Refreshing Jicama-Cilantro Slaw: A Crisp and Colorful Side Dish

Add a burst of color and flavor to your meals with this vibrant Jicama-Cilantro Slaw. Packed with crunchy jicama, fresh bell peppers, and thinly sliced red cabbage, this slaw offers a refreshing, light twist on traditional salads. Tossed with a zesty cilantro-lime dressing and topped with crispy julienned corn tortillas, it’s the perfect side dish for any gathering, bringing together fresh, bright flavors in every bite. Ideal for summer picnics or as a crunchy complement to tacos!


Photo by Jessica Lewis 🦋 thepaintedsquare

🍽️Serves 4

The Salad

INGREDIENTS

  • 1 medium jicama, peeled and sliced
  • 1 small red pepper, stem, seeds and membrane removed and julienned
  • 1 small green pepper, stem, seeds and membrane removed and julienned
  • 1 small yellow pepper, stem, seeds and membrane removed and julienned
  • 1 small head of red cabbage, julienned thinly
  • 2 yellow corn tortillas, julienned thinly and fried
  • 2 red corn tortillas, julienned thinly and fried
  • 2 blue corn tortillas, julienned thinly and fried


The Dressing

INGREDIENTS

  • 1/4 cup canola oil
  • 2 cloves garlic, minced
  • 2 shallots, minced
  • 1/2 bunch cilantro leaves
  • 2 tablespoons champagne vinegar
  • 2 limes, juiced
  • 2 tablespoons honey
  • salt
  • cracked black pepper

INSTRUCTIONS

  • Combine all ingredients, except tortillas in a bowl and mix well.
  • Mix the dressing ingredients and add to salad with tortillas. Toss lightly being careful not to break the torillas into small pieces.


Story Time

The Pirate’s Quest for the Perfect Slaw: A Tale of Jicama and Treasures

Arrr, gather ‘round, ye landlubbers and sea-farin’ scallywags! I be Captain Redbeard, and I’ve got a tale to spin about a quest for the finest slaw ever to grace the decks of a pirate ship.

It all began on a moonlit night, with the sea whisperin' secrets to the waves. Me crew and I were makin' preparations for a grand feast to celebrate our latest treasure. But there was one problem: we be missin' the finest ingredient for our prized slaw—a jicama, the root of all crunch!

Chapter 1: The Lost Jicama

“Avast!” I bellowed, lookin’ over the galley. “Where be that jicama, ye scurvy dogs?”

First mate Bonnie the Bold, with her keen eyes, scanned the galley shelves. “We’ve got the peppers—red, green, and yellow,” she said, pointin' to the bounty of fresh produce.

We had a heap of julienned peppers, ready to mingle with thinly sliced red cabbage and crispy tortilla strips. The jicama, however, was nowhere to be seen.

“Blimey!” I grumbled. “The slaw needs its crunch to be worthy of a pirate feast!”

Chapter 2: The Secret Dressing

With the jicama lost at sea, I turned me attention to the dressin’. It was said to be the secret to a slaw fit for a captain. We gathered the ingredients with great care:

  • 1/4 cup canola oil, shimmering like the gold doubloons in our chest
  • 2 cloves garlic, minced to release their fiery essence
  • 2 shallots, minced for a touch of sweetness
  • Half a bunch of cilantro leaves, as green as the Caribbean seas

To these, we added 2 tablespoons of champagne vinegar, bringin' a tangy twist, and the juice of two limes, as fresh as a sea breeze. A spoonful of honey sweetened the mix, and a dash of salt and cracked black pepper rounded it off.

“Avast with the stirrin'!” I commanded. The galley filled with the aroma of our concoction, a prelude to the feast ahead.

Chapter 3: The Final Toss

With the dressing prepared and our slaw ingredients at hand, it was time for the grand mixin'. I returned to the galley with a triumphant grin, clutchin’ a shiny jicama.

“By the sea, I found it!” I roared. The crew cheered, their spirits as high as a ship’s mast.

We tossed the jicama into the bowl, along with the peppers, cabbage, and fried tortilla strips. With the dressing drizzled over, we tossed the slaw with the gentleness of a pirate handling a fragile map.

“Be sure not to break the tortillas!” I warned. “We need every bit of that crunch!”

Chapter 4: The Pirate Feast

As the slaw came together, its colors sparkled like treasure in the moonlight. The crunch of the jicama and the crispy tortillas mingled with the tangy, sweet dressing. It was a dish fit for a captain, and we all knew it.

“Now, me hearties,” I declared, “let’s enjoy this feast and toast to the finest slaw ever to sail the seven seas!”

We gathered ‘round, plates piled high with the Jicama-Cilantro Slaw, and shared stories of our adventures. Each bite was a reminder of our successful quest for the perfect slaw.

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