Sweet Potato and Jicama Slaw

Potato salad or coleslaw?

Which gets your vote at every summer picnic and barbecue?

I have ALWAYS been a potato salad girl (this recipe is by far one of my favorites).

I just couldn’t bring myself to touch coleslaw with a ten foot pole. The watery, sour pile of mush that usually showed up at gatherings just wasn’t for me.

Nope, not never.

That is until I started making my own slaw and discovered that there was such a thing as a good, no make that, a great slaw!

The version I am sharing with you today is so light and refreshing. Perfect for throwing on top of turkey burgers, fish tacos, or grilled ‘wursts for a (re)freshing new spin on these classic summertime “go-to’s.”

One Year Ago: S’mores Party and Backyard Campout 
Two Years Ago: Chicken and Broccoli Pasta 
Three Years Ago: Tex-Mex Spice Rubbed Chicken 
Four Years Ago: Silky Mashed Taters, with Bacon 

Sweet Potato and Jicama Slaw
by Heather of Kitchen Concoctions: www.kitchen-concoctions.com 
Printable Version
Prep Time: 15 minutes Serves: 4

1 medium sweet potato, peeled and grated
1 small jicama, peeled and grated
1 jalapeno, minced
1 tablespoon honey
1 lime, juiced and zested
2 tablespoons olive oil
1 tablespoon apple cider vinegar
¼ teaspoon salt and black pepper, or to taste

In a medium sized bowl, stir together prepared sweet potato, jicama and jalapeno. Set aside.

In a small bowl whisk together remaining ingredients, to form dressing.

Pour dressing, as desired, over slaw and toss to combine. Serve immediately, as desired, or refrigerate until ready to use.

Other recipes you might enjoy:
Aunt Grace’s Potato Salad
Herbed Potato Salad
Corn and Red Potato Salad