It was one of my first visits to my in-laws’ house and I was a Canadian with a distinct lack of knowledge when it came to Mexican food of any kind. My husband had been talking about his mum’s chicken enchiladas since we met and couldn’t wait for me to try them (and then try to re-create them at home, of course…no pressure). I was sold on the enchiladas at first bite, but was just as smitten with the crisp, white vegetable that she served on the side.
Jicama (pronounced hih-ka-ma) is a Mexican yam or turnip that has a crisp texture (like biting into a carrot stick) and a slightly sweet, but mild flavor. It’s fantastic for snacking on raw, either on its own or dipping it into hummus. Just peel off the light brown skin and slice up the inside. Store the slices in a tupperware container in the refrigerator for easy snacking during the day.
If you’ve been asked to bring a side dish to a Cinco de Mayo party, or are thinking ahead for those summer barbecues, this jicama and carrot slaw is something to add to your list. It takes no time to put together and the lime and honey vinaigrette dressing give it a light and fresh flavor that you don’t find with most slaws.
According to my husband, this slaw should accompany a double batch of my mother-in-law’s chicken enchiladas once a week. Happy to oblige.
Other Cinco de Mayo recipes:
Cookin’ Canuck’s Brown Rice & Bean Salad with Hot Sauce Dressing
Cookin’ Canuck’s Kicked-Up Avocado Margarita
What’s Gaby Cooking’s Grilled Guacamole
Cookie & Kate’s Sweet Potato & Black Bean Tacos with Avocado-Pepita Dip
Slender Kitchen’s Chicken Tostadas
Calories 53.9 / Total Fat 2.9g / Saturated Fat 0.4g / Cholesterol 0mg / Sodium 50.7mg / Total Carbohydrates 7.0g / Fiber 2.8g / Sugars 2.4g / Protein 0.6g / WW (Old Points) 1 / WW (Points+) 1
- 1 tbsp + 2 tsp fresh lime juice
- 3/4 tsp honey or agave nectar
- 1/4 tsp ground cumin
- 1/8 tsp salt
- 1 tbsp + 2 tsp extra-virgin olive oil
- 1 lb. jicama, peeled & thinly sliced
- 2 large carrots, grated
- 3 tbsp minced cilantro
- 1/2 jalapeno pepper, seeded & minced
- In a small bowl, whisk together the lime juice, honey or agave nectar, cumin and salt. Slowly whisk in the olive oil.
- In a large bowl, toss together the jicama, carrot, cilantro and jalapeno pepper.
- Add the dressing and toss to coat. Serve.
From the kitchen of Cookin' Canuck | www.cookincanuck.com