Mexican-Style Slaw with Jícama, Cilantro & Lime

Mexican-Style Slaw with Jícama, Cilantro & Lime
Photo by Scott Phillips

Ingredients

  • Kosher salt
  • 1 small or ½ medium red or green cabbage (or use a mix of both, about 1-½ lb.), bruised outer leaves removed, cored, and cut into six wedges
  • ¼ cup chopped fresh cilantro
  • 1 medium jícama (about 1 lb.), peeled and quartered
  • 4 scallions (white and green parts), thinly sliced on the diagonal (about ½ cup)
  • ¼ cup fresh lime juice; more to taste
  • 1 jalapeño, seeded (if you like) and minced
  • + 1 more ingredients
    • ¼ cup plus 2 Tbs. mayonnaise

Thinly slice the cabbage in a food processor using the 4mm slicing disk or by hand; you should have about 6 packed cups. Put the cabbage in a colander and toss it with 1 Tbs. kosher salt. Lay a plate that fits inside the colander on top of the cabbage and set a heavy can or jar on top of the plat...

View full recipe at Fine Cooking

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