Dressing
- 1/4 cup rice vinegar
- 1/2 cup low-fat mayonnaise
- 1 teaspoon sugar
- 2 teaspoons ground cumin
- 1/2 teaspoon celery seed
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Nielsen-Massey Pure Almond Extract
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- 1/2 teaspoon salt
- zest and juice of 1 lemon
Slaw
- 2 green onions, thinly sliced
- 1 small jalapeno, seeded and finely chopped
- 1 large carrot, shredded
- 2 tablespoons chopped cilantro
- 2 cups shredded jicama
- 3 1/2 cups chopped Napa cabbage
- 1/3 cup sliced almonds
- 1 (15 oz.) can chick peas, drained and rinsed
Directions
Dressing
In a small bowl, add vinegar, mayonnaise, sugar, cumin, celery seed, garlic powder, almond extract and salt. Whisk to combine. Add lemon zest and juice, whisk to combine. Cover and set aside in refrigerator.
Slaw
In a large bowl, add onion, jalapeno, carrot and cilantro; set aside. Peel jicama, place a box grater on layered paper toweling; grate jicama. Roll grated jicama in toweling and squeeze until liquid has been removed; add jicama to bowl. Add cabbage, almonds and chick peas. Dress slaw just before serving.