Looking for a great and easy-to-make side dish to take to a Fourth of July celebration or other summer cookout? Well look no further than this light and refreshing jicama slaw, courtesy of my friend Chef Cherisse Byers. This pairs great with grilled chicken or pork chops and is a wonderful alternative to a traditional coleslaw.
What is jicama, exactly? It’s a juicy, sweet and nutty tuber that tastes much like a savory apple. Crunch, it is most commonly prepared raw, but you can cook jicama, too. Its white flesh stays crisp when cooked briefly. You can find it in most major grocery stores in the produce section.
Recently, I assisted Chef Cherisse at Whisk to make this slaw and she julienned the jicama. However, she recently altered the recipe and grated the jicama instead. “When you grate the jicama it holds onto the dressing better and the diced mango gets nice and “tangled” in the shreds. Also, the texture and appearance is closer to that of the traditional slaw.” So give it a try according to your personal preference.
- 1 large jicama, peeled, julienned (or grated in a food processor*)
- 1 ripe mango, peeled, small diced
- 1 red bell pepper, julienned
- 1 cup plain yogurt (I used Greek)
- 2 tablespoons cilantro, chopped
- 2 tablespoons parsley, chopped
- 1 shallot, minced
- 1 garlic clove, minced
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lime juice
- 2 teaspoons honey or agave nectar
- Kosher salt and freshly ground black pepper to taste
- 2 scallions, thinly sliced
In a large bowl combine jicama, mango and peppers.
In a separate bowl whisk the dressing ingredients. Season to taste with salt and pepper.
Add the dressing to the veggies.
Toss vegetables with dressing; refrigerate until ready to serve.
Doesn’t this look awesome as a side to baby back ribs, baked beans, fresh corn, deviled eggs, etc.!
*Grated jicama should be drained of excess liquid before using in the salad.
Eat, drink and be merry!
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