What To Take To A Potluck: Cole Slaw Gets A Makeover



There was a time when cole slaw was pretty much something I avoided eating at all costs. Perhaps it was that when I was a kid, the slaw I encountered was little more than chopped cabbage combined with copious quantities of mayonnaise straight from the jar. The very thought of it makes me shudder! But that was, after all, a long time ago, and cole slaw has moved on. Today’s slaw takes cabbage as a given, but can include so many other ingredients which add contrasting sweetness and crunch. Jicama, it seems to me, is made for cole slaw, as are apples and dried fruit–all of which find their way into this new classic recipe. If you decide to add dried fruit, as I do here, I suggest you hydrate it by rinsing or soaking it in warm water. The fruit will be ever so much more moist and tender. Mayonnaise here is the basis of the dressing, but it’s so lightened with other ingredients that you barely recognize the starting point. You’ll no doubt think of all kinds of  ways to improvise on this recipe, and you won’t go wrong as long as you keep it light and fresh. Recipe after the jump.


Photos: Top–this recipe is pot luck ready– it makes 8-10 servings.  Above–Serving suggestion, cole slaw goes beautifully with barbecue tempeh sandwiches (recipe here).



Serves 8-10

1/2 head medium cabbage, thinly sliced

1/2 small to medium jicama, peeled and diced small

2 small or 1 large carrot, coarsely grated

2 crisp apples, cored and diced

1 1/2 cups dried cranberries, preferably, or raisins or other dried fruit of your choice, rehydrated if necessary


1/2 cup plus 1 tablespoon vegenaise or mayonnaise of choice

2 tablespoons apple juice

2 tablespoons rice syrup, or sweetener of choice, or to taste

1 tablespoon olive oil, or to taste

1 tablespoon freshly-squeezed lemon juice, or to taste

salt and pepper to taste

1. Combine the first five ingredients in a roomy salad bowl. Gently toss together.

2. Whisk together the dressing ingredients in a small mixing bowl. Taste and adjust seasonings–a little bit more fresh lemon juice is often just what is needed to brighten the flavor.

3. Just prior to serving time, mix the dressing into the first five ingredients. Taste and adjust seasoning.

2 responses

  1. It was a day or two after I purchased a small jicama, I saw your recipe for Cole Slaw. What a better way to incorporate my jicama into a delicious recipe. Never thinking of jicama as one of the ingredients for Cole Slaw. I made it today for Mother’s day and serving it to myself. acting on behalf and in honor of my own Mother, the recipe was delicious and tasty. I am now a follower of slaw…Thanks, I enjoyed every bite and morsel that was eaten.

  2. There is a place here in town that makes red cabbage and fresh jalapeno cole slaw. Jicama would be a nice addition to it too. It was 115F here two days ago, in Oklahoma. Your recipe looks quite good.

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