Sense of Home Kitchen
A desire for fresh vegetables as the thermometer dipped below zero coupled by a desire to look presentable in a bathing suit mid-winter prompted a barrage of salads. Thus the jicama-ginger slaw was adapted to include a few more fresh ingredients than the original recipe called for, but I believe it is better for the change. Of course the real reason for all these salads is a trip to Costa Rica, a little summer in the middle of our winter. We are in for a HUGH climate adjustment as we fly south; the current temperature of Samara, Costa Rica is 87° F. and our current temperature is 24° F., that, along with the change from our currently very dry air to high humidity, ought to set our thermoreceptors reeling.
You may notice that my "matchstick" size vegetables are not as matchstick as they could be, and I do think the "mouth feel" of the salad would have been better if they were, plus the ginger may not have had such a bite. I think the ginger could have even been grated and perhaps the amount reduced, it was a little overpowering, otherwise this is a very crisp and tasty salad. I love jicama, it has a very unique flavor so we were trying to come up with what the flavor reminds us of, possibly a mild-flavored apple, a radish, a potato, or even a water chestnut. It has a flavor that lends it self very well to salads, not overpowering them at all. I also like to just cut into sticks and eat them like I would a carrot.
The dressing is light and well suited for these vegetables with just a hint of Asian flavor from the rice vinegar, and the orange peel adds a bright note. After a couple of months of eating garden produce from our pantry and freezer I was ready for the big crunch and fresh flavors this salad provided.
~Sense of Home Kitchen, adapted from Bon Appétit, December 2000~
2 cups matchstick-size strips peeled jicama (about 8 ounces)
2 cups matchstick-size strips peeled carrots (about 8 ounces)
1/2 cup matchstick-size strips green bell peppers, seeded
1/2 cup matchstick-size strips peeled (or organic, unpeeled) cucumber
1/4 cup matchstick-size strips peeled fresh ginger (from about one 2-ounce piece)
2 tablespoons chopped fresh cilantro
1/2 cup rice vinegar
1 tablespoon sugar
2 teaspoons (packed) grated lemon peel
Toss jicama, carrots, green bell pepper, cucumber, fresh ginger, and fresh cilantro in a large bowl to combine. Add rice vinegar to the slaw mixture. Add sugar and lemon peel and stir to blend. Season slaw to taste with salt and pepper. Let stand at least 20 minutes and up to 2 hours, tossing occasionally. Drain well before serving.
Sense of Home Kitchen / Recipes / Salads