Ingredients:
1/4 cup apple cider vinegar
1/2 cup light mayonnaise
2 tablespoons poppy seeds
1/2 teaspoon celery salt
2 teaspoons hot sauce ( I use Louisiana Hot Sauce)
1/2 cup chopped fresh cilantro leaves
2 cups shredded cabbage ( about 1/4 head)
2 cups shredded carrots
1/2 cup green onions, thinly sliced
1 medium red bell peppers, thinly sliced
1 cup jicama, finely julienned ( 1 jicama about the size of a softball)
1 1/2 teaspoons salt
1/2 teaspoon crushed black pepper
Directions:
Combine vinegar, mayonnaise, poppy seeds, celery salt, and hot sauce in a small bowl, whisking until well blended.
In a medium bowl, toss together the cilantro, cabbage, shredded carrots, green onions, bell pepper and jicama.
Pour dressing over and toss until coated with dressing. Season with salt and pepper, to taste.
Cover and refrigerate for about an hour so slaw is thoroughly chilled and flavores blended.
Servings: 6
Time preparation: 20 min.
Time total: 80 min.