Holy Nuts, it’s Jicama Slaw!

pulled beef w/jicama slawI wanted to make jicama slaw last night from scratch, as a new recipe.  I thought it would be the perfect side to our crab cakes and corn on the cob, but my local grocer was out of the stuff and I didn’t feel like traipsing over to the other one to grab a couple.  So I went with Plan B, which was to have green beans and tomatoes tossed with balsamic vinegar and olive oil, instead.  Not bad. 

Today I did the requisite trip to what rhymes with Poll Poods and bought the goods.  Based on my conversations with people, I understand some folks are still unfamiliar with foods like jicama, yucca and even plantains, so it left me feeling disappointed to see the jicama stocked in the same bin with the yucca.  Signed right there along with the yucca.  As yucca.  I knew what they were immediately, but told the produce guy he ought to fix the signage.  I bet they’d sell more.   

So what is jicama, exactly?  prepping jicamaIt’s a root vegetable with a light, crisp flavor that is sort of  unidentifiable.  Some write that it resembles an apple or a pear.  Although the crisp sure does, I think the flavor is more a cross between that of a potato and a bland apple.  Jicama can be eaten raw, though you can also roast it, bake it, fry it, etc.  I think you could almost do anything with it, with enough time, patience and creativity.  I have read over and over that in Mexico, it is a popular snack cut into french fry size and sprinkled with lime juice and chili powder.   

I’ve always wanted to roast one, so we’ll save that for another time.  Tonight’s was made into cole slaw, as I’ve seen it made this way on tv, in magazines and all over the place and I think it’s a great idea.  The main reason I wanted to try my hand at a recipe for cole slaw, namely with jicama, is that I am not a fan of the stuff.  Cole slaw, that is.  The only two places in the world I will eat tolerate cole slaw from, are Roy Rogers (all hail the Cole Slaw Kings!) and KFC (ok, they get a link only because I love can stomach theirs).  Pretty pathetic, right?  That being said, I love.love.love barbeque sandwiches and we make a pretty kick-ass roast for pulled beef.  Or pork.  Either.  So, 7:00 am this morning found me in the kitchen prepping our 2.25 pound hunk o’ london broil and marinade for the slow cooker.  

cook, damn roast!I popped it in, turned up the heat and went to work.  After work, I played with my food, made one helluva mess in the kitchen (it’s still dirty right now…) and viola!  Jicama Slaw at your service, to be piled on top of pulled beef.  

 Jicama Slaw

  • 1 large jicama, peeled and grated
  • 1/3 cup grated carrots
  • 1/3 cup grated green cabbage
  • 1/3 cup grated red cabbage
  • 1/2 cup light mayonnaise
  • 1/3 cup apple cider vinegar
  • 4 Tablespoons sugar
  • 1 teaspoon celery seed
  • 1 teaspoon salt   

How to Make It!

Mix the mayonnaise, vinegar, celery seed, sugar and salt together in a large bowl.  In another bowl, combine the cabbage and jicama and toss to combine.  Add the cabbage and jicama to the mayonnaise mixture, about 1/3 at a time and stir to combine.  Depending on the juiciness of the jicama, you may need to drain the entire mixture of extra juices, once it is combined.  Once done, let chill in the refrigerator for 2 hours prior to serving.  Yields 2 cups. 

Bonus!  Pulled Beef Roast

  • 2.25 lb london broil for roastingMEAT!
  • 1 onion, rough chop
  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • 2 Tablespoons spicy mustard
  • 1 Tablespoon chopped garlic
  • 1/4 cup Worcestershire sauce
  • 1/4 teaspoon thyme leaves
  • 1/4 teaspoon coriander seed
  • 1/4 teaspoon salt
  • pepper

In a small bowl, mix the oil, vinegar, Worcestershire, mustard, and seasonings.  Place half of the chopped onion on the bottom of the slow cooker.  Sprinkle enough of the marinade to just cover the bottom of the cooker.  With a fork, or a tenderizing tool, lightly poke or tenderize the roast all over each side and place in the slow cooker.  Sprinkle with remaining onion and cover with remaining marinade.  Put the lid on, turn on automatic and allow to cook for about 8 hours.  Let rest about 10 minutes prior to pulling or serving.  Yields 6-8+ (depends on how many sandwiches, size, etc.)

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About tossingtheswissaround

I have been obsessed with food since I can remember. I grew up watching the Frugal Gourmet and Julia Childs in black and white repeats on TV. I made an elementary version of veal parmesan when I was all of 8 years old and even concocted a homemade version of vomit to drizzle along the hallway and oh-so-carefully in the bathroom so I could get of school whenever I wanted. Dad never caught on but I eventually came clean about that vomit recipe. About two years ago. My skills have greatly improved and my obsession has only deepened as the years go by. In the mornings, I ask my co-workers what’s for lunch, what they ate last night and what is on the menu tonight. I groan when I eat almost anything I like because I can barely contain my excitement. Because, well, because it’s food! I was technically trained and once worked as a formal chef but physically that takes its toll so I joined the much less strenuous, albeit entertaining, world of HR. Food is still at the forefront of my mind as I continue to cook and love all things food. Enjoy!
This entry was posted in beef, cabbage, jicama, marinades, recipes, sides, Vegetables and tagged , , , , . Bookmark the permalink.

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