Crunchy Jicama Slaw with Red Onion
This fresh and crunchy side makes a nice accompaniment to a chili or other heavy entree. If you want to kick up the spice level you can add a jalapeño pepper, seeded and minced! (Photo credit: Ken Hively / Los Angeles Times)
Recipe by Jenny Matthau
| Yield: 4-6 servings | Time: 10 minutes |
Ingredients
Vinaigrette
1/3 cup olive oil
1/4 cup fresh-squeezed lemon juice
1/4 cup orange juice
1 clove garlic, minced
1½ teaspoons mustard
1 tablespoon honey or maple syrup
1/4 teaspoon seal salt, or to taste
Salad
1 pound jicama (1 small)
3 tablespoons minced red onion
2 tablespoons cilantro, chopped
Freshly ground black pepper, to taste
Preparation
Make the vinaigrette by combining oil, lemon juice, orange juice, garlic, mustard, honey, and salt in a blender. Process for 2-3 minutes until smooth and creamy. Add more salt is desired.
Using a sharp heavy knife, cut off the top and bottom of the jicama and peel it, cutting away the rounded edges to form a rough cube. Cut the jicama in slices between one-eighth and one-fourth-inch thick. Stack some of the slices and cut the same thickness into sticks.
Collect the sticks into a large mixing bowl and repeat with the rest of the jicama. Add red onion, cilantro, pepper, and dressing.
Toss to combine and serve.