1 Cup Rice Vinegar *** Optional *** 2 Tablespoons Sugar, Or To Taste 4 Green Onions, Sliced 2 Tablespoons Olive Oil 2 Tart Green Apples, Shredded 1/2 Teaspoon Salt, Or To Taste 1 Cup Jicama, Shredded 1 Head Red Cabbage, Shredded 2 Teaspoons Toasted Sesame Seed 4 Large Carrots, Shredded 2 Teaspoons Poppy Seed
In a small bowl, combine vinegar, sugar, olive oil and salt. Whisk well to blend. In large bowl, combine cabbage, carrots and any optional ingredients. Toss well. Pour dressing over and toss well again to coat. Refrigerate a couple of hours or overnight. Serve chilled.
2011 Adapted Recipe - April Ferre
"The vendors often serve this basic slaw as a side dish at the Whole Earth Festival, held annually on Mother's Day weekend at UC Davis. It celebrates environmentalism, homemade goods and crafts, natural fiber clothes, and vegetarian cuisine. I usually get some sort of falafel or hummus wrapped in pita in addition to the slaw. In looking for a recipe, I came across a lot of other good optional additions to just the cabbage and carrot. Feel free to try different combinations. Apples make for a nice refreshing variation." - April Ferre
