Mint, Jicama, & Apricot Coleslaw

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Hot days require cooling crunch, don’t they?  I love the crisp, clean flavor of fresh jicama, and when it’s paired with fresh mint and a bright, citrusy dressing, it’s elevated to a simple, yet purely delicious, summertime treat.

I wanted to feature jicama in slaw this week and the pairing of colorful, mildly bitter purple cabbage with chewy, sweet dried apricots are the perfect base to bring out the best in the jicama mint blend I love.  I used red onion & fresh ginger for a little spicy heat, pistachios for salt & richness, and Quorn Roast for chewy protein.

The dressing features all my favorite flavors: tang, heat, sweet, & sour.  A nice compliment to the slaw.  Hope you enjoy!

  • Red cabbage
  • Jicama
  • Red onion
  • Quorn roast
  • Fresh mint
  • Fresh ginger
  • Roasted, salted pistachios
  • Dried apricots
  • Orange zest

Dressing:

  • Red miso
  • Horseradish
  • Dijon mustard
  • Red wine vinegar
  • Apple cider vinegar
  • Orange juice
  • Fresh ginger
  • Olive oil
  • Roasted pistachio oil
  • Trader Joe’s Grapefruit marmalade
  • Salt

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