Author Topic: Fennel, Jicama and Cabbage Coleslaw  (Read 220 times)

Olga Drozd

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Fennel, Jicama and Cabbage Coleslaw
« on: July 02, 2017, 05:58:54 PM »
Fennel, Jicama and Cabbage Coleslaw

NOTE:  A Jicama is a tuberous root that resembles a turnip, but has a light crunchy texture similar to an apple.  In Mexico, it is frequently eaten raw with a squeeze of lime and chili powder for a snack.

SLAW:

1 small carrot
2 fennel bulbs
1/2 large Jicama, peeled
1/2 head green cabbage, shredded
1/8 head purple cabbage, shredded, for a little color

DRESSING:

1 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
1/2 cup apple cider vinegar
2 teaspoons American yellow mustard
2 garlic cloves
2 teaspoons celery seeds
2 teaspoons sugar
1 teaspoon pepper
1/2 cup olive oil
Salt to taste

TO MAKE SLAW: On a mandoline, thinly slice carrot, fennel, and jicama into fine matchstick strips (julienne).  Toss the carrot, fennel, jicama, and green and purple cabbage together in a large mixing bowl.

TO MAKE DRESSING (makes 3 cups):  Place the mayonnaise, sour cream, buttermilk, vinegar, mustard, garlic, celery seeds, sugar, and pepper in a food processor.  Blend until smooth, then slowly add the olive oil in a thin stream.  Blend until smooth, and adjust the seasoning to taste with salt and pepper.  Makes 10 to 12 servings.