Jicama and Carrot Slaw with Fresh Pineapple and Cilantro
Prep time, 30 minutes
Implements-
- Chef's Knife
- Serrated Peeler
- Mandoline
- Cutting Board
- Large Bowl
- Small Bowl
- Spiral or Flat Whisk
The task of cutting perfect julienne strips for this sprightly slaw is accomplished quickly and easily with a mandoline. Handheld julienne slicers can be used to cut the jicama and carrots, but jicama flesh is slightly stringy, so it will be slow going. If all else fails, use the shredding attachment that comes with your food processor. The slaw will have a different appearance, but the great flavor will still be there. Or, if you're in the mood, turn on some music, pour yourself a tall glass of something cool, and carefully and methodically cut thin matchsticks of jicama and carrot with a sharp chef's knife. Serve the salad with pan-seared jumbo shrimp, salmon, swordfish, or tuna.
Serves 6
Ingredients
- 1 (1-pound) jicama
- 3 or 4 carrots, peeled
-
- 2 green onions, white and green parts, thinly sliced on the diagonal
- ¼ cup coarsely chopped fresh cilantro leaves and tender stems
- 1/3 cup unseasoned rice vinegar
- 1/3 cup canola or other flavorless vegetable oil
- ½ teaspoon coarse salt
Procedure
- Trim the ends from the jicama and remove the skin. A regular vegetable peeler doesn't work on the thick, leathery skin, but a serrated-edged swivel-blade peeler or a small paring knife will do the job. Cut the jicama in half through the stem end. With the flat side down, cut each half into julienne strips with the julienne blade of a mandoline. There should be about 2 cups.
- Cut the carrots in half lengthwise. With the rounded side down, cut each half into julienne strips with the julienne blade of the mandoline. There should be about 2 cups.
- Using a chef's knife, divide the pineapple half in half lengthwise. Place 1 wedge cut edge down and slice away the center core. Slice off the rough outside skin and remove any spines with the tip of a paring knife or vegetable peeler. Cut the wedge crosswise into 1/8-inch thick slices. Stack a few slices at a time, cut the stack into 1/8-inch-wide julienne strips. There should be about 2 cups.
- In a large bowl, combine the jicama, carrots, pineapple, green onions, and cilantro. In a small bowl, whisk together the vinegar, oil, and salt until blended. Pour the dressing over the vegetables and toss to coat evenly. Cover and refrigerate for 1 hour, or until chilled, before serving.
From Things Cooks Love, by Marie Simmons
