The first time we made this recipe, we were hanging out at home just a week or two after the new kitchen was up and running. I think those first few weeks there was some definite pent up creative energy when it came to cooking after not having a kitchen for 5 months. We made a LOT of things for the first time – I think we went a week straight, at least, of all new meals. Not that I don’t really enjoy cooking new things a lot, but normally it’s one or two new things a week just from a time perspective.
We made this Spiralized Jicama Apple Slaw with the Baked Chicken Taquitos – it was a 2 for 1, first-time recipe night!
Part of the inspiration for this dish was my spiral vegetable slicer, I’m embarrassed to say that I got this a couple years ago and it got put away in a closet and I never tried it. I use my smaller spiral slicer that I got from Tory before they were a thing, all the time. But I was really intrigued by this larger one to do bigger food – like jicama. We rediscovered this when putting things away in the new kitchen and had to do something with it. We were also really craving fresh foods after not being able to cook for so long. So Derek thought we should make a jicama slaw. I added the idea of the apple. Then we started throwing in the idea of onions, corn, carrots, green pepper, and we settled on a honey-lime dressing from my Mexican Chopped Salad.
It turned out so fresh and tangy from the lime. The sweet of the apple really complemented and balanced all the rest of the ingredients. It would make a really good summer salad since there is no mayo and it could sit out.
And before you tell me it’s not a ‘slaw’ because it doesn’t have cabbage. I just heard on a recent episode of The Kitchen that the word slaw comes from and Old Dutch word that means ‘salad’.
Here’s what you need:
Make the salad dressing by combining all the ingredients in a mason jar (or a bowl with a whisk). You’ll need lime juice, olive oil, honey or agave, cilantro, a clove of garlic (grated on a microplane), minced jalapeno and a pinch of salt. You can wait to shake it up until you’re ready to pour over the slaw.
Now it’s time to spiralize the jicama and the apple. I used the shredder blade (the 3 mm blade) to create long thin strands. First of the jicama.
And then the apple.
This makes really long shreds – if you’re good they can be several feet long. Break them with your hands or with a knife into pieces 2 to 3 inches or longer if you prefer. They don’t need to be equal.
Add the jicama and apple to a bowl with onions sliced into thin rings and then cut in half, thinly sliced green pepper and some carrot that you either spriralize on a small spiralizer or peel into ribbons with a vegetable peeler.
Shake up that dressing and pour over the slaw. Start with half or so.
Mix it together and add more dressing if needed. We love dressing on our house so we used it all.
Add the avocado, corn, and some cilantro. I waited until the end to add these because I was afraid they would all end up at the bottom if I tossed them in with the dressing.
This is best eaten the first day after you make it when the veggies are nice and crisp.
- ¼ c lime juice
- ¼ c olive oil
- 2 T honey or agave
- 2 T cilantro, minced
- 1 clove garlic, grated
- 1 t jalapeno, minced
- Pinch salt
- 1 jicama
- 1 apple
- 2 carrots, shaved into strips with vegetable peeler
- ¼ red onion, sliced into thin strips
- ½ green pepper, sliced into thin strips
- ½ c corn
- 1 avocado, diced
- ¼ c cilantro, minced
- Whisk together all dressing ingredients in a bowl, or shake in a mason jar.
- Spiralize the jicama and apple using the 3 mm shredder blade of your spiralizer. Separate the long strands into 2 to 4 inch pieces.
- Add jicama and apple to a large bowl along with carrots, onions, and green peppers.
- Toss with about half the dressing dressing, adding more to your taste. Stir in corn, avocado and cilantro. Taste and add more dressing if needed.
- Serve immediately. Keeps for approximately a day in the fridge.