This recipe is so fast and easy because the glaze is made with simple store-bought ingredients. This “chef’s secret” can be the beginning of many more great, glazed dishes that you can prepare, using my simple formula.
This twist on traditional coleslaw is a powerhouse of phytonutrients. Crisp Jicama is is a refreshing change and is great on a crudite platter as well as in our slaw. Try to get the fresh horseradish root, but prepared in the jar will work as well. You decide how spicy you want your dressing to be. Use it on baked potatoes, and roasted Asparagus.