Tuesday, January 7, 2014

Jicama Slaw

Jicama seems to want to be slaw, right? Who am I to argue? Seriously, though, it's the perfect use. Not just for a side dish, but also as a topping for sandwiches or tacos.

This slaw is a little spicy, but not too much. You can add more spice, if you like, of course. Meanwhile, the lemon juice adds a bit of brightness and the capers add their own magic.

I found that the best way to treat the jicama was to shred it. When I've made slaws before, I cut it into matchsticks, but now that I've shredded it, I think I like this better.

Jicama Slaw

1 medium jicama, shredded
1 medium carrot, peeled, shredded
1 1/2 teaspoons lemon juice
1/2 teaspoon roasted chili oil (I used Boyajian)
1 tablespoon olive oil
1 tablespoon capers
Pinch of salt

Mix everything, and taste. Add more salt or chili oil, if desired. This is fine when it's first mixed, but I think it's better the next day.

Keep refrigerated and serve chilled or at room temperature.

I received the jicama from Frieda's Specialty Produce and I received the oil from Boyajian. I was not required to write a post.