(Serves 8)
This recipe is either from "The Chew" or a health-conscious show like "Dr. Oz"? It is best when refrigerated overnight. Jicama is a less-known roughage plant in the produce section of the grocery store. Its texture and neutral flavor helps it to take on the flavors of spices it is put with.
1 1/2 C shredded green cabbage
1 1/2 C shredded red cabbage
1 C shredded carrots
1/4 C finely sliced green onions (2 stalks)
Toss the above in a large mixing bowl (I used a bag of pre-shredded mixed cabbage with carrots)
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1 1/2 C shredded jicama (1 medium, I used a potato peeler to peel it and then shred)
1 T lemon juice
1/4 C cider vinegar (I added apple cider vinegar)
In a small bowl, toss the jicama with the lemon juice and the vinegar and then mix it with the first set of ingredients above
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1/8 C sugar substitute (I added 2 T Stevia)
1/2 T organic honey (I added agave nectar)
1 t salt
1 t freshly ground black pepper (mine wasn't freshly ground)
1 t garlic powder
1 t onion powder
Using a small mixing bowl (I used a cereal bowl), combine the sugar substitute, honey, salt, pepper, garlic powder and the onion powder, and whisk the ingredients together until the sugar and honey dissolve. Pour the sugar mixture over the cabbage mixture and toss to thoroughly combine. Cover with food-safe plastic and place the coleslaw in the refrigerator for 20-30 minutes.
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1/2 C low-fat olive oil mayonnaise or canola mayonnaise (I added Hellman's low-fat mayo)
1/4 C buttermilk
1/2 T coarse-grain dry mustard
Using a small bowl, combine the mayonnaise, buttermilk, and mustard together until well blended. Add the mayonnaise mixture to the coleslaw and toss to thoroughly combine. Cover and refrigerate for at least 1 hour and up to overnight before serving (this helps the coleslaw spices to punch).
