6/10 Tropical Jicama Slaw
Happy Meatless Monday.
Over the weekend we had two graduation parties and a Spring open house at a farm sanctuary to attend. Fun times and festive foods all around. I have often thought that soirees were the ideal place to introduce your nearest and dearest to a few of your favorite veg dishes.
When people are held captive in your home, they are typically willing to try new things and that is always fun. We tried several dishes over the weekend that we had never had before and it made the events even more enjoyable.
For just such occasions, I created this party-ready salad using jicama. Jicama is one of my favorite veggies because it is inexpensive, absolutely delicious yet somehow….. desperately underutilized. It is a root vegetable with an inedible skin. Once peeled, it reveals a snow white, juicy, crunchy vegetable.
It is like an apple crossed with a seedless grape and crisp cucumber. Jicama want to be eaten raw, dredged through dips or baked like fries. They are incredibly versatile, can be stored for extended periods of time and will elevate your next meal or festive occasion.
Here is a delicious way to enjoy this tasteful tuber.
Tropical Jicama Slaw
by: S. Duquet
Ingredients
2C shredded jicama (carefully remove skin from the jicama with a pairing knife or potato peeler. Cut jicama in half so it is easier to shred. Using a box shredder or food processor, shred 2 C jicama, approx 1 medium jicama)
4 Tbsp fresh lime juice (approx 4 limes)
2/3 C poblano finely diced (2 small poblano. I always taste peppers before I use them to gauge their heat level. Poblanos tend to be slightly hot but smokey and flavorful.)
1 C shredded unsweetened coconut
1C finely chopped pineapple
1/3 C finely chopped cilantro
a pinch or two of sea salt
Make it Happen
~Put all ingredients in a bowl and toss gently until thoroughly combined. That’s it. Enjoy immediately or cover and chill until ready to serve.
Two days after we had made our batch it was still crisp and delicious which makes this the perfect recipe to make ahead of time. Tropical Jicama Slaw is going to jazz up your next meal, BBQ or gathering with friends. They aren’t going to believe your gutsy use of coconut and poblano with a root vegetable. Oh yes you did my friend because you are a culinary deviant.
Have a delicious day.
Tags: ENgine 2 friendly recipe, healthy salads, jicama recipe, low sodium recipe, Meatless Monday, Meatless Monday recipe, oil free recipe, plant based diet, vegan side dish, vegan wannabe
