Coleslaw just isn’t my thing. I am neither a cabbage nor mayonnaise fan. Simply can’t get behind either ingredient, and the two together? My ideal of unappealing on a plate. However, thinly sliced vegetables and/or fruit with an arresting dressing lightly coating the whole shebang? You can sign me up for that.
The below recipe is simple and bears little resemblance to coleslaw in any form. It works up quickly and is a bright addition to a winter meal. The earthiness of the beet works well with the tartness of the apple and the crunch of jicama. Can’t get jicama? You can leave it out completely if you desire, or substitute water chestnuts (drained and rinsed if from a can). We love this salad as a side with burgers any time of year.
Beet, Jicama and Apple Slaw
1 medium beet
1 small jicama root (about the same size as the beet)
1 medium granny smith apple
1 tablespoon lemon juice
Wash and peel the beet, jicama and apple. Using the coarsest option, grate each in to a bowl. Toss with lemon juice. Dress and serve.
That’s it. Simple simple simple. There are several good options for dressings, all of which are great. My husband’s favorite is with the juice from candied jalapanos. Try these other options as well:
-Orange juice, Olive oil, ground corriander and a dash of cayenne pepper.
-Pureed moroccan preserved lemons with olive oil and thyme.
- Red Wine or Balsamic Vinegar, oil and rosemary.