Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Wednesday, June 15
Jicama "Slaw"
Cabbage, as a class of vegetable, is tasty. Crunchy, tangy, assertive even when cooked to oblivion, it can do much. However, its effects can also "do much", and not in a Martha Stewart Its-A-Good-Thing kind of way.
Enter the jicama. A homely little specimen, this Mexican Apple can be intimidating at first encounter. But peel it, slice or cube it and then tart it up with lime, peppers and a little sweetness and you've got yourself an addictive little salad.
This is at least the 10th time I've made some kind of cold dish with jicama, and variation is the key. Protein and earthiness finally make an appearance in the form of Egyptian fava beans, a lonely can of which is no longer languishing on my lazy susan.
The salad is dressed with a typical yet tasty blend of lime juice, jalepeno pepper, salt, honey, and marinated red onions (sliced thin then allowed to sit in the rest of the dressing for at least 30 minutes).
In the end, the salad was very nice. The fava beans did start to fall apart after a few days, but the flavors worked well together so if the beans just ended up as part of the dressing, that's fine with me. :-)
Jicama Fava Slaw
1 small red onion
2 limes
1 small or medium jicama (think grapefruit dimensions, rather than cantalope)
3 jalapeno peppers
1 t aleppo chile powder
handful of dried date pieces
1 can of Egyptian fava beans, or whatever bean is festering on YOUR lazy susan
salt
Dice the red onion; squeeze the juice of the limes over it and let steep while you proceed. Peel the jicama and cut away any soft or funky spots. Dice into 1/2" cubes, or julienne if you're in that kind of mood. Dice the jalapenos finely, and chop the date pieces down to about raisin size.
Combine everything so far and mix really well. Drain and rinse the beans, then gently mix them into the salad. Check for salt level and add some if needed.
Allow to steep for at least 30 minutes, but the next day or two for lunch it will be fine - with the exception of the beans, which will gradually get mushy. Just be aware of that, but the salad will still taste great.
Time posted: 14:55 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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