Apple & Jicama Slaw
This bright and fresh alternative to mayo-based coleslaws will give your summer grilled items a beautiful boost. The jicama really pops here, and pairs very well with the sweet apple and crunchy cabbage.
1 medium jicama, peeled and fine julienned
1 Granny Smith apple, fine julienned
2 tablespoons cilantro, chopped
¼ green cabbage head, shredded (I use Cone cabbage here)
1 cup plain yogurt
1 jalapeno, seeded and minced
2 limes, zest and juice
¼ cup sherry wine vinegar
Salt and pepper, to taste
Mix prepped jicama, apples, cilantro, and cabbage together. Whisk all dressing ingredients together. Toss with jicama apple mixture. Serve immediately. This recipe is best eaten the day of.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.