Monday, May 30, 2011

Memorial Day Blues

Recipe: Jicama Apple Salad


Today is Memorial day, the official start of summer. It is a blazing 90 degrees outside and sunny, the perfect day for a Start of Summer Barbecue Party. I'm sure all of you are putting together menus, getting on the sunscreen, firing up the grills, and partying like you've never partied before. But, I will be spending today in a windowless room, working over a stove, or dealing with irate customers, basically doing the exact opposite of celebrating. I don't, however, want to miss the start of summer so I decided to make a slaw to enjoy as a reminder of today's holiday. Maybe that's a cruel thing to do to myself, like a reminder of all the fun I'm missing, but I'd rather celebrate the start of summer at work than pretend it isn't happening.


I chose to make a slaw out of jicama and apples. Jicama is a really strange vegetable. It is shaped like a rutabaga or a turnip. The texture is crisp like an apple, but the flavor is bland like a potato. It is best eaten raw in salads and slaws, but then again I've never tried to cook it. To tell you the truth, I'm not much a fan of the ugly ole' jicama. I don't even think it has much nutritional value. I do, however, like to give a second chance to veggies I dislike so I decided to cook with jicama this week. 


This jicama slaw is a good way to impress your guests with your creative culinary skills. Also, it's super easy, super cheap, and super delicious. SUPER. So if you're invited to a BBQ today and still haven't thought of something to bring along, run (RUN) to the store and put together this slaw. Remember to think of me as I'm sitting in a hot windowless room wishing I was noshing on BBQ like you.

Jicama Apple Slaw


1 large jicama, peeled and thinly julienned
1 apple, thinly julienned
2 tablespoons cilantro, minced
1/4 green cabbage head, shredded
1 cup plain yogurt
1 jalepeno, minced and seeded
Zest and juice of 2 limes
1/4 cup sherry vinegar
salt and pepper to taste

1. Mix prepped jicama, apples, cilantro, and cabbage together.
2. For the dressing, whisk the yogurt, jalepeno, lime zest and juice, sherry vinegar, and salt together until smooth. Toss jicama mixture and dressing together. Serve immediately.

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