The other night my friend called last minute to gather a group to grill. I’m 50-50 when it comes to handling last minute plans… I like to consider myself super spontaneous, but I really value prep time. Anyways, I offered to bring a summery side dish – thinking I could whip up a healthy potato salad or fresh fruit to go with the burgers and brats.
I took inventory and had carrots, onions, peppers, cabbage, and this silly jicama I bought on a whim without a clue what to do with it. It was an impulse produce purchase.
I went ahead a sliced it open. It was both starchy and sweet which makes an ideal base for a summer coleslaw…. so jicama slaw it was.
The final product was crunchy and light, and a perfect additional to a summer barbeque. I served it up in mason jars, because that way I felt I was bringing something trendy too. Will mason jars will ever go out of style? I hope not because it sure made transporting this so easy.
Bring the dressing on the side and toss and shake 15 minutes before serving. It’s a great recipe to make a day or so in advance… I just didn’t have that luxury this time.
- 1 jicama, peeled and julienned or thinly sliced
- 3 carrots, peeled and julienned or thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 1/2 head cabbage, cored and thinly sliced
- 1/2 red onion, thinly sliced lengthwise
- 2-3 tablespoons olive oil
- 2 tablespoons rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon fresh mint, minced
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon red chili flakes
- 1 tablespoon honey
- Divide the cut vegetables in 6 small mason jars. I layered the vegetables in the following order for visual appeal: cabbage, carrot, onion, red pepper, and then jicama but you can also mix the vegetables before transferring to the jars.
- Combine oil, vinegar, lime juice, minced cilantro, salt, pepper, sugar, chili powder, and chili flakes in a small jar with lid. Keep, chilled, up to 2 days.
- At the barbeque divide the dressing among the six mason jars, shake to combine well, and let sit several minutes. Garnish with added mint if you like.
- Add roasted peanuts and a splash of peanut sauce to the mix to give it an Asian flair