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Crunchy Coleslaw Recipe
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.
Ingredients:
1 cabbage head, shredded
1 cup green peppers, julienned
2 carrots, shredded
1 Bermuda onion, minced
1 cup Jicama
1 cup sugar
Dressing:
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.
Directions:
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.
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