I love Spring. It’s finally here and we were digging in the dirt all weekend. I planted my traditional ferns by the front door. My daughter and I put out some veggies in the garden and begonias in the front yard. Now we just have to figure out how to get the hose all the way out to the garden to water it. Hmm, maybe I’ll just pray for rain. Last year we had tons of tomatoes, squash and zucchini and the kids love going out to pick them. Tomatoes taste so delicious right off the vine, warm and juicy. Something weird happened with our cucumbers last year. They were white on the outside and tasted terrible. Let’s hope we do better this year.
I have made this Mango and Jicama Slaw so many times I can’t count. It is so good served with anything grilled especially chicken and shrimp. It’s light, crunchy and full of delicious flavors with the cilantro, jicama and sweet mango. Jicama is always a conversation piece because most people have never had it. It is an edible root that tastes somewhat like a water chestnut. There are so many ways you can use jicama – here are a few to try…
- on a crudite platter
- in spring rolls
- in sushi
- in a stir fry
- roasted with olive oil and garlic at 400 degrees for an hour
- make a salsa out of it and top fish tacos
You can serve this slaw on a big platter like I did here or you can throw it on a cutting board and chop it up. I love a good chopped salad. Then you get each delicious component in every bite. I don’t dress it until the last minute. That way I can save the leftovers and eat them the next day without it getting soggy.
If you don’t love the bite of red onions, you can slice them and soak them in cold water for ten minutes. This will mellow out their flavor and maybe even save your breath.
Mango and Jicama Slaw
- 1 large jicama peeled and cut into strips
- 1/2 red onion sliced very thin
- 2 mangos peeled and sliced into strips
- 1/2 head napa cabbage thinly sliced
- 1 avocado sliced
- 1/2 cup cilantro chopped
- 4 tbsp fresh orange juice
- zest of 1 orange
- 2 tbsp honey or sugar
- 1/2 cup olive oil
- 2 dashes hot sauce
- salt and pepper
Place all salad ingredients on a platter.
For dressing, put all ingredients into a mason jar and shake.
This recipe is based on a recipe by Whole Foods.