Jicama Slaw

Jicama Slaw

Jicama (hee-cama) is a vine native to Mexico. The edible root is a tuber that looks a little like a potato. It has the texture of a pear and even tastes like a pear, but it isn't as sweet and is starchier. Jicama can be eaten raw, sautéed or even roasted. Jicama is very low in calories and high in fiber and vitamin C. 

Make sure to remove all the tough peel as it can give you an upset stomach.  I usually remove it with a knife rather than a vegetable peeler. 

Making Jicama Slaw is an easy and delicious way to try it for the first time. You could shred your own cabbage and carrots, but I just buy them already prepped to save time. Make sure that you use light olive oil, or the oil will become overpowering. I use this to dress up my Crispy Chicken Tacos.

Servings: 6

Time:  Prep: 10 minutes Chill: 2 hours-Slaw in about 2 hours

Hardware:  Measuring spoons and cups, a cutting board and knives, a mixing bowl, a whisk, a large storage container

Ingredients

Dressing

• ½ cup light olive oil
• ¼ cup lime juice
• ¼ teaspoon salt
• Pinch of red pepper flakes

………………..

 Salad

• 1-8-ounce package of shredded cabbage
• I medium jicama (8 oz)
• 1 small red onion (4 oz)
• 2 ounces of matchstick carrots
• 2 tablespoons cilantro
• Dressing
• Fresh black pepper

1. Whisk together the ingredients for the dressing. Set aside
2. Remove the outer peel of the jicama. I just cut it off with a knife. Slice the jicama into matchsticks. Slice the onion into the thinnest slices that can. Wash and chop the cilantro
3. Toss the slaw, jicama, onions, carrots and cilantro. Then toss the slaw with the dressing until everything is thoroughly coated. Chill for at least two hours before serving. Taste and adjust the salt and top with a generous amount of black pepper before serving

Sesame Slaw

More broccoli slaw!  I make slaw often because it is so effortless and everyone loves slaw.  I also like mixing it up a little (puny.) The little kick of the ginger in this version is balanced nicely with the earthy taste of the sesame oil. 

Servings: 4

Time:    Prep: 10 minute Chill: 2 hours
Hardware:  Measuring spoons and cups, a cutting board and knives, a mixing bowl, a whisk, a large storage container

Sesame Slaw

 

Dressing

Ingredients:

• ½ cup olive oil based mayonnaise
• 2 tablespoons rice wine vinegar
• 2 teaspoons sugar
• ½ teaspoon sesame oil
• ½ teaspoon black pepper
• ¼ teaspoon salt

Salad

Ingredients:

• 1-12 ounce package of broccoli slaw
• 3 green onions
• 1 tablespoon grated ginger
• dressing

1. Whisk together all of the ingredients for the slaw.
2. Wash the onions and slice them as thinly as you can.
3. Toss the slaw, onions, and ginger.  Then toss the slaw with the dressing until everything is thoroughly coated.  Chill for at least two hours before serving.

Serve with Katsu Mustard Chicken and Sweet Chili Noodles

Spicy Sweet Broccoli Slaw

Broccoli slaw is a fun alternative to cabbage slaw.  I like to throw in baby bells for color and raisins for sweetness and a change in texture. 

Servings: 4

Time:    Prep: 10 minute Chill: 2 hours
Hardware:  Measuring spoons and cups, a cutting board and knives, a mixing bowl, a whisk, a large storage container

Baby bells are crunchy
& so beautiful

Ingredients:

Dressing

• ½ cup olive oil based mayonnaise
• 2 tablespoons spicy stone-ground mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon light brown sugar
• Pinch Cayenne pepper
• ¼ teaspoon salt
• ½ teaspoon black pepper

Salad

• 1 package of broccoli slaw
• 3 red, orange, and yellow baby bell peppers (¼ cup)
• 3 green onions
• ⅛ cup golden raisins*
• Dressing

1. Whisk together all of the ingredients for the dressing.
2. Wash the peppers and onions.  Slice them as thinly as you can.
3. Toss the slaw, peppers, onions, and raisins.  Then toss the slaw with the dressing until everything is thoroughly coated.  Chill for at least two hours before serving.

 * I use golden raisins, regular raisins, and dried cranberries to make my salad pretty and to add more tastes and textures.