Jicama and Green Apple Slaw

Jicama and Green Apple Slaw is currently my sons favourite salad. He loves green apple and munching on raw jicama so it was natural for me to combine the two into a salad. Enjoy this salad on burgers, hot dogs or as a side to any grilled main!

Jicama and Green Apple Slaw

I created this recipe when I was doing a detox. I had to avoid bread so I ate my burger in a lettuce cup and that was desperately in need of some crunch. The slaw added a nice crunchy texture that was the perfect accompaniment. Exceptionally good with these Homemade Sausage Patties.

The key or tedious part is to cut the apple and jicama into matchsticks. You could add a little cumin or chili powder and honey if you find it too limey. Try to make this at least 30 minutes in advance so the flavours can marry.

My son loves this salad so much he made it once for a Scouts Potluck Banquet!

What is Jicama?

Jicama is a starchy tuber from Mexico! It’s the root of a plant grown in Mexico with a juicy, crunchy texture. The flavour I’d say is a cross between a pear apple and a potato. Crazy right but it’s good.

It’s loaded with antioxidants and packed with nutrients. I’m all about good gut health these days and Jicama contains a prebiotic fiber that helps with gut bacteria. It’s delicious peeled and cut up as a snack throughout the day, with a little lime zest/juice and/or chili salt sprinkled on. Or sometimes just as is.

By the way it’s pronounced hick-uh-muh!

What else can you do with Jicama?

This ingredient is more versatile then you think. Chop it up raw and add to salads. Or munch on it. It can be steamed, boiled, sauteed or fried. It’s delicious dipped in our Roasted Jalapeno Humms, turned into french fries and served with tacos!

Do you make fresh salad rolls? Add thinly sliced jicama to the rolls. You can pickle it or chop it up fine and replace the water chestnut in a classic spinach dip with jicama!

PRO TIPS

• Amp the flavour and texture by adding in some sliced cabbage, sliced jalapenos, bell pepper or red Thai chili pepper.
• Try as best you can to carefully cut them into matchsticks.
• Add za’atar, aleppo pepper, sumac, chili or cumin to the dressing, whisking well to combine.
• Like an apple or pear, jicama will start to brown once cut. To avoid this you can put the pieces in bowl of water until ready to use.

Here’s a few other must try vegetarian recipes!

• Grilled Corn Ribs
• Mushroom Toast
• Armenian Roasted Vegetables
• Broccoli Lentil Salad
• Lemon Roasted Potatoes with Parsley Pistou
• Grain Salad with Edamame
• Moroccan Brown Rice Bowl

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker

Jicama and Green Apple Slaw

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Servings: 5

Author: Wanda Baker

Ingredients

• 1 cup jicama matchstick or sliced thin
• 1 large green apple matchstick or sliced thin
• 1 tbsp cilantro chopped
• 1 tsp lime zest
• 1-2 tbsp pistachio oil or extra virgin olive oil
• 1/2 lime, juiced
• 1-2 tsp honey
• salt and pepper

Instructions

• In a bowl toss together jicama, green apple, cilantro and lime zest.
• In a cup whisk together oil, honey and lime juice. Pour over slaw and toss.
• Season with salt & pepper and serve.
• Keeps in the refrigerator for a couple days.