Jicama adds a nice juicy-crunch to this simple and fresh coleslaw
Its best to make coleslaw fresh using a food processor (faster than a knife), rather than buying pre-shredded, bagged ingredients which are nowhere near as fresh.
1 large jicama
roughly 1/2 a purple (red) cabbage (or more)
1/2 cup soy-free mayonnaise. (I use Whole Foods Brand, or make homemade)
1/4 cup Dijon mustard
1/4 cup apple cider vinegar
salt and pepper to taste
Using a grating blade on a food processor, pulse the jicama, then the carrots, emptying the food processor bowl whenever it gets full. Change the blade to a slicing blade and pulse the cabbage. You can have your kids do the pulsing. Always very exciting for them! Just be sure to supervise.
Adjust the proportions of the vegetables, by adding more, if needed. I like to make the ratios of each veggie the same.
If your kids don’t like foods combined (like Luke), I put a spoonful of each shredded vegetable on their plate (neatly placed *next* to each other), as well as a dollop of mayonnaise on the side for them to dip the veggies into.
Add the remaining ingredients and stir to combine. Adjust condiments and seasonings to your desired taste and consistency.