I don’t know about you but springtime has got me wanting to eat all the things that are fresh and bright and not super heavy. Things like big salads are on the top of my list. Or slaws like this jicama slaw. It is A+ and perfect for springtime munching.
Jicama. Maybe you have heard of it, maybe not. It is a vegetable, a tuber to be precise. And it tastes like a crunchy, juicy, not sweet apple, but also kind of reminds me of kohlrabi. And it slightly nutty, with a hint of potato? Just know it is delicious. You might have even had it and not even been aware of it, in say a salad or maybe spring rolls. Anyway, if you haven’t had it, it is definitely worth trying like in this slaw which is basically just jicama with cabbage, carrot and onion tossed in a cumin chili lime situation. It is fresh and crunchy and spicy and filling and all the things that I want be eating right now.
What we have it a really dang tasty and a quick toss together situation. What more can we ask for?
To the jicama slaw!
The stuff. A small jicama, a carrot, a hunk of red cabbage, chili powder, cumin, a lime, red wine vinegar,a little maple syrup, and salt and pepper.
Cumin, chili, maple, and vinegar go into a big bowl and get mixed around. Pop the bowl into the microwave if you can and heat it up for like 30 seconds, just o take a bit of the rawness of of the spices.
Now peel the jicama. Use a sharp knife and carefully peel away the brown skin from the white flesh. Do not leave any of the skin on cause it is not good to eat!
Once the jicama is peeled, grab a mandolin and julienne it (or cut into thin matchsticks with a knife). Then julienne the carrot and shredded the cabbage and onion.
Dump all the veggies into the bowl with the spices then add in the juice of the lime and a pinch of salt and pepper.Toss around until evenly combined and coated.
There you have it. Chili lime jicama slaw. Now you eat it. As a side to any dish you wish or just as it is, a big bowl of goodness.
-C
Chili Lime Jicama Slaw
Serves 3-4 (as a side)
1 medium Jicama (around 3 cups julienned)
1 small carrot
1 small onion
a small hunk of red cabbage
a lime
3/4 teaspoon cumin
3/4 teaspoon chili powder
1 teaspoon maple syrup
1 tablespoon red wine vinegar
salt and pepper
Place cumin, chili, maple, and vinegar into a large bowl. Mix around and pop into the microwave for 20-30 seconds just to heat it up a bit and remove some of the rawness of the spices.
Peel the jicama. Do it with a knife (so carefully) and remove all of the tough brown skin away from the white flesh. (Do not eat skin..It can make you sick). Now either with a mandolin of a knife, julienne the jicama along with the carrot. Use a thicker setting for the jicama and a thinner one for the carrot. Shred or thinly slice up the cabbage and onion as well. Toss all the veggies into the bowl with the spices. Squeeze in the juice of the lime, add a pinch or two of salt and some black pepper and toss around until everything is evenly combined and coated.
You can eat it right away but It taste better when it has had a chance to sit for a little while.
Serve cold along with anything. Or eat on it’s own. Store left overs in fridge for up to a week.