In the span of 2 months, I have flown here, here, and here. I didn't intend for the trips to be so close together, but the timing happened to work best this way. They were all 8-12 hour flights promising a good amount of jetlag, but none of which would I have traded in if I had to do them over again. Nevertheless, I am very happy to finally be home for good this summer to take in some of our own warm summer sun.
Several recipe ideas resulted from our trip to the U.S., one of which was this jicama slaw. While it was fresh on my mind (and the….ahhem…. "shipped jicama" was fresh), I wanted to share it with you, but I promise to return to some Balinese-inspired recipes in the coming months.
My sister-in-law and I made this jicama slaw during our family reunion. I love jicama but have missed it here in Switzerland. If you're not familiar with this root, it is grown in Mexico and other parts of Latin America and Southeast Asia. It is slightly sweet with a texture similar to water chestnuts, pear, and kohlrabi. If you cannot find jicama, grated kohlrabi and a tart apple would be a great substitute in this slaw. Otherwise finely chopped white cabbage (using the regular blade in a food processor) and a grated tart apple would also be delicious.
Jicama, Lime, and Pepita Slaw
Notes: If you cannot find jicama, substitute grated kohlrabi and a tart apple or finely chopped white cabbage (using the regular blade in a food processor) and a grated tart apple.
Juice from 1 medium juicy lime
3 Tbsp. extra-virgin olive oil
Drizzle of honey
1/2 red chili (or jalapeno), minced
Handful cilantro, chopped
1/4 tsp. chipotle chili powder/smoked paprika (optional)
1/4 tsp. salt
1 large jicama (~1.5 lbs/0.7 kg)
1/4 cup (33 gr) toasted pepitas (pumpkin seeds)
In a medium mixing bowl, whisk together lime juice and next 6 ingredients (through salt).
Next, prepare jicama. Cut away ends of jicama and peel skin with a knife or vegetable peeler. Shred jicama using the large grates of a box grater. Squeeze shredded jicama over the sink to remove excess water, then add to the dressing in the mixing bowl.
Using two forks or salad servers, toss jicama until covered in dressing, top with toasted pepitas, and serve. This is great to travel with and for picnics, as it can sit at room temperature for several hours. Simply toss pepitas in last minute if you plan to leave it out for a while.