Mango Jicama Slaw
It's summer - go ahead and be a little lazy in the kitchen. I won't tell anyone.
I have no patience for long recipes or hot ovens, and if a recipe can't be made from start to finish in under 30 minutes, I'm over it and half-way down the street to Chipotle for a salad with guac.
The laziness factor in this recipe comes from using bags of pre-cut and pre-shredded vegetables. Trader Joe's has bags of shredded carrots and cabbage for less than $2 each, and I buy one to two containers of their jicama sticks for this dish as well. The jicama is already cut into sticks; I just cut them finer into matchsticks. Alternately, feel free to buy a whole jicama (they're super ugly and look like rutabagas) and peel and shred it yourself.
Summer cooking should be easy and delicious. This slaw is really as simple as throwing good, fresh things in a bowl and mixing it all up with a nice spicy-sweet dressing. I've served this with grilled steaks and vegetables, and also as a side to Drunken Shrimp & Scallop Skewers.
2 c. jicama, shredded or julienned
2 mangos, diced
2 c. shredded cabbage (purple or green)
1 c. shredded carrot
1 c. diced onion
1/2 c. chopped cilantro
2 limes, juiced
2 tsp. apple cider vinegar
2 tbsp. honey
1 tsp. Sriracha
1 tsp. fresh ground ginger
1 tsp sesame oil
1. In a large bowl, combine the shredded jicama, diced mango, cabbage, carrot, onion, and cilantro.
2. In a separate bowl, combine the lime juice and add the remaining ingredients. Stir well to dissolve honey and then pour the dressing over the slaw and toss. Cover and refrigerate until serving time.
COOKS' NOTE: This slaw is best if you can make it about an hour before serving. The vegetables will start to absorb the dressing and the flavors will meld.