- 1 dry pint Pure Flavor® Uno Bites™ Nano Cucumbers, julienned
- 1 ½ cups red cabbage, shredded
- 1 cup carrots, shredded
- 1 cup jicama, julienned
- ½ cup radishes, julienned
- 2 tbsp mayonnaise
- 2 tbsp Dijon mustard
- 1 ½ tbsp pickle juice
- 1 tbsp sea salt
- 2 tsp cayenne pepper
- 1 tsp rice vinegar
- Salt and pepper, to taste
Toss the cabbage with rice vinegar in a large serving bowl.
Add the cucumbers, carrots, radishes, and jicama to bowl and toss together with the cabbage.
In a small bowl, combine the mayo, Dijon mustard, pickle juice, and cayenne pepper. Stir to combine and season to taste with salt and pepper.
Pour the prepared dressing over the slaw mixture and gently toss to evenly coat.
For best texture and presentation, 1 hour prior to mixing toss cabbage with sea salt and place into a strainer over a bowl and let the cabbage drain. After an hour, squeeze out as much remaining moisture as possible with a paper towel.
Recipe created by Amber Bogardus
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