Cabbage and Jicama Salad

Cabbage and Jicama Salad

This Vietnamese-inspired cabbage salad is similar to Western coleslaw, but with a lighter, fresher dressing and shredded Jicama.  It pairs especially well with grilled meats, as the crisp vegetables and bright sweet-and-sour dressing help balance richer flavors.

I’m sharing a simple and quick version of this traditional-style salad, perfect for busy days when you want something fresh and flavorful without spending too much time in the kitchen.

Ingredients:

Salad:

• 2 cups pre-cut cabbage, green or red
• 1 cup peeled and finely shredded cassava
• 1/4 cup finely shredded white onion
• 1 cup pre-cut or shredded carrots
• 1/4 cup chopped cilantro, for garnish
• Roasted sesame seeds, optional

Dressing ingredients:

• 1 tablespoon fish sauce
• 2 tablespoons apple cider vinegar
• 1 tablespoon fresh lime juice
• 1 teaspoon finely chopped chili, or to taste
• 2 tablespoons honey
• 1/4 cup olive oil
• 1/8 teaspoon black pepper

Directions:

1. Preparing the vegetables:
Place the pre-cut cabbage, shredded carrots, cassava, and onion in a large bowl.  Toss gently to combine.

2. Making the dressing:
In a separate small bowl, whisk together the fish sauce, apple cider vinegar, lime juice, chopped chili, honey, olive oil, and black pepper.

3. Combining:
Pour the dressing over the vegetables and toss well.  Taste and adjust the seasoning according to your family's preference.  The dressing should have a pleasant sweet, sour, salty, and slightly spicy balance.

4. Letting it rest:
For the best flavor, toss the salad with the dressing about 10 minutes before serving.  This gives the vegetables enough time to absorb the flavors while remaining crisp.

5. Garnishing and Serving:
Sprinkle with chopped cilantro and roasted sesame seeds, if desired.

Serving Suggestion:

This salad is especially delicious served alongside grilled meats, roasted chicken, or other rich dishes.  Its crisp texture and light, tangy dressing make it a refreshing complement to a hearty meal.