There’s this little Cuban place downtown that makes the best jicama slaw, but it’s a little bit of a haul for me to go down there, and it’s a tad pricey.
I’ve been craving this refreshing, tangy, slightly-spicy little salad for a few weeks now, so when I saw jicama at the grocery store, I decided right then I would just make it myself!
This is super easy and quick to make, and it’s one of those dishes you can make to impress your friends at a dinner party, barbeque, or potluck.
If you’ve never eated or heard of jicama before, you’re in for a real treat! In appearance, jicama kind of looks like a turnip-shaped potato. Observe:
In taste and texture, a jicama can be compared to a savory apple. It’s slightly sweet, savory, crunchy, juicy, and refreshing. You won’t want to eat the peel, like you would an apple, but just like an apple, it’s delicious in salads and slaws. It’s also wonderful in salsas and as an addition to pico de gallo, as well as Asian stir frys.
The following recipe includes spicy peppers, but if you leave those out, the salad will be sweet and tangy.
SERVES 4
Ingredients
1 jicama, peeled and cut into matchsticks
1 red bell pepper, thinly sliced
1/4 head cabbage, shredded (I had green cabbage on hand, but red cabbage would be prettier.)
1/2 red onion, thinly sliced (I used a sweet onion, but would have preferred red!)
1 fresh red chili pepper, minced
1 ripe mango, diced
Dressing
6 tablespoons olive oil
6 tablespoons unseasoned rice vinegar
3-4 tablespoons fresh lime juice
1 handful of chopped cilantro leaves
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon organic sugar
Chop all the veggies and the mango and put them in a medium bowl. Then whisk all the ingredients for the dressing together, and pour the dressing over the veggies. Gently toss to combine, and refrigerate for up to 2 days (if it lasts that long!) Hehe. Enjoy!
- 1 jicama, peeled and cut into matchsticks
- 1 red bell pepper, thinly sliced
- ¼ head cabbage, shredded (I had green cabbage on hand, but red cabbage would be prettier.)
- ½ red onion, thinly sliced (I used a sweet onion, but would have preferred red!)
- 1 fresh red chili pepper, minced
- 1 ripe mango, diced
- 6 tablespoons olive oil
- 6 tablespoons unseasoned rice vinegar
- 3-4 tablespoons fresh lime juice
- 1 handful of chopped cilantro leaves
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon organic sugar
- Chop all the veggies and the mango and put them in a medium bowl.
- Whisk all the ingredients for the dressing together
- Pour the dressing over the veggies.
- Gently toss to combine.
- Refrigerate for up to 2 days
- Enjoy
I’d likely enjoy it, with a couple subs (I prefer not to use vinegar in any form) but unfortunately, my husband is allergic to mango, so I dare not make it…but someone who can enjoy it instead, please do so and remember me…Thank you!