This is a refreshing, tangy slaw that is a great with fish tacos, anything spicy or just alone on a hot day! While I mentioned on Wednesday that jicama was a supermarket purchase, I grabbed my cilantro and carrots at the farmer’s market to balance out the carbon footprint. The key to this dish is making it up ahead of time and letting the flavors settle in as jicama absorbs flavors big time. And the jicama gives it an amazing crunch.
Serves 4 -6
1 jicama, peeled and thinly sliced
½ pineapple, cut into bite sized chunks
2 carrots, shredded
½ red onion, thinly sliced
½ cup cilantro, minced
juice and zest of one lime
3 tablespoons red wine vinegar
1 tablespoon olive oil
½ tablespoon honey
salt and pepper
Peel away the brown skin of the jicama, then thinly slice using a mandolin and sliver into matchsticks (any size and shape will work if you don’t have a mandolin). Next add your pineapple, carrots, red onion and cilantro to a large bowl. In a small bowl, mix together the lime juice and zest, red wine vinegar, olive oil, honey, salt and pepper. Pour dressing over the slaw and combine. Let chill for about an hour for optimal taste.
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