Jicama and Carrot Slaw with Fresh Pineapple and Cilantro

Marie Simmons

The task of cutting perfect julienne slivers for this sprightly slaw is accomplished quickly and easily with a good sturdy mandoline. Other hand held julienne slicers can be used, but because the flesh of jicama is slightly stringy, it could be slow going. If all else fails use the shredding attachment that comes with your food processor. The slaw will have a different appearance, but the great flavor will still be there. Or, if you’re in the mood turn on some music, pour yourself a tall glass of something cool, and carefully, and methodically, cut thin matchsticks of jicama and carrot with a good sharp chef’s knife.

Ingredients

1 pound jicama, trimmed

3 or 4 medium carrots, trimmed

1/2 ripe pineapple (cut lengthwise through the crown)

2 scallions, trimmed, thin diagonal slices

1/4 cup coarsely chopped cilantro leaves and tender stems

1/3 cup rice vinegar

1/3 cup canola, or other flavorless vegetable oil

1/2 teaspoon coarse salt

1.  Trim the ends from the jicama and remove the skin. A regular vegetable peeler does not work on the thick leathery peel, but a serrated-edge swivel peeler or a small paring knife will do the job. Divide the peeled jicama in half from top and bottom and shred, pressing on the flat side, into matchsticks or julienne strips with the shredding blade of a mandoline or a hand held julienne slicer or peeler. (See headnote for alternate methods.)There should be about 2 cups julienne pieces.

2.  Cut the carrots in half and press the rounded side against the mandoline or julienne blade to make the julienne pieces. There should be about 2 cups.

3.  Divide the pineapple in half lengthwise, place one cut edge down and slice away the center core. Slice off the rough outside and remove any spines with the tip of a paring knife or vegetable peeler. Cut the wedge of pineapple into thin (1/8 inch) slices. Stack a few at a time and slice into 1/8 inch wide matchsticks. There should be about 2 cups.

4.  Combine the jicama, carrots, pineapple, scallions, and cilantro in a large bowl. In a small bowl whisk the rice vinegar, oil, and salt until blended. Pour over the vegetables and toss to coat. Refrigerate, covered, 1 hour or until chilled.

5.  Serve with pan seared jumbo shrimp, salmon, swordfish, or tuna, or enjoy as a side dish salad.

Makes 4 Servings