Zesty Jícama, Cilantro and Lime Slaw

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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!

Zesty Jícama, Cilantro and Lime Slaw
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  1. 1 Small red or green cabbage (use a mix for more colorful slaw)
  2. kosher salt
  3. 1 Medium jícama (peeled and quartered (about 1 lb))
  4. 4 scallions (the white and green parts, thinly sliced in a diagonal about 1/2 cup)
  5. 1/4 cup chopped fresh cilantro
  6. 1/4 Cup plus 2 tablespoons mayonnaise
  7. 1/4 cup fresh lime juice (or more to taste)
  8. 1 jalapeño (seeded, and minced)
  1. 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)
  2. 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.
  3. In a small bowl, whisk the mayonnaise, lime juice and jalapeño.
  4. 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.
  1. Yields 5 to 6 cups.
  2. Serve this zesty salad alongside grilled chili-rubbed chicken or steak, or fried or grilled fish tacos.
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