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Jicama slaw?

I bought a small jicama this week and I made a jicama/carrot slaw tonight... I used 1/2 a small jicama, 1 large carrot, 1/2 a cucumber, and I added a diced up peach to try and make it sweeter because the lemon juice (1 lemon) made it way too acidic. I put in 1 tsp honey and DH said it needed another one so I doubled it, but it was STILL rather acidic and disappointingly flavourless... how do I make it taste better?

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  1. hmmm, i'd normally use a combination of lime juice & rice vinegar, but since the lemon is already there, we'll skip that suggestion ;)

    add a little more honey, some chopped fresh mint, and a healthy pinch of ancho chile powder (or regular chile powder if you don't have ancho).

    1. In mexico jicama is usually dressed simply with lime juice, salt and chile powder. When fresh the jicama has a sweet flavor. The one I bought last week was starchy and flavorless.

      4 Replies
      1. re: scubadoo97

        but it is never strongly flavored. I think of jicama as a crunch component, not a flavor one. I often combine with other fruits and vegetables, some sweeter (e.g. apple), some brightly colored (bell pepper), mandarine orange segments, etc. Chopped cilantro also adds color and flavor.

        As to the OP combination - I'm guessing it needs a pinch of salt (or more). A bit of chile powder is good, but don't over do it.

        1. re: paulj

          I make a jicama/corn/mango salad based on an epicurious recipe that's really good, though I vary the proportions (no 6 mangoes!).

          http://www.epicurious.com/recipes/foo...

          1. re: paulj

            No arugument there, it's not strongly flavored. But when fresh and in season they are sweet and have a good amount of moisture in them. Not as sweet as an apple but not bland and certainly not strachy like my last one #*&*.

            1. re: scubadoo97

              I've tossed my share of jicamas. Sometimes they are dry and woody. More often they are discolored. Often it is my fault - at least in part - since I may buy one that looks good, and then let is sit on the counter for a week or more till I get around to using it. Plus with jicamas, few of use buy them from local organic farmers that we have known and trusted for generations. :)
              .

        2. i'd try and rescue this slaw this way: add it into a dip, like the knorr's spinach-veggie dip -- or simply fold into some sour cream, or some mustardy-mayo (and treat it like celeri remoulade).

          i'm also wondering how it would be rolled up into some smoked salmon slices (with some minced boiled egg and tucked into some brioche, maybe?).

          the others have good ideas for the future.

          1. I put some raisins into the slaw and left it in the fridge... we didn't get to eat it yesterday and I figured it would be icky by tomorrow, so I tasted it at lunchtime today and it was MUCH nicer for it's two day stay in the fridge. It had melded into quite a refreshing warm-day lunch. But next time I'll use orange juice instead of lemon and then it won't need all the honey.

            1. I've made the following (a mish-mash of several recipes I've seen plus my own ideas) for several events. It is frequently requested.

              Bok Choy, Jicama, and Apple Slaw
              Salad
              3 apples, sliced thin then chopped (I use whatever I have on hand; this time it was two Fuji and one Braeburn)
              1 medium jicama (about a cup), sliced thin then chopped
              One half head of bok choy, chopped with greens shredded
              Small onion, chopped (red is prettier in this but if you have people with onion issues, you can sub onion powder in the dressing)

              Dressing
              1 cup orange juice or the juice from two oranges (pineapple juice would probably also be good)
              2 Tablespoons fresh lime juice
              3 Tablespoons white vinegar
              2 Tablespoons hearty stone-ground mustard
              2 Tablespoons brown sugar
              1/4 cup fresh mint, chopped (if you have it - I've used dried as well)
              dash or two of salt and pepper, to taste

              Combine apple, jicama, onion, bok choy, and onion in a large bowl. In a separate bowl, whisk all the dressing ingredients together and pour over the slaw. Stir.

              Doubling the recipe for the dressing will give you a nice marinade for chicken or fish.

              You can eat it right away but the flavors meld better if you can chill it for an hour or two.

              1. I ate at a restaurant in Mexico that served jicama with a little pile of sea salt and a little pile of cumin on the side. Dip the jicama in the salt and cumin and munch! It's a habit I've brought with me to Canada- maybe adding some cumin and salt would help?

                1 Reply
                1. re: Jetgirly

                  Cold jicama sliced thin, then dipped in a vinegar and salt mix... I grew up with this snack, try different vinegars and salt combinations, add a dash of habanero sauce or calamansi, whatever you are craving.

                2. Add some sugar, actually, try adding quite a bit of sugar.

                  1. I usually peel and hand grate a medium jicama (the texture seems better than in a food-processor), and squeeze out most of the liquid in a dish towel. I found that the jicama was more receptive to absorbing any flavors I add to it. The basic dressing I use is a blend of creme fraiche (or sour cream), a little mayonnaise, a touch of lemon juice, a touch of honey, and a variety dry herbs. Jicama, when fresh, has a clean and crisp flavor, and it's much lighter than using cabbage for slaw. Also, I found that if I added grated carrot to the jicama slaw, it turned it all orange, so I don't do that anymore. Besides, carrot slaw has its own rewards, but that's another subject altogether.