Ingredients and Weight: - 1 large Granny Smith apple, peeled and diced (2 cups) - 1 medium jicama, peeled and diced (2 cups) - 1 medium head of green cabbage, thinly shredded (6 cups) - 1/2 cup chopped red onion - 1/2 cup chopped celery - 1/2 cup chopped carrots - 3/4 cup mayonnaise - 1/4 cup apple cider vinegar - 2 tablespoons sugar - 1 teaspoon salt - 1/2 teaspoon black pepper
Preparation Time: 20 minutes
Cooking Time: 0 minutes
Difficulty Level: 1 (Simple)
Preparation Method Steps: 1. In a large bowl, combine the apple, jicama, cabbage, red onion, celery, and carrots. 2. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper. 3. Pour the dressing over the vegetable mixture and toss to coat. 4. Refrigerate for at least 30 minutes before serving.
Nutritional Information: - Calories: 150 per serving - Fat: 8g - Sodium: 120mg - Carbohydrates: 22g - Protein: 2g
Dish Characteristics: - Crisp and refreshing - Vibrant colors and textures - Slightly tangy from the vinegar dressing - Perfect for a summer barbecue or potluck
User Comments: - "This coleslaw is so refreshing and light! The apple and jicama add a nice sweetness and crunch." - "I love that this coleslaw is not too heavy on the mayonnaise. The vinegar dressing is the perfect balance." - "This is the best coleslaw I've ever had! It's so flavorful and the vegetables are so crisp." - "This coleslaw is a great way to get my kids to eat more vegetables." - "I love the slightly tangy flavor of this coleslaw. It's a great complement to any grilled meat or fish."
Special Precautions and Tips: - If you don't have time to refrigerate the coleslaw for 30 minutes, you can serve it immediately. However, the flavors will blend better after refrigerating. - You can add other vegetables to this coleslaw, such as broccoli, cauliflower, or bell pepper. - This coleslaw is also a great make-ahead dish. It will keep in the refrigerator for up to 3 days.