Jicama Slaw with Dijon Mustard Vinaigrette

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.

Sriracha Buffalo Roast Chicken

Considering that my Sriracha Buffalo Wings recipe is one of my older recipes on the blog, and considering how many roast chicken recipes I've already featured, I'm surprised I hadn't made the leap to this Sriracha Buffalo Roast Chicken recipe sooner.

I mean, I dip chicken in Sriracha all the time, but using it as a marinade is different. I used half a cup of Sriracha for a 5-lb chicken; obviously, you'll want to use less if you can't handle the heat. But as the Sriracha is mixed with butter and vinegar and sugar, and will mingle with the chicken juices as it cooks, the chicken actually won't be very hot, if at all, after it's done.

Like traditional Buffalo wings, I served the chicken with celery and carrot sticks and ranch dressing, although Blue Cheese Dressing is preferred. I also experimented with a Jicama Slaw with Dijon Mustard Vinaigrette, but that recipe's for another post.