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Napa Cabbage and Jicama Slaw

Napa Cabbage and Jicama Slaw

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Ingredients

Napa Cabbage and Jicama Slaw
  • 1 cup/240 ml homemade Magical Mayo
  • 2 cups/475 ml shredded napa cabbage
  • 1 cup/240 ml jicama, grated
  • 3 tablespoons/45 ml rice wine vinegar
  • ¼ cup/60 ml cilantro
  • 2 tablespoons/30 ml local honey
  • 2 tablespoons/30 ml Dijon mustard
  • 1-3 tablespoons/15-45 ml Matouk’s Hot Calypso Hot Sauce, to taste
  • 1 tablespoon/15 ml sugar
  • 3 scallions, sliced
  • 1 carrot, grated
  • 1 small cubanelle pepper, julienned
  • 1 orange (juice only)
  • 1 lime (juice and zest)
  • ½ small onion, grated
  • Pink Himalayan salt and freshly ground pepper to taste

How To

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Napa Cabbage and Jicama Slaw
  • Pink Himalayan salt and freshly ground pepper to taste
  • Toss in the cabbage, jicama, carrots, cubanelle pepper, cilantro, and salt and pepper to taste.
  • Cover and refrigerate your Napa Cabbage & Jicama Slaw, serve, and enjoy!