~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
Time to table: 25 minutes
Makes 6 cups
2 tablespoons white wine vinegar
1 tablespoon olive oil
Zest and juice of 1 lime
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.
~ 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