Megan e-mailed me for a requested attempt at a jicama slaw. Well, I ended up coming up with more of a salad. I am almost positive this isn't what she wanted, but it is what I wanted and that is what matters, right?
This salad is fresh, crunchy, sweet and spicy. It would be a great accompaniment with something grilled like a burger or tri tip. And hey, HAPPY FRIDAY! This weekend should be pretty great. I am going to lunch with some of my friends from way back in middle school. We go to lunch once a month and I always look forward to it. Not too sure where we are going to go, I just hope they have good dessert. I am a dessert person. Dessert often reminds me of my husband's mother who passed away when he was 6 years old. My father in-law has told me that on occasion, she would order dessert first at a restaurant. That way she had room for it before she filled up on her dinner. Smart logic.
1 large jicama, peeled and cut into thin strips
2 mangoes, peeled and diced
1 cucumber, peeled, seeded and diced
1 red bell pepper, diced
1 bunch fresh cilantro, chopped
1/2 cup vegetable oil
1/2 cup lime juice
3 Tbsp honey
2 Tbsp rice vinegar
1 tsp chile powder
1 tsp kosher salt
A few grinds black pepper
In a large bowl, combine jicama, mangoes, cucumbers, bell pepper and cilantro. Set aside,
In a small bowl, combine vegetable oil, lime juice, honey, vinegar, chile powder, salt and pepper. Whisk well to combine. Pour over jicama mixture and toss well to combine. Serve immediately.
Yields 6 servings.
Rookie's Notes: Make sure you make this right before you are going to serve it. You don't want things getting soggy.