This entry for the Salon Kitchen Challenge -- in which we asked readers to share their favorite picnic recipes -- comes to us courtesy ofCathy Elton. We haven't had a chance to try this recipe out yet, but we'd love to hear about it if you do!
This slaw is way more interesting than your standard-issue coleslaw. And a lot better for you, since there’s no artery-clogging mayo. Plus, it will look stunningly pretty on the table for your next summer barbecue.
I recommend eating the slaw the same day it’s made. It loses a little after being refrigerated overnight.
1/2 small red cabbage, very thinly sliced
1/2 small green cabbage, very thinly sliced
1 cup grated jicama (use large holes on a box grater)
2 serrano peppers, or one jalapeño, minced
4 scallions, sliced
3 tablespoons lime juice
1 tablespoon brown rice vinegar, or apple cider vinegar