Cabbage and Jicama Slaw

Ingredients for Cabbage and Jicama Slaw

• 1 bunch coriander (stems and leaves separated. You should have about 1/2 cup of each)

• coarsely chop leaves

• 1/2 cup soured cream

• 1 teaspoon finely grated lime zest

• 3 tablespoons fresh lime juice

• 120ml mayonnaise

• Salt

• Freshly ground pepper

• 1 large head of green cabbage, very thinly sliced (about 750g )

• 1 julienned peeled small jicama (about 160g )

• 4 sliced spring onions

Separate stems and leaves from 1 bunch coriander (you should have about 1/2 cup of each); coarsely chop leaves. Purée coriander stems, 1/2 cup soured cream, 1 teaspoon finely grated lime zest, and 45ml fresh lime juice in a blender.

Transfer coriander mixture to a large bowl and whisk in 80g mayonnaise; season with salt and pepper. Toss in 1/4 very thinly sliced large head of green cabbage (about 5 cups), 1 julienned peeled small jicama (about 1 cup), 4 sliced spring onions, and chopped coriander leaves.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.