Inspired by the jicama slaw I got as a side with the spicy smothered hot wings at Gus's Barbecue - South Pasadena, I finally got around to making my own. I figured the Sriracha Buffalo Roast Chicken was the perfect pairing to experiment with this recipe.
I kept it pretty simple, julienned jicama tossed with salt, sugar, dijon mustard, white wine vinegar, olive oil, and mayonnaise. It's best to let the jicama slaw chill in the fridge for a bit before serving to allow a chance for the dressing to absorb. It's a nice cool contrast to a spicy dish.
Jicama Slaw with Dijon Mustard Vinaigrette
Inspired by the jicama slaw at Gus's Barbecue - South Pasadena.
For 4 to 6 servings, you'll need:
2 cups jicama, julienned
1/2 tsp salt
1/2 tsp sugar
2 tsp dijon mustard
1 tblsp white wine vinegar
1 tblsp olive oil
1 tblsp mayonnaise
Peel the jicama and julienne into thin matchsticks.
Toss with 1/2 tsp salt, 1/2 tsp sugar, 2 tsp dijon mustard, 1 tblsp white wine vinegar, 1 tblsp olive oil, and 1 tblsp mayonnaise. Refrigerate the jicama slaw for at least half an hour before serving.
Serve as a side dish with barbecued or spicy meats.
Some other simple salads:
Bolivian Tomato Onion Salad
Celery, Bleu Cheese, and Walnut Salad
Fava and Garbanzo Bean Salad
Fennel, Blood Orange, and Vinegared Onion Salad
Four Color Carrot Salad
Goi Bap Cai Chay (Vietnamese Vegetarian Cabbage Salad)
Goi Xoai Xanh (Vietnamese Green Mango Salad)
Radicchio Salad with Manchego Olive Vinaigrette
Sichuan/Szechwan Celery Salad
Tomato and Avocado Salad
Watermelon, Feta, and Basil Salad
1 year ago today,
2 years ago today,
3 years ago today, Chao/Congee/Jook Thit Heo Bam Hot Vit Bac Thao (Vietnamese/Chinese Rice Porridge with Ground Pork and Preserved Duck Egg).
4 years ago today, Dismantling Camp and Leaving Rockaway Beach - Oregon.
5 years ago today, Rau Den Luoc (Vietnamese Boiled Amaranth Leaves).
6 years ago today, on the yin and yang of food, traditional Chinese medicine, and eating bird spit.