- 1 bunch cilantro (stems and leaves separated. You should have about 1/2 cup of each); coarsely chop leaves
- 1/2 cup sour cream
- 1 teaspoon finely grated lime zest
- 3 tablespoons fresh lime juice
- 1/2 cup mayonnaise
- Salt
- Freshly ground pepper
- 1 large head of green cabbage, very thinly sliced (about 5 cups)
- 1 julienned peeled small jicama (about 1 cup)
- 4 sliced scallions
- Separate stems and leaves from 1 bunch cilantro (you should have about 1/2 cup of each); coarsely chop leaves. Purée cilantro stems, 1/2 cup sour cream, 1 teaspoon finely grated lime zest, and 3 tablespoons fresh lime juice in a blender.
- Transfer cilantro mixture to a large bowl and whisk in 1/2 cup mayonnaise; season with salt and pepper. Toss in 1/4 very thinly sliced large head of green cabbage (about 5 cups), 1 julienned peeled small jicama (about 1 cup), 4 sliced scallions, and chopped cilantro leaves.