Cabbage & Jicama Slaw

By Carmen Collins
springtime brunch

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looks so good

brunch buffet

springtime brunch

Cabbage & Jicama Slaw

Serves 4-6

Cabbage & Jicama Slaw

By Camille Styles


  • 1 bunch cilantro
  • 1/2 cup sour cream
  • 1 teaspoon grated lime zest
  • 1 tablespoon lime juice
  • 1/2 cup mayonnaise
  • kosher salt and freshly ground pepper
  • 1/4 large head of green cabbage, very thinly sliced (about 5 cups)
  • 1 small jicama, peeled, julienned (about 1 cup)
  • 4 scallions, sliced


  1. Separate stems and leaves from cilantro. You should have about 1/2 cup of each. Coarsely chop leaves. Purée cilantro stems, sour cream, lime zest, and lime juice in a blender.
  2. Transfer cilantro mixture to a large bowl and whisk in mayonnaise. Season with salt and pepper.
  3. Toss in cabbage, jicama, scallions, and chopped cilantro leaves.