Culinary Corner: Asian Cabbage Salad

Culinary Corner: Asian Cabbage Salad

I love this twist on a cabbage salad. It’s crunchy, unique and delicious.

Although jicama is gaining popularity, I was unfamiliar with it until now.

Jicama (pronounced hē-kə-mə) is a starchy type of root vegetable, that I would put into the kohlrabi, radish family. You can eat it raw, as well as cooked. If you like Kohlrabi and radish, I think you’ll enjoy exploring this one as well.


Happy Cookin,

Raizy (@raizyscookin)




1 16 oz. bag coleslaw mix

1 cup shredded Purple cabbage

1 cup fresh sugar snap peas, trimmed and thinly sliced lengthwise

½ cup jicama, peeled and julienned

¼ cup scallions, thinly sliced

¼ cup slivered almonds



1/3 cup Peanut butter

1/2 teaspoon curry powder (optional)

½ teaspoon salt

½ teaspoon garlic powder

½ teaspoon ground ginger

1/3 cup water

2 tablespoons lemon juice

2 tablespoons olive oil




In a medium bowl combine the peanut butter with the spices. Whisk in the water, then slowly add in the lemon juice and olive oil whisking everything together until it forms a smooth consistency.

In a large bowl toss the cabbage, peas, jicama, and scallions with the dressing. Cover and chill for 30 minutes. Just before serving sprinkle on the almonds.

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