Posted by :
Posted date :
June 15, 2016 Comments Off on Carrot Jicama Slaw
This slaw was a collaboration among a few friends & family members, when I was thinking about a slaw to serve with Coffee Bourbon Ribs as part of my Father’s Day Menu. I have been enamored with multicolored carrots…red, yellow & orange…which are beautiful when combined in a salad. A good friend & fellow chef, Jason, suggested using jicama with the carrots. Another friend suggested a bit of mint. What kind of dressing? Different flavors came to mind…citrus…ginger…I finally decided to cheat and try Brianna’s Saucy Ginger Mandarin Dressing, which is so good & a “must-have”. I added a little Dijon mustard and fresh orange juice & zest to give the slaw a tangy flavor…the slaw was a hit! Poppyseeds add a nice texture and a pretty appearance. Serve this slaw with the ribs, on burgers, with grilled seafood or chicken…it’s also terrific with grilled pork tenderloin. Enjoy!
Using a spiralizer or julienne peeler, spiralize/peel the carrots into thin strips. Rough chop the carrots to have smaller pieces.
Peel outer skin from the the jicama. Using a julienne peeler, peel the jicama into thin strips (a). Combine with the chopped carrots, then place in a bowl (b).
FInely chop the mint leaves and mix with the carrots & jicama. Add the poppyseeds and toss once more.
To make the dressing, pour about a ½ cup of the Ginger Mandarin Dressing into a bowl. Whisk in a teaspoon Dijon mustard. Add a little orange juice & zest, whisking together, until you have the flavor desired. Pour over the Carrot Jicama Slaw & toss well. Serve & enjoy.