Summer seems to be upon us here in Arizona, even though I think spring only officially got started a couple of weeks ago. So, with temps in the 90s, and our grill performing its usual work-horse duties, I wanted a side that could herald summer. Spring is fleeting. Summer, well that just seems to go on forever.
I have my faithful stand-by recipes, but I like to experiment early in the season to find out if there’s anything worth making for upcoming picnics, get-togethers with friends, etc. And I’m always enticed by oft-overlooked veggies. Like the jicama, for instance. You can find them in pretty much any grocery store, but it’s rare you see recipes calling for this uber-nutritious, fibrous root veggie. And I’m surprised it took me this long to think of it as perfect for cole slaw. The flavor and texture are spot on – crisp and sweet, somewhere between a water chestnut and a pear. The jicama’s flavor is enhanced by the lime and doesn’t give way to sogginess when the dressing is applied.
If you’ve looking for a change of pace from a traditional mayo-based slaw, this one is perfect. It’s tangy, zesty, and perfectly fresh for summer. Enjoy!
Jicama-Lime Slaw (recipe adapted from Cooking Light Superfast Suppers)
- 1 medium jicama, peeled and shredded
- 1 c green cabbage, shredded
- 1/4 c red onion, finely chopped
- 1/3 c fresh lime juice (about 4 limes)
- 2 tsp EVOO
- 1 1/2 tsp granulated sugar
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- Combine first three ingredients in a medium bowl, tossing well. Set aside. t
- Whisk together lime juice, EVOO, sugar, salt, and black pepper.
- Pour dressing over slaw mixture and toss well to coat.
- Serve at room temperature or chilled.
***Cook’s Notes: I was in time-saving mode, so I grabbed a bag of pre-shredded cabbage in the produce aisle. Turns out it was the angel hair variety, so a bit too flimsy for my taste, but worked fine. Next time I’ll either shred my own or make sure I buy a thicker shred.