This slaw is one that Chef Tom created this tasty little “no mayo” Slaw that is not only mouthwateringly good, but it’s loaded with nutrition. Jicama is a “prebiotic” food and is great for healthy digestion. Cilantro is a natural chelator. Great as a main dish on a meatless Monday or a side dish any day.
Serves 8 if used as a side dish
4 if used as a main dish
Main Ingredients For Slaw
1 ¼ lbs.. cabbage, finely chopped
4 oz. organic red peppers (julienne)
¼ lbs. butternut quash (julienne)
2 oz. yellow peppers (julienne)
2 oz. green peppers (julienne)
½ jalapeno pepper diced small
2 oz. red onion (julienne)
½ chopped ciliantro (about 1/3 bunch)
8 0z. of Jicama (julienne)
4 oz. carrot (also julienned)
Mix Slaw together in a bowl and set aside.
2oz. sherry vinegar
½ oz Frank’s Red Hot Sauce
¼ oz. course: sea salt/kosher salt/Celtic or Himalayan pink salt
¼ oz. milled peppercorns (ground)
¼ oz. lime juice from fresh limes
Toss all slaw ingredients together with dressing and add salt and ground pepper to taste!
NOTE: Do not be alarmed if when leftovers are refrigerated that the oil solidifies. This is a GOOD sign that the olive oil is not fake.
Cheap oils do not solidify upon refrigeration.
This is a great way to detox everyday!