I made this slaw recently to take on a day trip with my family, and they ate it so quickly that I didn’t even get a bite! Good thing I packed other goodies, or I would have starved. (Well, we were 30 minutes from home, so I wouldn’t have starved. But I was getting really, really hungry, which is almost the same!) From what I hear, the tangy dressing soaks into the steak pieces, and when combined with the crunchy cabbage, carrots, and jicama . . . well, just make extra. Or so I’ve learned. You’ve been warned.
2 pounds ribeye or sirloin steak, grilled to medium, cut into strips
2 cups shredded green cabbage
1 cup julienned carrots
1 cup julienned jicama
¼ cup olive oil
2 TBSP lime juice
1 TBSP apple cider vinegar
1 tsp Dijon mustard
1 TBSP pure maple syrup
2 tsp minced yellow onion
1 tsp minced garlic
1 TBSP minced fresh parsley
1 tsp hot pepper sauce
¼ tsp sea salt
Pinch of freshly ground black pepper
Store the steak strips in an airtight container in the refrigerator or a cooler until needed.
In a glass bowl with a lid, combine the cabbage, carrots, and jicama. Refrigerate until needed.
In a jar with a tight-fitting lid, combine the dressing ingredients. Shake until fully combined. Refrigerate until needed.
Shake the dressing ingredients to re-combine.
Place the steak strips in the bowl with the veggies.
Pour the dressing over the slaw and meat, and stir to combine. Enjoy it quickly before it’s all gone!