16 July 2014

Jicama, Lime, and Pepita Slaw


In the span of 2 months, I have flown here, here, and here. I didn't intend for the trips to be so close together, but the timing happened to work best this way. They were all 8-12 hour flights promising a good amount of jetlag,  but none of which would I have traded in if I had to do them over again. Nevertheless, I am very happy to finally be home for good this summer to take in some of our own warm summer sun.

Several recipe ideas resulted from our trip to the U.S., one of which was this jicama slaw. While it was fresh on my mind (and the….ahhem…. "shipped jicama" was fresh), I wanted to share it with you, but I promise to return to some Balinese-inspired recipes in the coming months.

My sister-in-law and I made this jicama slaw during our family reunion. I love jicama but have missed it here in Switzerland. If you're not familiar with this root, it is grown in Mexico and other parts of Latin America and Southeast Asia. It is slightly sweet with a texture similar to water chestnuts, pear, and kohlrabi. If you cannot find jicama, grated kohlrabi and a tart apple would be a great substitute in this slaw. Otherwise finely chopped white cabbage (using the regular blade in a food processor) and a grated tart apple would also be delicious.



Jicama, Lime, and Pepita Slaw
Serves 4

Notes: If you cannot find jicama, substitute grated kohlrabi and a tart apple or finely chopped white cabbage (using the regular blade in a food processor) and a grated tart apple.

Juice from 1 medium juicy lime
3 Tbsp. extra-virgin olive oil
Drizzle of honey
1/2 red chili (or jalapeno), minced
Handful cilantro, chopped
1/4 tsp. chipotle chili powder/smoked paprika (optional)
1/4 tsp. salt
1 large jicama (~1.5 lbs/0.7 kg)
1/4 cup (33 gr) toasted pepitas (pumpkin seeds)

In a medium mixing bowl, whisk together lime juice and next 6 ingredients (through salt).

Next, prepare jicama. Cut away ends of jicama and peel skin with a knife or vegetable peeler. Shred jicama using the large grates of a box grater. Squeeze shredded jicama over the sink to remove excess water, then add to the dressing in the mixing bowl.

Using two forks or salad servers, toss jicama until covered in dressing, top with toasted pepitas, and serve. This is great to travel with and for picnics, as it can sit at room temperature for several hours. Simply toss pepitas in last minute if you plan to leave it out for a while.

10 comments:

  1. I have never tried or even heard of Jicama before, what does it look like? It sounds interesting - I love trying new vegetables so I will have to keep an eye out. And wow - you have done a LOT of travel! As much as I love travelling, it is always nice to get home isnt it :)

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    1. Agreed, it is sooo nice to come home. Jicama is a round bulb root veg with brown skin and a white interior. I wondered if you have them there since you're so close to Asia. It's worth seeking out, they're also a great raw crunchy dipper for hummus and the like. Let me know if you find any, good luck!

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  2. I have never cooked this fresh and warm recipe before, it looks deceptive with its clean and simple colours but I know it'll have a good whack of slow heat! X

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    1. Yes, it is a clean salad but the kick from chili and and chipotle keep it interesting. I imagine you could add a little more heat than called for and enjoy it even more!

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  3. I have used Jicama with dips and as a side to Mexican dishes but never as a slaw so I am looking forward to trying this recipe!

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    1. Jicama is so versatile isn't it? I love it with dips too!

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  4. What a great recipe, jicama is such a unrated veggie or root(not sure what it is). Will try this version !

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    1. Thank you Cheri! You're right, it is a very underrated root. Hope you like this version!

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  5. I have never tried jicama and now I'm totally intrigued! This salad looks so clean and summery! I love how your green bowl brings out the green freshness of this dish!

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    1. Ooh I do hope you can find jicama in Charlotte, Grace!! Amazing what sun and colorful bowls do to pictures. ;-) But it really is a very clean and refreshing salad for the summer months.

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