Sunday, 15 April 2012

Jicama Salad


Jicama is a wonderful vegetable for salads. Jicama is a root that is grown in Mexico and Central America and it is pronounced HICK-A-MA. When you cut off the hard outer layer the inside is a white watery vegetable that reminds me of a cross between a potato and an Asian pear. Whenever I am in California it is very common to have it in salads. Next time you see one in the grocery store, pick one up, don't be scared, it's just a vegetable!

What you need:

  • a small jicama- julienned into small sticks
  • 2 carrots- sliced into sticks
  • 2 green onions/scallions- sliced into slivers
  • a handful of fresh cilantro/coriander
  • a side of red pepper- sliced into sticks 
  • 1 lime -juiced
  • 2 tbsp honey
  • 2 tbsp cider vinegar
  • 2 tbsp olive oil
  • 1/4 tsp Cayenne pepper
  • salt/pepper

Step 1: carefully cut off the skin with a knife. It can be tough sort of similar to a turnip.


Step 2: with a sharp knife cut the jicama in half, then cut halves into thin slices.


Step 3: line up a few of the slice and slice into matchsticks. Try to make them similar in thickness.


Step 4: peel and cut carrot into similar length pieces as the jicama.


Step 5: cut the carrots in half lengthwise and then slice into matchsticks trying to cut all pieces the same.


Step 6: cut green onions in uniform pieces and then same as the carrots, slice into pieces that are same size as other vegetables.


Step 7: slice off a piece of red pepper and then cut this side in half. Once again slicing into same sized pieces.

Hey, look at this recipe as a way to improve your knife skills. I like to use a large, sharp chef knife. The more you chop the better you get. Don't be that guy that uses the tiniest pairing or steak knife to do this job. Invest in a decent knife. Go on you deserve it!

Back to the Salad!


Step 8: chop the handful of cilantro and squeeze the lime into the bowl with all vegetables.

Step 9: add the rest of the ingredients to a jar or mix in a small bowl so you can dissolve the honey into the dressing and pour over and toss.


It's fresh and tart with a bit of sweet and heat. Similar to a slaw but still thick enough to enjoy the crunch of the vegetables. 









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