gluten-free, salads, sides, vegetables

jicama slaw

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One of my fellow foodie friends sent me this recipe (in list form, without any measurements, of course) and insisted that I would love it.  And I do.  I really do.  I improvised a bit but I'm fairly confident that you can't really do much to hurt these ingredients.  For those of you not familiar with jicama, it looks like a turnip and tastes like a not sweet apple crossed with a water chestnut.  It's loaded with vitamin C and has no fat.  It's mostly used raw in salads and adds a nice, neutral crunch.  And don't be afraid of the number of jalapeños.  They add a hint of spice but very little heat after they sit in the dressing for a bit.

The slaw was created by my friend's mother whom I've never met but would like to... A graduate of CIA, brings an extra suitcase to Paris for groceries, makes her own jam, you know, my kind of girl.

There is a bit of knife work involved so get those blades a'sharpened.  It makes a good amount and lasts for days, making the work worth it.  Bonus:  the dressing and jicama turn a stunning shade of pink after the first day.

I served it with coconut and pineapple spare ribs one night and Acapulco turkey burgers a couple of days later.  It's a very versatile dish, pairing nicely with just about anything grilled.

jicama slaw

with thanks to Ann Pagac

for the slaw:

1 jicama, peeled

1/2 red cabbage

3 medium carrots, peeled

1 red bell pepper

1 yellow bell pepper

1 red onion

5 jalapeños, seeded

for the dressing:

1/4 c honey

1 c white balsamic vinegar

1 c mayo (I used Vegenaise)

2 t ground cumin

1 t celery seeds

salt and pepper to taste

Julienne all of the vegetables and place in a gallon-sized ziploc.

Combine all of the dressing ingredients, pour into the bag and mix thoroughly.  Place the sealed bag in a large bowl (to catch any leaks and for easy rotating)  Let the flavors come together for a couple of hours, turning the bag over every half hour or so.