This recipe comes from my cookbook Passover – A Kosher Collection, but it’s also the perfect salad for hot summer weather.
Jicima Slaw combines jicima, peppers, carrots, green and white onion, citrus, honey and cilantro for a light, crisp and refreshing salad that pairs well with everything.
Jicama Slaw
This is a great alternative to classic coleslaw. It’s crisp, light and flavourful.
Ingredients
- 1 1/2 lbs. | 680 g jicama, peeled and julienned (1 medium)
- 3 oz. | 85 g carrots, peeled and shredded (2 small)
- 3 oz. | 85 g yellow pepper, cored, seeded and cut into a thin julienne (1/2 medium)
- 3 oz. | 85 g orange pepper, cored, seeded and cut into a thin julienne (1/2 medium)
- 1 oz. | 28 g green onions, thinly sliced (2 large)
- 3 oz. | 85 g white onion, peeled and sliced paper thin (1/2 small)
- 3 Tbsp. | 45 mL fresh lime juice
- 3 Tbsp. | 45 mL fresh lemon juice
- 2 Tbsp. | 30 mL grapeseed oil (or light olive oil)
- 1 tsp. | 5 mL salt
- 2 Tbsp. | 30 mL honey
- 2 Tbsp. | 30 mL chopped fresh cilantro
- 1/4 tsp. | 1 mL black pepper
Directions
- Put all of the ingredients into a mixing bowl and toss together.
- Refrigerate for at least 30 minutes to allow the flavours to blend together.
- Can be made 4-6 hours before serving.
Pam's Kitchen 