In early May, I went to a potluck and had the most wonderfullest slaw I ever had in my life and it wasn’t cole slaw! It was jicama slaw. This slaw was so fresh, tangy, and fruity that I just had to re-create the masterpiece in my own home! Lucky for me, one of my good friends sent me the recipe! She actually posted it on my blog, in the comments section of a post. Nearly three weeks later, I finally made the slaw. All of the ingredients for the slaw, including the jicama, came to UNDER $5! $3.30 to be exact!
By the way, jicama is a sweet, root vegetable that resembles a turnip on the outside and an apple on the inside. It’s not as sweet as an apple and it doesn’t have any seeds. Bonus info: jicama produces a natural insecticide in the above ground vine, meaning that the plant protects itself from harmful pests.
Warning: This slaw is HIGHLY addictive. I made a test sample today because I plan on taking some to my family Memorial Day BBQ this weekend. The slaw you see in the picture above is ALL FOR ME! I’ll make a fresh batch Sunday morning and let it marinate a couple of hours before I take it to the family gathering. And, if they don’t like, that’s ok, more for me! And, since I’m eating paleo, it will probably be the only thing I can eat anyway, besides the meat.
Tangy, Fresh, and Fruity Jicama Slaw.
Jicama (I used a 1.83lber)
1/2 of medium Red onion
1 navel orange
Dressing: (experiment with the measurements until it tastes good. When I first started it out, it had way too much citrus juice so I added more EVOO to compensate. I just kept adding a little, bit by bit, until it tasted good!)
zest and juice of 1 lime
juice of 1/2 lemon
ginger (to taste)
Directions: Slice and dice all the vegetables until they are bite sized. If you have a mandolin slicer, use that. I didn’t so I just sliced my jicama in shoestring like pieces. It was easy as the jicama is not to hard to slice into. Mix up the dressing. Toss dressing on veggies and mix until all the veggies are coated in dressing. Let marinate in the frig at least two hours so the flavors can integrate.
So, after I put the salad together, I tasted it and it was simply delicious, even without two hours of marination. However, I think it will taste EVEN better after the marinating period. Please, heed my warning and don’t say I didn’t tell you! This salad is wonderful and PERFECT for summer potlucks!