Source: Midwest Living

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Recipe Summary

prep:
20 mins
chill:
2 hrs
total:
2 hrs 20 mins
Servings:
8
Yield:
about 5 cups
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Ingredients

Ingredient Checklist

Directions

For vinaigrette:
  • In a screw-top jar, combine vinegar, oil, honey, lemon peel and juice, ginger, salt, and black pepper. Cover and shake well.

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  • In a large bowl, stir together Savoy or green cabbage, red cabbage, jicama, carrots, and green onions. Pour vinaigrette over vegetable mixture. Toss lightly to coat. Cover; chill in refrigerator at least 2 hours or up to 24 hours.

  • Transfer chilled coleslaw to salad bowl. Makes about 5 cups (8 side-dish servings).

*Serving Suggestion:

Reserve a few of the outer leaves of cabbages and line salad bowl by alternating overlapping layers of Savoy or green and red cabbage leaves.

Nutrition Facts

106 calories; fat 5g; saturated fat 1g; carbohydrates 15g; insoluble fiber 2g; protein 1g; vitamin a 4421.7IU; vitamin c 26mg; sodium 137mg; calcium 30.3mg; iron 0.5mg.
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