Jicama Mango Slaw

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This slaw is light and refreshing, a great side dish for any barbeque or summer meal.  I love how the citrusy and slightly sweet flavors meld together, functioning as the perfect complement to hearty grilled meats and finger-licking-good BBQ sandwiches like pulled pork.  I prefer napa cabbage because it’s more tender and slightly sweeter than most others, but any cabbage will do in a pinch, as long as you shred it finely.   Choose mangoes which are firm so they are easier to julienne.  From the great watery crunch of the jicama, a Central American root vegetable, to the fleshly sweetness of the mango, this satisfying slaw is delicious warm weather fare.

Ingredients

1 large jicama, peeled and julienned (4 cups)

2 firm mangoes, peeled and julienned (2 cups)

1/2 cabbage, preferably napa, finely shredded (4 cups)

1/2 cup cilantro leaves, minced

1/3 cup lime juice

1/3 cup rice wine vinegar

2 TB sugar

2 TB neutral oil: grape seed or canola

Kosher salt

Freshly ground pepper

Directions

Julienne the mango and the jicama by cutting ⅛ inch thick slices and then patiently cutting those slices into matchstick strips.  A more firm mango makes this easier.  Shred the cabbage finely, mince the cilantro and combine all ingredients in a large bowl.

In a small bowl, mix the lime juice, rice wine vinegar, oil, ½ tsp salt and a good amount of freshly ground pepper.  Drizzle dressing over the salad and mix. Taste and adjust seasoning, adding more salt, pepper or a squeeze of lime to desired taste.

Serves 8

Zesty Cilantro-Lime Vinaigrette

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The inspiration for this vinaigrette came after eating at my local bartaco in Port Chester. The  flavors were bright, well balanced and absolutely delicious. I had to find out what was in it, so, I asked for the basic ingredients and did some testing of my own, until I created an inspired salad dressing that delivered the same zesty punch. The dressing is pleasantly assertive and when paired with a chopped salad of your choice, will liven the greens and create a perfectly tasty dish.

Ingredients

2 TB olive oil

¼ cup canola or other mild vegetable oil

¼ cup lime juice (2-3 limes)

2 tsp serrano pepper, seeded and minced (or to taste)

½ tsp Kosher salt

1 tsp honey

½ cup cilantro (leaves and stems), roughly chopped

Directions

Place all of ingredients in a blender and pulse until combined.  (Do not overblend!)  Taste and adjust seasonings.  If too salty, add more lime. If too citrusy, add more salt. If too spicy, add a drizzle more honey. Dressing should be assertive so that it retains a full flavor when tossed with salad.

Store in fridge for up to 3 days, and serve over chopped salad of lettuce, tomatoes, cucumbers, carrots, onions and mild Mexican cheese such as queso fresco or Cotija.

Makes approximately ¾ cup of dressing, good to dress a salad for 6-8 people.