Coleslaw or slaws are a delicious way to add flavour to burgers, pulled meats, sammy’s and more. You can make them spicy, tangy or sweet, but they must have that crunch factor. Everyone has their own favourite variation of a slaw, and this jicama, green apple slaw is one I came up with a couple years ago while doing a detox. We were having homemade burgers and I had mine in a lettuce cup. It was a super tasty topping for my burger and that added crunch I needed to jazz it up.
It’s become so popular in our family, I make it often. My son loves it so much he requests it regularly, yet never used to like jicama. But he’s crazy about green apples so there you have it. Sometimes I add 1/2 cup sliced cabbage, or a few slices of red thai chili peppers to change it up. The kids, of course, do not like the heat from the chili pepper so I keep it as an optional topper. If you add cabbage, check to see if you need to adjust your seasonings.
Here’s how I did it.
- 2 cups jicama matchstick or sliced thin
- 1 large green apple matchstick or sliced thin
- 1 tbsp cilantro chopped
- 1 tsp lime zest
- 1/2 lime juiced
- 1-2 tbsp pistachio oil or extra virgin olive oil
- salt and pepper
- In a bowl toss jicama, green apple, cilantro and lime zest.
- In a cup whisk together oil and lime juice. Pour over slaw and toss.
- Season with salt & pepper and serve.
- Keeps in the refrigerator for a couple days.