Super Fresh Cole Slaw
  • Cooking Time: 0
  • Preparation Time: 30
  • Salad:
  • 1/2 head green cabbage, diced (this yields about 4 cups)
  • 1/2 hot house cucumber, diced with skin on
  • 4 Easter Egg Radishes (or red radishes), diced
  • 1 cup Jicama, peeled and diced
  • 1 cup celery, diced
  • 1/2 cup green onions, finely sliced (only the green part)
  • 1/2 cup finely chopped fresh cilantro
  • Lime-Vinaigrette Dressing:
  • Juice of 2 limes, or 1/4 cup of prepared lime juice
  • 1/4 cup olive oil
  • 1 tablespoon Fleur de Sel with dried herbs (or mix 1 scant tablespoon Sea Salt or Fleur de Sel with 1/2 tablespoon of Herbes de Provence in a small bowl, then use 1 tablespoon of that mixture.)
  • 1 teaspoon sugar
  1. The key to this recipe is having every ingredient chopped into the same 1/2 inch sized pieces.
  2. Mix all chopped vegetables in a large bowl.
  3. For salad dressing, mix all ingredients together in a shaker jar or whisk well in a bowl.
  4. Pour vinaigrette over the chopped vegetables and toss well.
While vacationing in Scottsdale, Arizona, Frieda's Specialty Produce President & CEO Karen Caplan was inspired by the Grilled Shrimp Salad at Blanco Tacos + Tequila. At home, Karen turned that salad into a light but satisfying cole slaw with 7 vegetables, dressed with zesty vinaigrette. Submitted by: "Karen Caplan"