Pink Lady Apple & Jicama Slaw

Serves 4-5 | Finish in 40 minutes

The recipe for Pink Lady Apple and Jicama Slaw was developed for a New York themed party for a friend who is moving there. Litehouse’s “Fuji Apple Vinaigrette” is light, creamy and perfect for coleslaw that includes fruit. The slightly tart “Pink Lady” apples and the mild flavor of jicama are accented and heightened. The freeze-dried cilantro adds a sweet finish to the slaw.


3 tablespoons fresh lemon juice
2 cups Pink Lady apples, diced (about 2 large apples)
4 cups shredded green cabbage
1 cup shredded red cabbage
1 cup jicama, julienned
¾ cup Litehouse® Fuji Apple Vinaigrette 
2 tablespoons Litehouse® Instantly Fresh Cilantro 
1 teaspoon sugar
Cilantro leaves for garnishing


Pour squeeze lemon juice over diced apples and set aside. Put both cabbage ingredients and the jicama to a large serving bowl.
 Drain lemon juice from apples and add apples to the serving bowl. Add Litehouse Fuji Apple Vinaigrette Dressing along with Instantly Fresh Cilantro.
Toss salad with a wooden or silicon spoon, and mix ingredients thoroughly. Add sugar and continue mixing gently.
Refrigerate for 30 minutes or more before serving. 

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