Sunday, April 10, 2011

Recipe for Jicama and Carrot Slaw with Radishes, Cilantro, and Cumin-Lime Vinaigrette

I was pleasantly surprised when this Jicama and Carrot Slaw stayed good in the fridge for several days!

Lately I've been buying a big jicama nearly every time I go to the store.  I slice it in sticks and use it to scoop up hummus or Grandma Denny's Vegetable Dip, or chop it up to add crunch to salad.  I'm not sure how the idea popped into my head to use it in a slaw with carrots, but I absolutely loved this combination.  I experimented a few times with the Jicama and Carrot slaw to get just what I wanted, and for this final version I used a mandoline to slice the jicama into very thin matchstick pieces, which I thought had great symmetry of cut with the carrots that I bought already shredded.  You could still make this if you had to chop the jicama by hand, but using a mandoline (like this one I got as a gift from a student) makes the job very quick.

Do you like jicama?  It's a root crop that's sometimes called Mexican Turnip, and I'd say the flavor is similar to turnip as well.  Raw jicama is crispy and sweet, and it doesn't turn dark when it's cut, making it perfect to use in salads.   Jicama is also very low on the glycemic index, making it perfect for South Beach Dieters or anyone who wants to keep an eye on blood sugar.  It's sometimes cooked and used as a replacement for potatoes,which I haven't tried yet but plan to experiment with soon.

Thanks again to Kaleb for the mandoline, which made it easy to slice the jicama into matchstick strips.

Then I cut the long jicama strips in half so they were close to the length of the shredded carrots.

I'm sure some people would turn up their nose at the idea of buying pre-shredded carrots, but I love them in salads because they're a bit firmer than the carrots you shred yourself.  For this salad I used the whole 10 oz. bag.

I cut the radishes into half-moon shapes so each piece would have a red border.

I used a generous amount of sliced green onion and chopped cilantro, but you can use a bit less.  (I also tried this once with a combination of cilantro and parsley which was also good, and if you don't like cilantro I'd use flat Italian parsley.)

Toss the shredded carrot, jicama strips, radishes, and green onion until they're well combined.  Then toss with the desired amount of dressing (you may not want all the dressings if you like your salads lightly dressed.)

Then mix in the chopped cilantro (or parsley) and toss again.  Serve right away or refrigerate.


Jicama and Carrot Slaw with Radishes, Cilantro, and Cumin-Lime Vinaigrette
(Makes about 6 servings, recipe created by Kalyn)

4 cups matchstick jicama strips (1 medium-large jicama)
2 cups shredded carrots (10 oz.)
1 bunch radishes, cut in to half-moon slices (about 10 radishes)
1/2 cup thinly sliced green onion
1 cup chopped cilantro (or less; can also use Italian parsley or a combination of cilantro and parsley)

Dressing:
2 T fresh lime juice (I used my freshly-frozen lime juice)
1/2 tsp. Green Tabasco Sauce (or more; use your favorite hot sauce if you don't have this)
1/4 tsp. ground cumin (or slightly more if you really like cumin)
1/4 tsp. sea salt
3 T extra-virgin olive oil

Peel the jicama, then use a mandoline, large grater, or a knife to cut the jicama into matchstick pieces.  Grate carrots (or use pre-shredded carrots like I did.)  Wash and trim radishes, then cut into half-moon shapes.  Wash and dry green onions, then thinly slice.  Wash cilantro (or parsley), spin dry or dry with paper towels, then chop with chef's knife.

In a small bowl or glass measuring cup mix together the lime juice, Green Tabasco sauce, ground cumin, and sea salt.  Whisk in the olive oil, one tablespoon at a time.

Put jicama strips, shredded carrots, sliced  radishes, and sliced green onion in a bowl and toss so they are well combined, then toss again with desired amount of dressing.  (You may not want all the dressing if you like your salads on the dry side.)  Add chopped cilantro (or parsley) and toss again.

Serve right away or chill in the refrigerator for a few hours.  I was pleasantly surprised that this was still very good after being in the fridge overnight.  It would probably keep even longer than a day, but it might need a bit more dressing added to perk up the flavors.


South Beach Suggestions: 
Using carrots would make this salad suitable for phase 2 or 3 of the  South Beach Diet.   (I actually think this salad would be really tasty without the carrot if you wanted to make it like that for phase one.  If anyone tries that, I'd love to hear how it turns out.)

