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FAQ
In a large bowl, whisk together the lime juice, balsamic vinegar, olive oil, and sea salt. Add the sliced jicama, cabbage, red onion, carrots, and cilantro and toss to coat thoroughly. Taste and adjust as needed, adding more lime juice for tang, balsamic vinegar for sweetness, or a pinch of salt for balance.
The real difference is that the raw, chopped vegetables in coleslaw are primarily cabbage: Napa, red, savoy, or bok choy. Slaw without the cole can feature any crunchy veggie in place of cabbage, including chopped or shredded broccoli, carrots, snow peas, jicama, and more.
Combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions in a large bowl. To make the dressing: Mix mayonnaise, brown sugar, and lemon juice together in a small bowl. Pour dressing over cabbage mixture; mix until evenly coated.
Your next spread is begging for this Easy Apple Coleslaw! The perfect mixture of creamy, bright dressing, sweet apples, and crunchy cabbage. It's the one salad on earth that actually gets better the longer it hangs out and soaks up the sweet and savory flavors of the dressing.
Mexican turnip. Originally from Mexico, the jicama is sometimes also known as a Mexican turnip or yam bean.