Thursday, May 27, 2010

0 Recipe #114: Asian Jicama Slaw

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This refreshing jicama slaw is not your usual "slaw" recipe. It's spicy & sweet, and is quite a treat. :) Jicama, also known as the Yambean or Mexican potato, has a crisp, clean flavor with a crunchy texture similar to that of water chestnuts or apples. It's also quite healthy for you: Jicama in rich in fiber, potassium, and Vitamins C & E. It's also low in sodium (only 5 mg. per cup) and contains zero fat & cholesterol. Due to its high-fiber content, it's a very filling selection and is often credited as natural "weight loss" food.

This jicama slaw makes an excellent accompaniment to foods served at a barbecue or picnic -- from juicy burgers and hotdogs to grilled chicken and vegetable kebabsJicama slaw also goes exceptionally well with spicy Mexican dishes like fajitas or burritos, Asian stir-fries, or Mediterranean/Middle Eastern foods.

You can either serve it plain, or add some of the optional ingredients below. It's particularly good mixed with cold noodles.

This is what we're having for dinner tonight. :)



Asian Jicama Slaw

Slaw Ingredients:
2 c. jicama, peeled & then shredded or julienned (about 1 large jicama bulb)
1 c. purple cabbage, shredded
1 c. baby carrots, shredded
1 c. celery, shredded (about 1 large stalk)
1 c. red bell pepper, shredded
1 c. scallions including the green stems, sliced thinly on the bias (about 7-8 large scallions)
1/2 c. toasted almonds, slivered (or crushed toasted peanuts, whichever you prefer)
1/4 cup fresh cilantro, finely minced (optional)

Dressing Ingredients:
1/4 c. sesame oil
2 Tbsp. soy sauce
1 Tbsp. rice wine vinegar
2 Tbsp. honey
1/4 c. freshly squeezed lime juice (about 1-1 1/2 large limes)
1/2 Tbsp. lime zest
1 Tbsp. ginger, grated (about 1" piece)
1 Tbsp. garlic, peeled and minced (2 cloves)
1/8 tsp. crushed red chili pepper flakes
1/8 tsp. freshly ground black pepper

Optional Ingredients:
1 c. cooked chow mein noodles, cooled to room temperature
1/2 c. daikon radish, peeled and shredded
1/2 c. cucumber, stripe-peeled and cut into matchsticks/cubes (about 1/2 large cucumber)
1/2 c. avocado, peeled, pitted, and chopped (about 1/2 large avocado)

Directions: To prepare the shredded vegetables, use a food processor with a shredder blade. You can also use the food processor to make the dressing. Thoroughly toss together slaw ingredients and dressing in a large serving bowl. Chill in refrigerator for at least 15-30 minutes before serving, to allow flavors to develop. Serve and enjoy!

Yield: 6 servings as a main course, or 12 servings as a side dish.

Chef's Notes: When buying jicama, look for vegetables with unblemished skin that are relatively dense in weight for their size. Unpeeled jicama will keep in the refrigerator for up to three weeks.

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