Creamy Apple & Jicama Coleslaw

This extra crunchy twist on traditional coleslaw will have you craving more! I chose tahini to replace the mayonnaise due to its much healthier fat profile. Made from ground sesame seeds, tahini is one of the ingredients in hummus. It has a nutty flavor and looks sort of like peanut butter. Be sure to give it a good stir before using. 

Another unique ingredient in this coleslaw is jicama, a root vegetable also known as a Mexican potato. It resembles a rutabaga but has a slightly sweet flavor and a texture like water chestnuts. Loaded with a type of fiber called inulin, jicama is considered a prebiotic fiber, which means it feeds the good bacteria in your gut. You have to peel its tough waxy skin before eating. This can be achieve by cutting it in quarters and then slicing the skin off with a sharp knife or just use a potato peeler!

Creamy Apple & Jicama Coleslaw

Prep time: 10 minutes
Cook time: n/a
Servings: 8-10

INGREDIENTS

• Juice of 1 lemon (about 1/4 cup)
• 1 large apple, diced with skin on
• 14 ounces coleslaw mix
• 1/4 red cabbage, cored and sliced into thin strips
• 1 cup diced jicama
• 1/2 cup + 2 tbsp. tahini, stirred
• 1/4 cup Bragg apple cider vinegar
• 1/4 cup water
• 1 tbsp. brown mustard
• 2 tsp. hot sauce, optional 
• 2 tsp. raw honey
• 1/2 tsp. sea salt
• 1/3 cup pumpkin seeds

INSTRUCTIONS

1. To prevent them from browning, add apples to a medium bowl and pour lemon juice over top. Toss to coat.
2. Put coleslaw mix and sliced red cabbage in a large bowl and add apples and jicama.
3. In a large bowl whisk together dressing ingredients: tahini, vinegar, water, mustard, hot sauce, honey and sea salt.
4. Pour dressing over salad mix and stir with a wooden spoon until all ingredients are coated.
5. Sprinkle with pumpkin seeds.