Cabbage and Jicama Slaw

Servings: 8

This give cold slaw a brand new taste. Delicious with BBQ Pulled Pork



Separate stems and leaves from cilantro (you should have about ½ cup of each); coarsely chop leaves. Purée cilantro stems, sour cream, lime zest, and lime juice in a blender. Transfer cilantro mixture to a large bowl and whisk in mayonnaise; season with salt and pepper. Toss in cabbage, jicama, scallions, and chopped cilantro leaves. RECIPE BY Alfia Muzio PHOTOGRAPH BY Christopher Testani Advice from the Bon Appétit Test Kitchen