Memorial Day Weekend is almost here. That means it’s time for more BBQs and summer fun, and it also means it’s socially acceptable to wear white. I almost never wear white because I’m the world’s biggest klutz. Truly. Just this morning, I was grading lab reports with a shaker bottle of decaf coffee on my desk. Suddenly, a notebook slid off the top of a stack and – you guessed it – coffee. went. all. over. Luckily, I know myself better than to wear white at any time. My brown shorts perfectly camouflaged the fact that I’d just poured coffee all over my lap. Score!
To make a long story short, with parties and Memorial Day gatherings in the near future, this refreshing slaw is a great side dish to bring with. You could also add shredded cabbage for a more traditional take on slaw.
Prep time: 15 min Cook time: 0 min Makes: ~2 cups
- 1 cup carrots, shredded
- 1 cup jicama, shredded
- 2 Tbsp chipotle mayo
- 3 Tbsp chopped cilantro
- Juice of 1/2 a lime
- Salt and pepper to taste
- Use a box grater or a food processor with a shredder blade to shred the carrots and jicama. Bonus tip: buy pre-shredded carrots to save time (though they are usually more expensive).
- Combine the shredded carrots and jicama in a large bowl. Add the chipotle mayo, cilantro, and lime juice.
- Stir until combined well. Add salt and pepper to taste.
- Chill for best flavor.