Jicama Carrot Slaw with Grilled Steak

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.

STEAK

• 2 pounds ribeye or sirloin steak, grilled to medium, cut into strips

SLAW INGREDIENTS

• 2 cups shredded green cabbage
• 1 cup julienned carrots
• 1 cup julienned jicama

DRESSING INGREDIENTS

• 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

Serves 4

Prep Day:

1. Store the steak strips in an airtight container in the refrigerator or a cooler until needed.
2. In a glass bowl with a lid, combine the cabbage, carrots, and jicama. Refrigerate until needed.
3. In a jar with a tight-fitting lid, combine the dressing ingredients. Shake until fully combined. Refrigerate until needed.

Serving Day:

1. Shake the dressing ingredients to re-combine.
2. Place the steak strips in the bowl with the veggies.
3. Pour the dressing over the slaw and meat, and stir to combine. Enjoy it quickly before it’s all gone!

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