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.”
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.