Holidays and celebrations are great times where we can gather together as friends, neighbors, and families to celebrate. The challenge we all face is avoiding getting into a culinary rut. What is a culinary rut? Well, a culinary rut is when we continuously prepare and eat the same food over and over. As a chef, I consistently challenge myself to freshen up recipes and give them a fresh new spin. In doing so, I find that my family re-discovers a classic or familiar flavor and a new spin makes it taste like a new dish.
Tacos are a perfect candidate for a refresh don’t you think? It’s also a perfect time as Cinco de Mayo is upon us and why not wake up your old taco recipe with this Zesty Jícama, Cilantro, and Lime Slaw? I originally posted this on my personal website MarinateMeBaby.com and now bring it here to share with you.
I hope you enjoy!
- 1 Small red or green cabbage (use a mix for more colorful slaw)
- kosher salt
- 1 Medium jícama (peeled and quartered (about 1 lb))
- 4 scallions (the white and green parts, thinly sliced in a diagonal about 1/2 cup)
- 1/4 cup chopped fresh cilantro
- 1/4 Cup plus 2 tablespoons mayonnaise
- 1/4 cup fresh lime juice (or more to taste)
- 1 jalapeño (seeded, and minced)
- Using your food processor apply the 4mm slicing disk and thinly slice the cabbage; this should yield about 6 packed cups. Place the sliced cabbage in a colander and toss it with 1 tablespoon of the kosher salt. Place a plate that will fit inside the colander on top of the cabbage and set a heavy can or a filled jar on top of the plate. This will help expel any liquid the cabbage has in the sink or place this over a bowl and allow to drain for 2 hours. (this will help your slaw not be watery (yes that's a technical term)
- In the processor change your disk to the grating disk and grate the jicama. This should yield about 2 cups. Place the Jicama in a large bowl and toss in the scallions and the cilantro.
- In a small bowl, whisk the mayonnaise, lime juice and jalapeño.
- Remove the cabbage from the colander and place in a clean dishtowel or paper towels and pat the cabbage dry completely. Toss the cabbage with the jicama mixture. Season to taste with additional kosher salt and lime juice as needed.
- Yields 5 to 6 cups.
- Serve this zesty salad alongside grilled chili-rubbed chicken or steak, or fried or grilled fish tacos.