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Rhubarb and Jicama Slaw
Experience a burst of summer freshness with this Rhubarb and Jicama Slaw! The tartness of rhubarb pairs beautifully with the crisp, sweet crunch of jicama, while vibrant red cabbage and carrots add color and nutrition. Tossed in a zesty lime and honey dressing, this slaw is not just a side dish; it's a celebration of flavors that will elevate any meal. Historically, rhubarb has been cherished for its medicinal properties and unique flavor, making this dish a delightful nod to culinary traditions across generations. Perfect for picnics, barbecues, or as a refreshing addition to your weeknight dinner.
Servings: 6
Ingredients
- Rhubarb
- 2 cups, thinly sliced
- Jicama
- 2 cups, julienned
- Red cabbage
- 2 cups, thinly sliced
- Carrot
- 1 large, grated
- Fresh cilantro
- 1/4 cup, chopped
- Olive oil
- 3 tablespoons
- Honey
- 2 tablespoons
- Lime juice
- 2 tablespoons, freshly squeezed
- Salt
- 1/2 teaspoon
- Black pepper
- 1/4 teaspoon, freshly ground
Instructions
- In a large mixing bowl, combine the thinly sliced rhubarb, julienned jicama, thinly sliced red cabbage, grated carrot, and chopped cilantro. Toss gently to mix the ingredients evenly.
- In a separate small bowl, whisk together the lime juice, honey, olive oil, salt, and black pepper until well combined and smooth to create the dressing.
- Pour the dressing over the slaw mixture and gently toss to ensure all the ingredients are coated in the dressing.
- Allow the slaw to sit for at least 10 minutes before serving. This resting time allows the flavors to meld and the vegetables to soften slightly.
- Serve the slaw chilled as a refreshing side dish with grilled meats or as a topping for tacos.
Dietary Information
Servings: 6 • Dish Type: Side Dish • Prep Time: 15 minutes • Cook Time: 0 minutes • Calories: 120 • Fat: 7g • Carbs: 15g • Protein: 2g • Sodium: 150mg • Sugar: 6g
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