I've been busy cooking, catching up on sleep and swimming laps at my condo's pool. Not a bad way to spend my time...although laundry awaits.
When I was thinking about recipes to post this week, my inspiration was pretty much shut. Then, I discovered Asian pears were on sale at my grocery store and decided to make a slaw using them.
Alas, my store didn't actually have the Asian pears available. Not wanting to scratch my plans of making the slaw, I decided to use jicama instead!
What is jicama? Well, it looks like a flat giant potato, but it doesn't have to be cooked. Once peeled, it can be shredded or chopped and added to salads. It has a slightly starchy taste, but a crisp light texture.
Combined with carrots, daikon radish and a sweet apple, jicama makes a great slaw. There is no mayonnaise in this recipe, which makes it healthy and perfect for picnics!
1 jicama, about a size of a large grapefruit, peeled and cut into matchsticks
2 carrots, peeled and cut into matchsticks
1 daikon radish, peeled and cut into matchsticks
1 Fuji apple, cut into matchsticks
2 tablespoons chopped cilantro
juice of 1 lime
1 teaspoon sesame oil
2 tablespoons apple cider vinegar
1 tablespoon ponzu citrus seasoning dressing and sauce
salt & pepper to taste
1. Combine all ingredients in a large bowl. There is no need to whisk the dressing in a separate bowl.
2. Refrigerate the slaw for at least an hour.
Can this recipe be any easier? I don't think so.
Have you cooked with jicama before? What are you eating this Memorial Day?