Skip to main content
Epicurious
Cookbooks

Jeweled Cabbage Slaw

JÍCAMA IS A ROOT VEGETABLE that is used throughout Latin America. It looks like a large radish and has a clean, neutral flavor that adds a crisp texture to any dish. This refreshing salad, with its Asian vinaigrette, will be a welcome addition to a summer picnic or barbecue. I leave out the salt and pepper because the soy sauce provides the seasoning.

Recipe information

  • Yield

    serves 4 to 6

Ingredients

3 tablespoons soy sauce
3 tablespoons rice vinegar
3 tablespoons neutral-flavored cooking oil, such as canola or soybean
1/2 teaspoon sesame oil
1 tablespoon plus 2 teaspoons sugar
1/4 teaspoon red pepper flakes
1/2 head green cabbage, cored and thinly sliced (8 cups)
1 small carrot, thinly sliced
1/2 red bell pepper, sliced
1/2 medium jícama, thinly sliced
3 green onions (white and green parts), thinly sliced
Toasted slivered almonds, for garnish

Preparation

  1. Step 1

    To make the dressing, in a large bowl, whisk together the soy sauce, vinegar, cooking oil, sesame oil, sugar, and red pepper flakes.

    Step 2

    Add the cabbage, carrot, bell pepper, jícama, and green onions, and toss the vegetables with the dressing. Garnish with the toasted almonds and serve immediately.

  2. Make Ahead

    Step 3

    Refrigerate the dressing and the vegetables separately for up to 1 day; toss together just before serving.

Pure Flavor
TagsSlawSaladGreen CabbageCabbageLeafy GreensVegetableJicamaRoot VegetableCarrotBell PepperSideLunchDinnerDairy FreeVegetarianVeganQuickEasyMake AheadNo-CookMemorial DaySummerCookbooks
Read More
All the Recipes From Bon Appétit’s Travel Issue
We’ve got baked cheddar and leek pasta, maple-mustard sheet-pan salmon, and a strawberry shortcake roll.
Fudgy Cocoa Brownies
You don’t need melted chocolate to make a good brownie
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App This Week
Like lemony baked salmon and strawberry shortcake roll.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.