White Balsamic-Jicama Slaw

Ingredients for White Balsamic-Jicama Slaw

• 1 medium head napa cabbage (about 1.1kg)

• 3 medium carrots, grated on the large holes

• 1 large jicama (about 675g), peeled and cut into large matchsticks

• 1 bunch chopped spring onions, white part only

• 2 Granny Smith apples, peeled, cored, and cut into large matchsticks

• 110g dried currants or dried cranberries

• 3 cloves garlic, minced (about 1 tablespoon )

• 2 tablespoons freshly squeezed lime juice (about 1 medium lime)

• 45ml miele

• 60ml olio di canola

• 60ml Dijon mustard

• 120ml white balsamic vinegar

• 240ml di maionese

• 1 tablespoon fennel seeds

Trim off the cabbage's root end, thinly slice crosswise, then chop into pieces that can be easily picked up with a fork. Combine the cabbage, carrots, jicama, spring onions, apples, and dried currants in a large bowl.

Vigorously whisk together the garlic, lime juice, honey, oil, mustard, balsamic vinegar, and mayonnaise in a medium bowl until the dressing is thoroughly combined. Whisk in the fennel seeds and pour the dressing over the cabbage mixture. Stir until the dressing evenly covers the slaw. The slaw will be a little soupy, which is just the way I like it. Cover and refrigerate for at least 1 hour or until ready to serve.

Instead of by hand, you can mix the dressing in a food processor fitted with the metal blade, which will save you the hassle of chopping up garlic (you add it whole). You cannot, however, escape the slight hassle of peeling off the papery skin and slicing off the tips of each clove.

For those who plan to wear their summer shorts short, you can lighten the dressing: for the 240ml mayonnaise, substitute 60ml reduced-fat mayonnaise plus 180ml nonfat or low-fat yoghurt.

Avvertenza

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