Ingredients with Measurements:
- 1 medium jicama, peeled and julienned
- 2 medium carrots, peeled and julienned
- 1/2 red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Special equipment needed:
- Mandoline or sharp knife for julienning vegetables
Step-by-step instructions:
1. In a large mixing bowl, combine jicama, carrots, red onion, and cilantro.
2. In a small mixing bowl, whisk together lime juice, honey, olive oil, cumin, salt, and pepper until well combined.
3. Pour the dressing over the vegetables and toss to coat evenly.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Before serving, give the slaw a quick toss to redistribute the dressing.
- Time:
Preparation time: 15 minutes
- Refrigeration time: 30 minutes
Temperature:
- Serve chilled
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 100
- Fat: 3g
- Carbohydrates: 19g
- Fiber: 7g
- Protein: 2g
Substitutions for ingredients:
- Jicama can be substituted with daikon radish or kohlrabi.
- Red onion can be substituted with white or yellow onion.
- Cilantro can be substituted with parsley or mint.
Variations:
- Add sliced jalapeño or serrano pepper for a spicy kick.
- Add chopped red bell pepper or cucumber for extra crunch.
- Use lemon juice instead of lime juice for a different flavor profile.
Tips and tricks:
- Use a mandoline or sharp knife to julienne the vegetables thinly and evenly.
- To save time, use a food processor with a julienne attachment.
- Adjust the sweetness and acidity of the dressing to your liking by adding more honey or lime juice.
- For a creamier slaw, add a dollop of Greek yogurt or mayonnaise to the dressing.
Storage instructions:
- Store leftover slaw in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This slaw is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the slaw in a large bowl or individual bowls.
- Garnish with additional cilantro leaves or lime wedges.
Garnishes:
- Cilantro leaves
- Lime wedges
Pairings:
- This slaw pairs well with grilled meats, fish tacos, or as a side dish for a summer barbecue.
Suggested side dishes:
- Grilled corn on the cob
- Black bean salad
- Sweet potato fries
Troubleshooting advice:
- If the slaw is too dry, add more dressing or a splash of lime juice.
- If the slaw is too watery, drain excess liquid before serving.
Food safety advice:
- Wash all vegetables thoroughly before preparing.
- Store leftovers in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Jicama is a root vegetable native to Mexico and Central America. It has a crunchy texture and slightly sweet flavor, making it a popular ingredient in salads and slaws.
Flavor profiles:
- This slaw is sweet, tangy, and slightly spicy with a refreshing crunch.
Serving suggestions:
- Serve as a side dish for a summer barbecue or as a topping for fish tacos.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican
Taste: Crisp, Tangy, Refreshing, Zesty