Jicama, a Mexican yam or turnip, aka yam bean, is widely used in Mexican and Asian Cuisines. It is mostly made up of water but has a slightly sweet flavor. The outer peel is very fibrous and must be peeled before eating. Jicama is crunchy, juicy and slightly sweet and is perfect for a slaw.
When I was making my Korean marinated grilled skirt sandwiches I decided to top them with a slaw. At first I thought about napa cabbage but I was looking for something that would add a nice textural contrast to the tender beef. I didn’t want regular cabbage as I felt that would change the entire flavor profile of what I was trying to accomplish. So, I decided on making a jicama slaw.
What you will need:
1/2 of a medium-sized jicama, peeled, sliced and julienned
1 small red onion, halved and sliced thin
1/4 of an english cucumber, diced
1/3 c cilantro leaves, chopped
for the dressing…
1/2 of a lime, juiced
2 T rice wine vinegar
1 T toasted sesame oil
1 T peanut oil, or vegetable oi
1/2 – 1 T sriracha sauce (you don’t want the heat to over power the flavors so use sparingly)
pinch of sugar
pinch of salt
fresh cracked pepper to taste
What you will do:
1. Mix the ingredients for the dressing and taste. Adjust seasonings if necessary. You are looking for a sour, spicy, and slightly sweet flavor.
2. In a bowl, combine the jicama, red onion, cucumber and cilantro. Pour dressing over and toss. Give another taste to make sure seasonings are just right.
You can make this ahead of time and mix the dressing in at the last-minute for faster prep. Serve with my Korean marinated grilled skirt steak sandwiches or on its own as a refreshing snack!
Cheers and happy eating!
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