Jicama SlawFrom shandy 6 years ago
- 1 medium-sized jicama, peeled and grated on the large holes of a box grater shopping list
- 1/2 c. diced peeled cucumber (1/4-inch dice), seeds removed and discarded shopping list
- 1 minced jalapeno or serrano chile (remove seeds and membranes if you like less heat) shopping list
- 1/4 c. sweet red pepper, diced shopping list
- 2 T. finely sliced red onion shopping list
- 1/4 c. finely chopped fresh cilantro leaves and stems shopping list
- juice from 1/2 lemon shopping list
- 1/4 c. sour cream shopping list
- 1/2 c. aioli (recipe follows) or mayonnaise shopping list
- salt and freshly ground pepper to taste shopping list
- AIOLI INGREDIENTS: shopping list
- 1 whole egg shopping list
- 4 large cloves fresh garlic, crushed shopping list
- 1 t. dry mustard shopping list
- 1/2 t. salt shopping list
- 1/2 t. freshly ground white pepper shopping list
- 1/4 to 1/2 t. cayenne shopping list
- juice from 1/2 a lemon (2-3 tablespoons) shopping list
- 1 cup subtly flavored extra-virgin olive oil shopping list
How to make it
- Mix all of the vegetables together in a bowl. Sprinkle with the lemon juice and chill in the refrigerator for at least 20 minutes to let the flavors combine. Mix in the sour cream and aioli or mayonnaise. Salt and pepper just before serving. Use a slotted spoon to serve the slaw so some of the liquid drains away. Garnish with a cilantro sprig.
- DIRECTIONS FOR AIOLI:
- Place all ingredients except olive oil in a blender (or use an immersion blender). Cover and blend at medium speed until thoroughly combined. Remove the cover, and with the blender running, very slowly pour the olive oil in a stream into the mixture until it emulsifies and thickens. Chill and let the flavors combine for at least an hour.
People Who Like This Dish 14
The Cookshandy Port Orchard, WA
The Rating1 people
This is going on the grocery list. Thanks! I'll let you know how it turns out. That Aoli should be pulled out as a separate recipe. What a terrific condiment.otterpond in Windermere loved it
I made this last night. WITH THE AOLI which is the only way to make it. Jicama is always such a delicately sweet surprise. Each time I have it I wonder why I don't more often. This recipe made up 7 cups and I am sharing it with my loved ones.
moreotterpond in Windermere loved it
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