This Dutch-born immigrant coleslaw recipe has found a new home here in the U.S. It quickly became a favorite at delis, restaurants, picnics and BBQs. This is due to it being a great compliment to sandwiches and fried foods. This recipe enables you to make and serve this classic any time.
The jicama is a vegetable that has been described as humble in appearance with a taste that's a cross between an apple and a potato. It's related to the sweet potato, native to Mexico and South America and is available in your supermarket produce section.
1 cabbage head, shredded
1 cup green peppers, julienned
2 carrots, shredded
1 Bermuda onion, minced
1 cup Jicama
1 cup sugar
2 teaspoons sugar
1 teaspoon celery seed
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dry mustard
1 teaspoon cilantro, minced
1 teaspoon fresh parsley
1/4 teaspoon ground basil
3/4 cup vegetable oil
1 cup cider vinegar
* Add julienned or chopped jicama just before serving.
1. Shred the cabbage very thin. Combine with pepper, minced onion, and carrots. Sprinkle with sugar, being sure to stir and sprinkle so sugar reaches all the cabbage.
2. In a saucepan, combine all the dressing ingredients. Bring to a boil; remove from heat. While still hot, pour this over the cabbage mixture, blending well.
3. Cover and refrigerate 8 hours or overnight. Add jicama and stir again before serving.
Halloween is the fun holiday, dressing
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