Name: White Balsamic-Jicama Slaw
Yield: Serves 12
Ingredients: 1 medium head napa cabbage (about 2 1/2 pounds); 3 medium carrots, grated on the large holes; 1 large jicama (about 1 1/2 pounds), peeled and cut into large matchsticks; 1 bunch chopped green onions, white part only; 2 Granny Smith apples, peeled, cored, and cut into large matchsticks; 3/4 cup dried currants or dried cranberries; 3 cloves garlic, minced (about 1 tablespoon); 2 tablespoons freshly squeezed lime juice (about 1 medium lime); 3 tablespoons honey; 1/4 cup canola oil; 1/4 cup Dijon mustard; 1/2 cup white balsamic vinegar; 1 cup mayonnaise; 1 tablespoon fennel seeds

White Balsamic-Jicama SlawLaurie Smith

Summer at the beach is unthinkable without coleslaw, but sometimes I hanker for something a bit out of the ordinary. I combined napa cabbage, a more delicate cousin to regular cabbage, with crunchy jicama, dressed it with white balsamic vinegar and mayo, and sprinkled on fennel seed to create what has become my new summer fave. This sturdy salad travels with ease, whether you're taking it to the beach or to a summer party with friends. Another plus: you can make it up to 24 hours in advance.

Recipe notes

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