Jícama Slaw: Recipe
Jícama Slaw is perfect for these hot summer days and works equally well as a salad or topping. (At our food cart, it’s a critical component in the BARB-B-Que Eggplant Po' Boy Sandwich and Turtle Bean Taco.)
With a satisfying crunch and mix of colors and textures, its slightly sweet and tangy taste will have you bringing this dish to all your picnics and get-togethers.
What is jícama? A nutritious vegetable with a refreshing juicy snap, jícama is often described as a cross between an apple and a potato, similar in texture to water chestnuts. It can be found at most grocery stores in the produce section. Jícama is native to Mexico, where it’s sometimes called yam bean, Mexican potato, or Mexican turnip. Fun fact: Jícama looks like a typical root vegetable—but even though we eat the root, it’s a member of the Fabaceae family, which includes peas and beans!
Yield: 4-6 servings
Prep Time: 15-30 minutes
Ingredients:
1 medium jícama, peeled and julienned.* (Look for a firm texture and an even light brown color with few spots or cracks.)
3 medium-to-large carrots, julienned. (For a beautiful presentation, we like to use organic rainbow carrots—especially the red ones with multi-colored insides.)
1 poblano pepper (or ½ cup), julienned. (In some areas of the country, these are called pasilla peppers.)
1 red bell pepper (or ½ cup), julienned.
1 sweet onion (or ½ cup), julienned.
1 tsp sugar. (Optional if avoiding refined sugars.)
1/8 tsp salt, or to taste.
Fresh ground black pepper, to taste.
1 T chives, finely chopped, for garnish.
Instructions:
Add the prepared ingredients to a medium-sized bowl. Gently combine. Cover and chill for at least 30 minutes. Serve cold on a bed of arugula or mustard greens. Keep leftovers refrigerated in a tightly sealed container and consume them within a few days.
Notes:
* Julienne is a French technique in which the food item is cut into long thin strips, like matchsticks. It can be done by hand or by using a mandoline slicer.
Consider using organic whenever possible: Not only is it healthier for you and the planet, but you might be surprised at the flavor boost it gives your cooking!