a refreshing jicama, apple and white cucumber slaw
a refreshing jicama, apple and white cucumber slaw
25 June 2012
In the midst of a heat streak—with temperatures topping off in the 90s and even the low 100s—all I want is something refreshing. I discovered white cucumbers in my CSA share this past week and new it would be a perfect addition to Ellie Krieger's jicama and apple slaw.
While Krieger's recipe suggests you grate the vegetables in your food processor, I advocate cutting each vegetable into a julienne.
A julienne-style cut is similar to matchsticks (see the above right and below pictures) and accentuates the crunch and texture of this slaw. It also enables me to sharpen and maintain my knife skills (pun intended).
The mini white cucumbers (pictured below) I received measured in at about 4 inches and, once peeled of their bumpy yellowish-white exterior, look and taste very similar to the "average joe" cucumber.
The slaw was perfectly refreshing. While great as a summer side dish, it would be absolutely perfect as a topping on Korean-style tacos or used in place of lettuce atop an Asian-inspired slider.
{jicama, apple and white cucumber slaw}
An insanely refreshing, crisp summer slaw with a slightly Asian flair. I added white cucumbers that I received through my CSA share giving it a remarkable crunch. Adapted from a recipe in Ellie Krieger's So Easy.
{yield: 6-8 servings}
1/4 cup fresh lime juice
1/4 cup rice vinegar
2 tablespoons sugar
1 large jicama (about 1 1/2 pounds), peeled and cut into a julienne
2 green apples, cut into a julienne
4-5 white cucumbers, peeled with seeds removed and cut into a julienne
1/2 cup cilantro, chopped
2 teaspoons lime zest
1 medium jalapeno pepper, seeded and diced
In a small bowl whisk together lime juice, rice vinegar and sugar and let sit until the sugar is dissolved.
Combine the julienne of jicama, green apples and white cucumbers into a medium bowl.
Add the cilantro, lime zest, jalapeno and lime juice-rice vinegar dressing. Toss to combine and serve immediately.
