Jicama Slaw? Oh gosh look what happened to Cole Slaw!
How did Jicama wriggle its way in there? But come to think of it, why not? There could be so many lovely variations on the “slaw” theme, where grated cabbage, as well as a pale color and a crunchy texture, seem to be always present: Jicama, fennel, apple, cucumber, and so on… go for it!
Jicama slaw affords a valuable solution to jicama’s natural blandness:
The good news is, jicama is lean and crunchy, and obediently takes on the flavors it is paired with, so with seasonings like ginger, yogurt (dairy or dairy-free) and lime, there’s no great danger of ending up with a bland salad!
Grating, slicing, shredding, chopping: Let your food processor do it all for you!
- 1 small cabbage, hard core removed, cut in wedges
- 1 medium jicama
- 1 seedless cucumber
- 5-6 sprigs cilantro, tough stems removed
- 2 inch piece ginger
- 6 scallions, sliced very thin
- 1/3 cup olive oil
- 1/3 cup lemon or lime juice
- 1/3 cup unflavored yogurt or dairy-free yogurt
- 2 good pinches red pepper flakes
Salt and pepper to taste
In a food processor, slice the cabbage, using the thinnest slicing blade. Shred the jicama and cucumber with the large-hole shredding blade. Chop the cilantro and ginger with the chopping blade. Place all the salad ingredients in a bowl. Whisk all dressing ingredients, pour over the salad and toss thoroughly.
Makes a good 6 cups.