Apple and Jicama Coleslaw

 
4 cups cabbage, shredded
2 cups jicama, peeled, and julienned
2 cups Gala or other apple of choice, cored, and diced
1/2 cup shallot or red onion, finely diced
3/4 cup Creamy Cilantro-Soy Dressing
 

In a large bowl, place the cabbage, jicama, apple, and shallot, and toss well to combine. Drizzle the dressing over the vegetables and toss well to thoroughly coat the vegetables with the dressing. Cover and chill for 30 minutes or more to allow the flavors to blend. Gently toss the coleslaw mixture again before serving.

Yield: 1 1/2 Quarts

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett