This purple cabbage and jicama slaw is simple, light and refreshing. It stores well when you make a big batch. Watch my video on how to prepare jicama. This purple cabbage and jicama slaw is paleo and vegan.
Thinly shred half head of a purple cabbage. Thinly slice 1 onion. Add salt, vinegar, maple syrup, dijon mustard into the slaw and mix well. Store in the fridge until serving time and let the flavour soak in for a few hours.
Peel the skin off of half a jicama using a potato peeler. (The other half can be stored in the fridge skin on.)
Cut the jicama into thick julienne. Mix in with the slaw right before serving to preserve the white colour. If mixing the jicama with purple cabbage too early, the jicama will be dyed purple by the purple cabbage, but the flavour will not be affected either way.
Taste and add more salt if required. Toss with avocado oil. Garnish with finely chopped parsley and serve.