Broccoli and Jicama Coleslaw is a twist on traditional coleslaw. It has great flavor and easy to make. It’s a perfect side for a BBQ.
Memorial Day is just around the corner. For us here in the West, it tends to be the unspoken beginning of BBQ season. Also here in the West, we call grilling out BBQ. It’s time to start looking for sides to take to those BBQ’s. My go to is usually Grandma’s Potato Salad. I also like to take nutty broccoli salad and carrot craisin muffins. Some other ideas are 3 bean salad, pistachio salad, pepperoni pasta salad, and frog eye salad.
Another go to for BBQ sides is always coleslaw. I love coleslaw. I have tried lots of variations and Broccoli and Jicama Coleslaw has become my favorite. It is very much like traditional coleslaw with just a little twist.
If you have a food processor, this is super easy and fast to make. I have a Kitchenaid 13 cup food processor. Every time I use it, I am thankful it is that large. It seemed huge at first but I think I would be annoyed if it were smaller. I use it to make Homemade Bisquick Mix. It works perfectly with so much space.
I got this recipe when I was working at a guest ranch in Colorado. It is always a hit.
- 1 head cabbage shredded
- 1 lb broccoli shredded
- 1 small jicama grated
- 2 large carrots grated
- 2 cups mayonaisse
- 1/2 cup red wine vinegar
- 1 cup sugar
- 1 Tbsp salt
- 1 tsp ground pepper
Combine all vegetables in a large bowl.
Combine dressing ingredients and whisk together until smooth
Pour dressing over vegetables and stir until well mixed.
Don’t forget to pin!