Memorial Day Food - Papaya, Jicama, and Red Onion Slaw in Blueberry Vinaigrette

• Bing! Bam! Boom! Coleslaw that will knock your socks off, and shoot bursts of color is a must on a patriotic party table whether you're celerbating Memorial Day, the Fourth of July, or another red, white, and blue holiday.

This recipe has the usual suspects in a cole slaw ingredient list, such as a few varieties of cabbage, but it takes a unique turn with the addition or jimcama, papaya, and blueberries. Jicama is a vegetable that looks like a large brown potato with an inner texture similar to an apple or water chestnut. Shreds of jicama along with the fruit give the summer slaw recipe a great crunch and fresh taste.

• 1 cup fresh blueberries, rinsed
• 1/4 cup white grape juice
• 2 tablespoons white wine vinegar
• 1 cup canola oil
• 1/4 teaspoon salt
• 1/2 teaspoon sugar
• 2 large heads red cabbage, finely shredded
• 1 medium jicama, peeled, coarsely grated
• 2 papayas, peeled, seeded, cut into small cubes (about 5 cups)
• 1 medium red onion, cut into thin slivers

Place blueberries in a large bowl, and, crush with the back of a spoon. Add white grape juice, vinegar, oil, salt, and, sugar, and, whisk together until combined. Cover with plastic wrap and let stand at room temperature over night.

Combine cabbage, jicama, papaya, and, onion in a large bowl. Pour Blueberry Vinaigrette over ingredients and toss to combine. It may be necessary to divide mixture between 2 bowls.
Serve cool or at room temperature. Store covered in plastic wrap in the refrigerator for up to 2 days.

Makes 20 servings