Cabbage and Jicama Slaw

Name: Cabbage and Jicama Slaw
Yield: 4 servings
Ingredients: 1 1 bunch cilantro (stems and leaves separated. You should have about 1/2 cup of each); coarsely chop leaves; 1 1/2 cup sour cream; 1 1 teaspoon finely grated lime zest; 1 3 tablespoons fresh lime juice; 1 1/2 cup mayonnaise; 1 Salt; 1 Freshly ground pepper; 1 1 large head of green cabbage, very thinly sliced (about 5 cups); 1 1 julienned peeled small jicama (about 1 cup); 1 4 sliced scallions

From the kitchen of Carly

Crisp cabbage and jicama get tossed in a cilantro-lime crema that's tangy, creamy, and alive with fresh flavor. Scallions and cilantro leaves add brightness. This slaw works as a side or a topping for grilled fish and chicken.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 bunch cilantro (stems and leaves separated. You should have about 1/2 cup of each); coarsely chop leaves
11/2 cup sour cream
11 teaspoon finely grated lime zest
13 tablespoons fresh lime juice
11/2 cup mayonnaise
1Salt
1Freshly ground pepper
11 large head of green cabbage, very thinly sliced (about 5 cups)
11 julienned peeled small jicama (about 1 cup)
14 sliced scallions

Instructions

Separate stems and leaves from 1 bunch cilantro (you should have about 1/2 cup of each); coarsely chop leaves. Purée cilantro stems, 1/2 cup sour cream, 1 teaspoon finely grated lime zest, and 3 tablespoons fresh lime juice in a blender.
Transfer cilantro mixture to a large bowl and whisk in 1/2 cup mayonnaise; season with salt and pepper. Toss in 1/4 very thinly sliced large head of green cabbage (about 5 cups), 1 julienned peeled small jicama (about 1 cup), 4 sliced scallions, and chopped cilantro leaves.