Jicama Slaw




  • 1½ lb. Green Cabbage
  • ½ lb. Markon Spanish Onions
  • 2½ lb. Markon Jicama
  • 6 fl. oz. Malt Vinegar
  • 6 oz. Primo Gusto Extra Virgin Olive Oil
  • 2 Tbsp. Kosher Salt
  • 1½ tsp. Trade East Ground White Pepper

Recipe Preparation

Preparation Instruction

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Trim and thinly slice the cabbage and onions on an electric slicer. Trim and julienne the jicama on a mandoline. 2] Place the cabbage, onions, jicama, malt vinegar, olive oil, salt, and pepper in a large, stainless-steel mixing bowl. Mix thoroughly. 3] Transfer to a covered storage container, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below.