A fresh take on coleslaw, substituting wet and crunchy jicama for cabbage. It's a really summery coleslaw, light and bright tasting. Delicious!
~recipe & photo updated and republished 2011~
~more recently updated recipes~
~more recently updated recipes~
2006: When a guy -- a GUY! -- writes, "I just adore this recipe", it's gotta be good. And let me tell you, Matt Bites is right. I adore this recipe too. (And have you seen his food blog? I adore IT, too!) It's simple. Wet and sweet with jicama. Bright and fresh-tasting. A tad unusual. Low in calories. Low in carbs. It is a perfect make-ahead salad for outdoor picnics. It has no mayonnaise and pairs beautifully with other picnic food like fried chicken, sandwiches, etc.
2011: I'm always pleased -- so pleased! -- when I remake a recipe and find it just as refreshing as its memory. Such was the case with this jicama slaw. It's completely a coleslaw, thanks to the texture, but jicama is a sweet surprise, wetter, brighter, softer than coleslaw. I'll say it again: "I adore this recipe."
WHAT IS JICAMA? I've started a new series of posts, quick introductions to unfamiliar vegetables.
RECIPE for JICAMA SLAW
Hands-on time: 25 minutes
Time to table: 25 minutes
Makes 6 cups
Time to table: 25 minutes
Makes 6 cups
DRESSING
2 tablespoons white wine vinegar
1 tablespoon olive oil
Zest and juice of 1 lime
SALAD
2 cups grated or chopped jicama (from about 1 pound, peel first)
1/2 an English cucumber, grated or chopped
4 red radishes, grated or chopped
1 carrot, grated or chopped
1/4 cup grated or chopped onion
1/4 cup chopped cilantro
Get creative -- add & subtract, increase & decrease!
Whisk the dressing ingredients in a large bowl. Add the salad ingredients and toss.
ALANNA's TIPS & KITCHEN NOTES
2006: Next time, I'll make a double batch and keep it in the fridge for lunch-time salads all week ~ or to have ready for an impromtu picnic! 2006: Next time, I'll consider skipping the food processor for a salad-ish (vs slaw-ish) texture. Jicama grates easily with a box grater and a sharp knife makes quick work of the other vegetables. 2011: I did indeed take my own advice and grated the jicama with a box grater, using the large holes. This worked like a champ, I won't bother again to get out the food processor for jicama, at least for a small-ish job like this one. 2011: After 3 or 4 hours, the radish color 'bleeds' into the white-fleshed jicama. Next time, I'll add the radish just before stirring. 2006: This recipe was first published in Sauce Magazine (sorry, the story is no longer online) along with two other unusual salads. The first is the gorgeous Spring & Summer Sliced Salad from Orangette, the second is Carrot-Sesame Salad from Je Mange la Ville.
MORE UNUSUAL SLAW RECIPES
~ Kohlrabi & Apple Slaw with Creamy Coleslaw Dressing ~
~ Celeriac Remoulade ~
~ Classic Coleslaw with Boiled Dressing ~
~ more jicama recipes ~
from A Veggie Venture
~ Favorite Summer Salad Recipes ~
~ Alice Waters' Coleslaw ~
~ Holy Slaw! ~
~ more salad recipes ~
from Kitchen Parade, my food column
~ Kohlrabi & Apple Slaw with Creamy Coleslaw Dressing ~
~ Celeriac Remoulade ~
~ Classic Coleslaw with Boiled Dressing ~
~ more jicama recipes ~
from A Veggie Venture
~ Favorite Summer Salad Recipes ~
~ Alice Waters' Coleslaw ~
~ Holy Slaw! ~
~ more salad recipes ~
from Kitchen Parade, my food column
NEVER MISS A RECIPE! For 'home delivery' of new recipes from A Veggie Venture, sign up here. Once you do, new recipes will be delivered, automatically, straight to your e-mail In Box.
© Copyright Kitchen Parade 2006
Email this post to yourself or a friend |
8 comments:
Oh yum. I like the idea of how sturdy the jicama would be to hold up over a little time. That's one of the things I like about broccoli slaw too. It doesn't get watered down and limp like cabbage slaw does sometimes in the summer.
That sound great if I only can get hold of such a jicama. Will keep my eyes open.... I love cole slaw which we often got served on our travels and I adored it. So maybe I should give it a try... Thanks for sharing, angelika
That looks gorgeous. I would love to try that but I think I need to find a jicama first here.
I know that my husband would love this recipe. There must be something about jicama that agrees with a guy!
I'm featuring this recipe as one of the South Beach Recipes of the Week on my blog. I'm using your photo (with a photo credit for you of course) and a link to the recipe. Please let me know if you have any problem with how I've done this.
Thanks,
Kalyn
That sounds intriguing.
I'm glad I dug up your web address again.
Yum, sounds like the perfect dish to keep in the fridge this summer - to have with a sandwich or wrap for lunch. I never thought of using jicama for a slaw. Thanks, Chris
My family in Mexico loves this recipe.
1.-Coarsely grate a peeled jicama,
2.-Coarsely grate some peeled carrots
3.-peel some cucumbers, cut in half lenghtwise take out the seeds and cut in semicircles.
4.-Take some oranges, cut in half and with a grapefruit knife take out the pulp, and squeeze the juice.
Mix all together, add some coarse salt and chili powder. Put in the refrigerator and ¡Buen Provecho!
If you want to, you can add some lemon juice.
Children love it. We take it on picnics, in lunch boxes, or as a snack in hot weather.
Post a Comment
Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna