Culinary Corner: Asian Cabbage Salad
I love this twist on a cabbage salad. It’s crunchy, unique and delicious.
Although jicama is gaining popularity, I was unfamiliar with it until now.
Jicama (pronounced hē-kə-mə) is a starchy type of root vegetable, that I would put into the kohlrabi, radish family. You can eat it raw, as well as cooked. If you like Kohlrabi and radish, I think you’ll enjoy exploring this one as well.
ASIAN CABBAGE SALAD
1 16 oz. bag coleslaw mix
1 cup shredded Purple cabbage
1 cup fresh sugar snap peas, trimmed and thinly sliced lengthwise
½ cup jicama, peeled and julienned
¼ cup scallions, thinly sliced
¼ cup slivered almonds
1/3 cup Peanut butter
1/2 teaspoon curry powder (optional)
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon ground ginger
1/3 cup water
2 tablespoons lemon juice
2 tablespoons olive oil
In a medium bowl combine the peanut butter with the spices. Whisk in the water, then slowly add in the lemon juice and olive oil whisking everything together until it forms a smooth consistency.
In a large bowl toss the cabbage, peas, jicama, and scallions with the dressing. Cover and chill for 30 minutes. Just before serving sprinkle on the almonds.
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