut into bite-sized strips.
Is the dressing heavy or creamy?
No, it is a light vinaigrette that coats the ingredients without being heavy or dairy-based.
Can I use canola oil for the dressing?
Yes, any neutral salad oil like canola, vegetable, or grapeseed oil will work well.
How many ingredients are needed for this recipe?
There are 12 ingredients in total, including the produce and the vinaigrette components.