More Tasty Salads with Jicama:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Black Bean Salad with Jicama, Tomatoes, Cilantro, and Lime from Kalyn's Kitchen
Chopped Salad with Sugar Snap Peas, Jicama, Tomatoes, Radishes, and Green Garbanzo Beans from Kalyn's Kitchen
Chopped Salad with Shrimp, Cabbage, Jicama, and Cilantro-Lime Dressing from Kalyn's Kitchen
Jicama Salad from Simply Recipes
Tangerine and Jicama Salad from Pinch My Salt
Jicama-Kiwi Salad with Basil Lemon Vinaigrette from Enlightened Cooking
Jicama, Grapefruit, and Pepita Salad with Cilantro Lime Dressing from I Heart Kale
Spinach Salad with Fuyu Persimmon, Jicama, and Avocado with Miso Dressing from Cookin' Canuck
Jicama and Orange Salad from Eat This
Thai Jicama Salad from Sustainable Pantry
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)counter customizable free hit

22 comments:

  1. this slaw looks and sounds delicious Kalyn - very colorful and healthy! I like jicama - but have never associated it with the flavor of turnips (which I don't think I like ... it might be a childhood thing) I should try turnips again soon - as I probably do like them since I like jicama!

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  2. Doreen Jicama is definitely sweeter than turnip but I think they are similar. (Maybe I need to get some of each and do a side-by-side taste test!)

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  3. I love raw jicama. I've heard that when cooked, it keeps it's crunchy texture, kind of like a water chestnut. I've never cooked them myself though because once I peel them, I eat them before I can get them in a recipe! hahaha. yum!

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  4. Lisa, I know just what you mean about cooking it. Haven't cooked it yet either but I saw a recipe for jicama hash brown which sounded kind of interesting. (Or maybe weird, we'll see!)

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  5. I am always looking for recipes like this when I am lured into buying gorgeous radishes at the store!

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  6. Pam I love radishes too. Every year I grow them, although the ones from the store are a lot prettier than mine!

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  7. It is so nice to see different recipe blogs. Because I am a very
    versatile individual,espcially on recipes!

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  8. I really like Jicama and carrots, they are soo healthy. Thanks for the recipe Kalyn =)

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  9. Suzette, I agree; nice to get recipe ideas from lots of sources!

    Jen, glad you like it!

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  10. Jicama is so versatile. We use it in several of our dishes, from salads to wonton filling and spring roll filling. It's just perfect for giving a cool crunch to your dishes.

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  11. Jicama has SUCH a great flavor and I think it's really under-used as far as veggies go! I tend to think of jicama as tasting like an apple mixed with a (raw) potato...but in a good way. :P Love this salad!

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  12. Nate love the idea of using jicama in spring rolls and wonton fillings!

    Thanks Joanne! I agree, it's really under-used and so tasty.

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  13. I love jicama - this looks like a great make-ahead salad and it's so colorful!

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  14. Another yummy salad, Kalyn. I love jimaca and try to keep it on-hand for salads, my main food.

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  15. Thanks Chris! Lots of salads are eaten around here too. Some people like dessert, but I just love my salads!

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  16. This salad looks delicious and perfect for spring and summer!

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  17. Hello,

    I have now been using your site for about 1.5 months (as long as I have been on the SBD) and I have to say, this is a great site! Your creative and tasty recipes are just what is needed to ensure success on this diet through variety. Thank you so much for the time and effort you put into this!

    One question; have you considered having a recipe category for ethnic dishes, broken down by ethnicity? I personally am using this diet as a reason to broaden my culinary and palette horizons. :)

    Maybe it's already here and I just haven't found it...?

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  18. Cassie, glad you are liking the recipes.

    Katie, I create all the archive pages by hand and really don't have time to add a page like that (plus figure out what recipes would go there out of 860+ recipes on the blog.) But you can find lots of recipes for a certain type of cuisine by typing a keyword into the search bar such a "Thai" or "Middle Eastern." You would get ever recipe that has those words in it.

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  19. Wow -- I've got to try this -- it looks so good : ) The jicama is sweet, the radish is spicy, the lime sour, carrots are my favorite and I have cilantro growing in my hoop house . . . thank you, Kalyn, you recipes are so inspiring!

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  20. Elizabeth, thanks! Hope you enjoy the salad as much as I did.

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  21. Hi, Kalyn, and thank you for this post. Your recipe looks absolutely delish, not to mention gorgeous to look at.
    I've recently discovered Jicama and like some of the others who commented here, I eat it before I get to experiment with it. But now that I've seen your recipe, I'm hoping to actually get the Jicama into a salad, like yours.
    Thanks again for your great post

    Valentine

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  22. Valentine, I loved this recipe. Hope you will try it. (And I have jicama on my shopping list again today!)

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